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.
The tartlets are small bouquets of fresh peas, white and green asparagus with lots of taste of summertime.
As a result of the good soil, and the sun’s beautiful rays, has given the most beautiful and fresh vegetables I have ever tasted. I am not fond of warm veggies. However, I do like it in the tartlets.
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Start by chopping mushrooms and onions in small cubes. Pour a little oil on a pan and fry the onions. Add the mushrooms and fry for a few minutes. Cut green asparagus into smaller pieces and fry on pan for 2-3 minutes. Turn off the pan and save for later.
Turn on the oven at 200c.
In a pan add plant butter. Once melted, Tapioka is added. Whisk together to a flour bowl with a whisk. Stir in the plant milk and keep stirring under medium heat. Put 1 vegetable broth in the pan with 100ml. water. Let it boil thickly while stirring constantly. Be patient it will take a few minutes.
Cut the white asparagus into mouth-watering pieces. Add them to the sauce along with peas, fried onions, mushrooms and asparagus. Add chopped parsley.
Put the tartlet shells on a grill and heat them in the oven for 2-3 minutes. Pour the filling into the warm, crispy tartlets. Garnish with parsley, sprinkle with salt and pepper.
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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