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tina casmose

DESIGNER I EDUCATOR I ENTREPENEUR

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I`m Tina Casmose, a creative woman with passion for design and
plant-based food. I teach passionate people like you how to live life differently and closer to your potential.

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Sexy buns in Curry sauce

Relax with buns in curry sauce, made of soy-granule.

I`m into plant-based food made from Vegetables, but..

If you would like your kids, your friends and husband to taste mor vegan food, I will recommend you to try these soy-granule bund in curry sauce.

Its almost springtime, and everything is green but you feel a bit alone in this Covid-19 time. Instead of being afraid Ive decided to live my life in trust of mother nature, that everything happens of a reason, allthough we don`t understand it.

Recipe in English and Danish

Recipe of buns
60g Chickpeas
50g Soy granules
300ml Vegetable bouillon
200ml Oatmeal, gluten-free
2tbs. Tapioca
1 tsp. Nutmeg
1 tsp. coriander powder
1 tsp Salt
½ tablespoon pepper
1 tbsp. Husk, egg (Husk + 3 tbsp. water)

Sauce

  • 1/4 fennel, in cubes
  • 1 stalk of celery, diced
  • 1 small apple, diced
  • 1 small onion, chopped
  • 2 tbsp. curry
  • 1 tsp. turmeric
  • Olive oil for frying
  • 300ml. Vegetable bouillon
  • 400 ml. coconut milk
  • 1.5 tsp. apple cider vinegar
  • salt and pepper
  • 1 1/2 tablespoons tapioca
  • 2 tablespoons plant-based butter

HOW TO DO

  1. Start by mixing the vegetable broth, then add soy granulate and let it soak for 10 minutes. Then make the Husk egg, it should take 5 min.
    While the soy granules are resting, the chickpeas are drained free of water and blended to a medium fine mass – not too fine, and put into a bowl. When the soy granules are drained, they are poured into the bowl of chickpeas – the liquid must be!
  2. Then add the other ingredients, except the Husk egg, and stir well. Season with salt and pepper, then add the husk egg well into the bowl, using dough hooks and whisk if necessary.
    Allow it to rest for 20 minutes before rolling balls, about 15-20 pcs. Then rest for 5 minutes to become firmer (boil rice and curry sauce)
  3. Heat a saucepan to medium heat, add a little oil and fry the onion, fennel, celery and apple in it for a few minutes.
  4. Add the curry and cook for a few more minutes.
  5. Add tapioca and plant butter and stir
  6. Pour broth, bring to a boil and simmer for 15 minutes.
  7. Add coconut milk and blend it into a smooth and creamy sauce. Season the sauce with apple cider vinegar, salt and pepper.
  8. When the buns are ready, boil them in lightly salted water for 4 minutes, use a spoon, then drain the water and place on baking paper.
  9. Spread the buns into the sauce and serve with boiled rice.

Opskrift boller
60g Kikærter 50g Soya-granulat
300ml. Grøntsagsboullion
200ml. Havregryn, glutenfrie
2 spsk. Tapioka
1 tsk. Muskatnød revet 1 tsk. stødt koriander
1 tsk. Salt
½ tsk. Peber
1 Husk loppefrøskaller (husk + 3spsk vand)

Karrysauce

  • 1/4 fennikel, i tern
  • 1 stængel selleri
  • 1 lille æble, i tern
  • 1 lille løg, groft hakket
  • 2 spsk. karry
  • 1 tsk. gurkemeje
  • Olivenolie til stegning
  • 300ml. grøntsagsboullion
  • 400 ml. kokosmælk
  • 1,5 tsk. æblecidereddike
  • salt og peber
  • 1 1/2 spsk. tapioka
  • 2 spsk plante smør

Fremgangsmåde

  1. Start med at blande grøntsagsbuillion, hvorefter der tilsættes soyagranulat og lad det trække i 10 minutter. Herefter laves Husk-ægget, det skal trække 5 min.
  2. Imens soyagranulaten trækker, afdryppes kikærterne fri for vand og blendes til en mellemfin masse – ikke til mos, og puttes i en skål. Når soyagranulaten har trukket, hældes de over i skålen med kikærter – væsken skal blive!
  3. Herefter tilsættes de øvrige ingredienser, undtagen Husk-ægget, og der røres godt rundt. Smag til med salt og peber,derefter tilsættes husk-ægget godt ind i farsen, brug evt. dejkroge og piske forsigtigt.
  4. Lad det hvile i 20 minutter før der trilles kugler, ca 15-20 stk. Herefter skal de hvile i 5 minutter, for at blive fastere (kog. ris og karrysovs)
  5. Varm en gryde op til medium varme, tilsæt lidt olie og steg løg, fennikel, selleri og æble heri i et par minutter.
    Tilsæt karry og lad det stege i yderligere et par minutter.
    Kom tapioka og plantesmør i og rør rundt.
  6. Hæld bouillon ved, bring det i kog og lad det simre i 15 minutter.
    Tilsæt kokosmælk og blend det til en jævn og cremet sauce.
    Smag saucen til med æblecidereddike, salt og peber.
  7. Når de veganske boller er klar, koges de i let saltet vand i 4 minutter, anvend en hulske, hvorefter vandet drænes fra og bollerne lægges på bagepapir.
  8. Fordel bollerne i saucen og server med kogte ris.

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