Creative Recipes
Vegan Soy Temaky
Ingredients (for 4 persons)
• 60 g Soya Flakes
• 60 g sushi or basmati rice
• 4 sheets of nori seaweed
• 2 tablespoons of mustard seeds
• 1 avocado
• 1-2 cucumbers
• 1 cm fresh ginger
• Apple cider vinegar/soy sauce
• Teriyaki sauce/wasabi paste
Preparation:
Rehydrate the soya flakes in hot water for 5 minutes. Meanwhile, cook the rice without rinsing it and add a small piece of ginger, salt and a spoon of apple cider vinegar. Peel and cut the cucumber and avocado into sticks (8/10 cm). Heat a frying pan with organic sesame oil, add the mustard seeds and, when they start to toast, add the soy flakes and fry them for a few minutes. Take the nori on one side with the cooled rice, soya flakes, two cucumber sticks and avocado; season with wasabi paste and a drizzle of soy sauce to taste; roll everything up and form cones.
Crispy Balls
Ingredients (for 4 persons)
• 180 g Soy Flakes
• 150 g boiled potatoes
• 4 tbspPDO Reggiano cheese
• 100 g dry bread
• parsley
• 1 clove
• 1 egg
• milk
• salt
• extra virgin olive oil SPRAY
Preparation:
Place a potato with skin in cold water and bring to the boil. Once cooked, mash the potato while it is still hot with a potato masher. Remove the crust from the bread and soak it in warm milk to soften it. Rehydrate the organic soya flakes in hot water, squeeze them out and add them to the mashed potato, chopped garlic and parsley, a pinch of salt, the grated Parmesan cheese and the egg. Remove the bread from the milk, squeeze it well and add it to the rest of the ingredients.