{"id":93,"date":"2016-01-10T22:47:16","date_gmt":"2016-01-10T22:47:16","guid":{"rendered":"http:\/\/hej.toomat.se\/?p=93"},"modified":"2016-01-10T22:47:16","modified_gmt":"2016-01-10T22:47:16","slug":"carpaccio-pa-tofu-med-potatisgratang","status":"publish","type":"post","link":"http:\/\/toomat.se\/index.php\/2016\/01\/10\/carpaccio-pa-tofu-med-potatisgratang\/","title":{"rendered":"Carpaccio p\u00e5 tofu med potatisgrat\u00e4ng"},"content":{"rendered":"<p>4 portioner<br \/>\n<span style=\"color: #ff00ff;\"><strong>Till tofun:<\/strong><\/span><br \/>\n<strong> 1 paket hasseln\u00f6tstofu (200g)<br \/>\n<\/strong><strong>1 paket r\u00f6kt tofu (200g), eller n\u00e5gon annan smak du gillar.<br \/>\n<\/strong><strong>1\/2 dl balsamvin\u00e4ger<br \/>\n<\/strong><strong>pinjen\u00f6tter<br \/>\n<\/strong><strong>f\u00e4rsk basilika, ruccola eller timjan, t.ex.<\/strong><\/p>\n<p>G\u00f6r s\u00e5 h\u00e4r:<br \/>\n1. Reducera balsamvin\u00e4gern genom att l\u00e5ta en del av v\u00e4tskan i den koka bort. Kvar blir en sirapsliknande s\u00e5s.<br \/>\n2. Rosta pinjen\u00f6tterna i lite olja och salt, l\u00e5t svalna p\u00e5 hush\u00e5llspapper.<br \/>\n3. Hyvla tofun i tunna skivor med hj\u00e4lp av en osthyvel. L\u00e4gg upp skivorna om vartannat p\u00e5 ett serveringsfat och h\u00e4ll \u00f6ver balsamvin\u00e4gern, garnera med pinjen\u00f6tter och f\u00e4rska kryddor.<\/p>\n<p><strong><span style=\"color: #ff00ff;\">Till potatisgrat\u00e4ngen:<\/span><br \/>\n3 1\/2 dl os\u00f6tad mandelmj\u00f6lk (samt ev lite extra att sp\u00e4da med)<br \/>\n100 g cashewn\u00f6tter<br \/>\nen skv\u00e4tt veganskt vin<br \/>\n2 vitl\u00f6ksklyftor finhackade<br \/>\nlite f\u00e4rsk timjan<br \/>\n1 lagerblad<br \/>\n1\/2 gul l\u00f6k, finhackad<br \/>\nhavssaltflingor<br \/>\nnymald svartpeppar<br \/>\n600 g potatis (helst en mj\u00f6lig sort)<br \/>\nolja, f\u00f6r sm\u00f6rjning av formen<br \/>\nev 2 msk n\u00e4ringsj\u00e4st<\/strong><\/p>\n<p>1. Bl\u00f6tl\u00e4gg cashewn\u00f6tterna i 5 minuter. Mixa dem tillsammans med 1 dl vatten till en sl\u00e4t och kr\u00e4mig konsistens. Tills\u00e4tt ytterligare 1 dl vatten. Salta.<br \/>\n2. S\u00e4tt ugnen p\u00e5 200 grader. Blanda mj\u00f6lk, cashewblandningen, vin, vitl\u00f6k, timjan, lagerblad, gul l\u00f6k, salt och svartpeppar i en kastrull och l\u00e5t sjuda ca 5 minuter.<br \/>\n3. Skala potatisen och sk\u00e4r den i tunna skivor. Tills\u00e4tt potatisen i mj\u00f6lkblandningen, r\u00f6r om och l\u00e5t sjuda tills potatisen \u00e4r n\u00e4stan mjuk.<br \/>\n4. Sm\u00f6rj en ugnss\u00e4ker form med olja. H\u00e4ll potatisen i formen. Sp\u00e4d ev med mer mandelmj\u00f6lk om blandningen \u00e4r f\u00f6r tjock (den ska ha samma konsistens som tunn gr\u00e4dde).<br \/>\n5. Str\u00f6 ev \u00f6ver n\u00e4ringsj\u00e4st. Gr\u00e4dda sedan grat\u00e4ngen i ca 30 minuter, eller tills den f\u00e5tt fin f\u00e4rg och potatisen \u00e4r mjuk.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>4 portioner Till tofun: 1 paket hasseln\u00f6tstofu (200g) 1 paket r\u00f6kt tofu (200g), eller n\u00e5gon annan smak du gillar. 1\/2 dl balsamvin\u00e4ger pinjen\u00f6tter f\u00e4rsk basilika, ruccola eller timjan, t.ex. G\u00f6r s\u00e5 h\u00e4r: 1. Reducera balsamvin\u00e4gern genom att l\u00e5ta en del av v\u00e4tskan i den koka bort. Kvar blir en sirapsliknande s\u00e5s. 2. Rosta pinjen\u00f6tterna i [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-93","post","type-post","status-publish","format-standard","hentry","category-huvudratter"],"_links":{"self":[{"href":"http:\/\/toomat.se\/index.php\/wp-json\/wp\/v2\/posts\/93","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/toomat.se\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/toomat.se\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/toomat.se\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/toomat.se\/index.php\/wp-json\/wp\/v2\/comments?post=93"}],"version-history":[{"count":0,"href":"http:\/\/toomat.se\/index.php\/wp-json\/wp\/v2\/posts\/93\/revisions"}],"wp:attachment":[{"href":"http:\/\/toomat.se\/index.php\/wp-json\/wp\/v2\/media?parent=93"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/toomat.se\/index.php\/wp-json\/wp\/v2\/categories?post=93"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/toomat.se\/index.php\/wp-json\/wp\/v2\/tags?post=93"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}