Cream of carrots, tofu and cinnamon

For many years there has been an exponential growth in interest in a cuisine that does not include the use of products of animal origin. This “cultural revolution” originates from the evolution that society has recently undergone. A healthy culture has spread, a search for NO-GMO products, an environmentalist and animalist culture that was absolutely absent in previous eras. Television information and the greater diffusion of culture among ever wider layers of the population has changed the relationship with animals and with the food that arrives on our tables every day.

PREFER VEGETABLE FOODS

Everyone knows that a diet rich in products of animal origin prolonged over time is harmful to health because it causes weight gain, cholesterol, triglycerides and blood pressure. The consequence would be a deterioration in the state of health and a shortening of life expectancy. As far as the environment is concerned, it is known that farming is a dangerous source of nitrogen pollution on the land (the high-protein feeding of farms causes the production of nitrogen-rich and therefore very polluting feces; the destruction of forests must also be considered and forests to make way for corn and soybean crops for animal husbandry.

In recent years an healthy culture has spread the refusal or reduction in the consumption of products of animal origin has become increasingly greater due to the awareness of the suffering caused to animals by the livestock industry. All this has generated a great deal of interest in vegan and healthy alternatives to foods of animal origin.

NEW VEGETARIAN TRENDS

The culinary art has evolved by producing recipes that do not involve the use of animal products that are excellent for health and, at the same time, very tasty and, in many cases, also quite refined. The new bourgeoisie, especially if they are young, is looking for delicate, refined flavors and recipes that respect the environment and animal welfare. Velvety is a refined dish that originates from French cuisine and has undergone numerous evolutions over the centuries. One of the versions most appreciated by gourmets for its healthiness, the absence of products of animal origin, the refinement and the excellent flavor is the soy cream flavored with the delicacy and creaminess of tofu and the aroma of cinnamon.

RECIPE http://www.soia.com

CREAM OF TOFU, CARROTS AND CIMMANON
http://www.tofu.com

CARROT, TOFU AND CINNAMON CREAM:

INGREDIENTS: – 500gr. CARROTS; – 2 SHALLOWS; – 1 LARGE POTATO; – 4 LAUREL LEAVES; – THYME ; – 1 SPOON OF GRANULAR VEGETABLE BROTH; – 1 SPOON OF CINNAMON – SALT AND PEPPER

-CUT THE VEGETABLES INTO BITCHES AND SAFE WITH OIL THEN TASTE WITH CINNAMON, SALT AND PEPPER; – COVER WITH BOILING WATER AND ADD NUT, LAUREL AND COOK FOR ABOUT 20 MINUTES UNTIL THE VEGETABLES ARE SOFT

REMOVE THE LAUREL LEAVES AND BLEND WITH AN IMMERSION BLENDER (depending on the density you prefer, you can put the cream on the stove for a few minutes to let it “dry” a little or you could add a little water to make it more fluid).

You can serve it at a warm or warm table with croutons of toasted bread available to diners. If you like, you can rub the bread with a little garlic.

dr. Massimiliano MangafĂ 

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