Ingredients:
- troccoli di Casa Milo vegan
- pepper cream
- beetroot
- red radish sprouts
- parsley and garlic oil
- toasted black and white sesame seeds
- umeboshi sauce
- mirin
- salt
Procedure:
So the pepper cream is made with grilled and pureed green pepper, seasoned with a little oil, salt and pepper. When peppers abound in the garden, I prepare these semi-assembled products which are handy in the winter. I freeze them and, when I need it, I have the sauce ready and available. Chop the garlic with parsley and oil and reduce them to a cream. Salt. Dice the beetroot, sauté it in a pan with garlic, oil and sprinkle it with mirin and umeboshi sauce; coucere, but not too much: the vegetables must remain crunchy and keep a beautiful red color. Toast the sesame seeds. Cook the troccoli, season with the pepper sauce, sprinkle the pasta with the beetroot, sesame seeds and a few drops of parsley oil. Finally add the fresh and spicy red radish sprouts… Serve, mix and enjoy the dish!
Source: veganblog.it