Servings:
4
Prep time:
20
Cooking time:
20
INGREDIENTS
INSTRUCTIONS
- Pink almond majonnaise : blend 200 g of almond milk unsweetened, 20-30 g of cooked small cutted beets, the juice of half a lemon and a little salt. Separately, blend with an immersion blender 250 g of corn oil with 50 ml of olive oil. Then slowly pour the oils on into the almond milk continuing to whisk and emulsified until You get a stable and foamy mayonnaise. Store it in the fridge.
- Prepare the batter with the flour, 80 ml of water and a pinch of red pepper. Mix well with a whisk getting a fluid and homogenous mixture.
- Cut the seitan into slices an inch, pass first in the batter and then in chopped nuts (or hazelnut flour). Brown them in a little oil until they are crispy. Drain the seitan on a baking tray lined with paper towels, salt it and keep warm in oven.
- Stretch tamari with the lemon juice and 2-3 tablespoons of olive oil, then season with this cutted or browsed salads. Serve the dish with seitan on beside the salad and garnish, if necessary, with a dollop of mayonnaise with almonds.
