{"id":7541,"date":"2014-05-21T02:00:00","date_gmt":"2014-05-21T00:00:00","guid":{"rendered":"https:\/\/centarzaprirodnumedicinu.com\/gurmanska-pljeskavica-za-vegane\/"},"modified":"2022-02-25T12:37:46","modified_gmt":"2022-02-25T11:37:46","slug":"gurmanska-pljeskavica-za-vegane","status":"publish","type":"post","link":"https:\/\/www.centarzaprirodnumedicinu.com\/test\/ziveti-u-skladu-sa-prirodom\/recepti-zdrave-hrane\/gurmanska-pljeskavica-za-vegane\/","title":{"rendered":"Gurmanska pljeskavica za vegane"},"content":{"rendered":"<p style=\"text-align: justify;\"><strong>Naime mogu\u0107e je napraviti jako dobru biljnu gurmansku pljekavicu koja ne samo da je zdrava i ukusna, ve\u0107 \u0107e vas i dobro zasititi.<\/strong><strong><\/p>\n<p>Sastojci:<\/strong><\/p>\n<p>&#8211; 220 g (1,5 \u0161olje) sirovog badema<br \/>\n&#8211; 115 g (3\/4 \u0161olje) crvene paprike<br \/>\n&#8211; 120 g (3\/4 \u0161olje) crnog luka<br \/>\n&#8211; 90 g (3\/4 \u0161olje) celera<br \/>\n&#8211; 1 \u010den belog luka<br \/>\n&#8211; 2 supene ka\u0161ike per\u0161una<br \/>\n&#8211; 3 supene ka\u0161ike soja sosa<br \/>\n&#8211; 1\/2 \u010dajne ka\u0161i\u010dice bibera<br \/>\n&#8211; 110 g (1 \u0161olja) mlevenog lanenog semena<strong><\/p>\n<p>Priprema:<\/strong><\/p>\n<p>Badem potopiti u vodu 8-12 sati, zatim staviti u dehidtator 8 sati. Potom badem staviti u elektri\u010dni secko (fud procesor) ili neki drugi mlin i samleti ga. Papriku, luk, celer, beli luk i per\u0161un iseckati sitno i dodati u elektri\u010dni secko, a preko toga staviti ostale sastojke (biber i soja sos). Blendati dok se masa ne sjedini. Izvaditi smesu i staviti je u \u010diniju sa mlevenim lanenim semenom. Me\u0161ati ka\u0161ikom dok smesa ne pokupi svo laneno seme. Praviti oblike po \u017eelji (u obliku pljeskavica). Po re\u0111ati na policu od dehidratora.<br \/>\nSu\u0161iti na 43\u00b0C oko 5 sati.<strong><\/p>\n<p>Lepinje za pljeskavicu<\/strong><strong><\/p>\n<p>Sastojci:<\/strong><\/p>\n<p>&#8211; 1\/2 supene ka\u0161ike susama<br \/>\n&#8211; 150 g mlevenog lanenog semena<br \/>\n&#8211; 80 ml vode<br \/>\n&#8211; 2 supene ka\u0161ike maslinovog ulja<br \/>\n&#8211; prstohvat morske soli<br \/>\n&#8211; 400 g (2 \u0161olje) kamuta (ako nema mo\u017ee i obi\u010dna p\u0161enica)<strong><\/p>\n<p>Priprema:<\/strong><\/p>\n<p>Kamut isprati u tri vode i potopiti u vodi 8-12 sati, potom ga isprati i ostaviti ga u tegli jo\u0161 12 do 24 sata. Po\u017eeljno je teglu staviti na sunce zbog br\u017eeg klijanja.<strong><\/p>\n<p>Napomena:<\/strong><\/p>\n<p>Kamut je hranljiviji od obi\u010dne p\u0161enice, ima vi\u0161e minerala, i 65% vi\u0161e amino ki selina, a nivo proteina je za 40% vi\u0161i nego kod obi\u010dne p\u0161enice. Kamut je zato visoko-energetska \u017eitarica, odli\u010dna hrana za sportiste i one koji se bave fizi\u010dkim radom. Isklijali kamut staviti u elektri\u010dni secko (fud procesor), blendati dok se seme ne razbije. Zatim dodati maslinovo ulje i vodu, i ponovo blendati. Dobijenu smesu prebaciti u posudu, po \u017eelji dodati malo mlevenog lanenog semena. Nauljiti ruke maslinovim uljem i od smese napraviti 12 diskova. Polo\u017eiti diskove na nauljeni papir za dehidrator. Preko diskova staviti susamovo seme i utisnuti u smesu. Staviti u dehidrator i su\u0161iti na 43\u00b0C oko 3 sata. Okrenuti strane i su\u0161iti jo\u0161 3 sata. Trebalo bi da budu suve spolja, a mekane iznutra. Servirati sa crnim lukom, paradajzom, zelenom salatom, lucerkom i sosom po \u017eelji.<strong><\/p>\n<p>Predlog:<\/strong><br \/>\nMo\u017eete umesto lepinje koristiti listove zelene salate ili listove kupusa.<strong><\/p>\n<p>E pa dragi na\u0161i gurmani u\u017eivajte,<br \/>\nVa\u0161 CPM!<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Evo jedne dobre vesti za sve ljubitelje pljeskavica i za sve gurmane koji su pre\u0161li na biljnu hranu.<\/p>\n","protected":false},"author":3,"featured_media":7542,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[292],"tags":[546,429,702,520,1214,544,311,1215,1216],"class_list":["post-7541","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recepti-zdrave-hrane","tag-badem","tag-beli-luk","tag-gurmani","tag-kulinarstvo","tag-pljeskavica","tag-recept","tag-vegan","tag-vegani","tag-vegeterijanci"],"_links":{"self":[{"href":"https:\/\/www.centarzaprirodnumedicinu.com\/test\/wp-json\/wp\/v2\/posts\/7541","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.centarzaprirodnumedicinu.com\/test\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.centarzaprirodnumedicinu.com\/test\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.centarzaprirodnumedicinu.com\/test\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.centarzaprirodnumedicinu.com\/test\/wp-json\/wp\/v2\/comments?post=7541"}],"version-history":[{"count":0,"href":"https:\/\/www.centarzaprirodnumedicinu.com\/test\/wp-json\/wp\/v2\/posts\/7541\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.centarzaprirodnumedicinu.com\/test\/wp-json\/wp\/v2\/media\/7542"}],"wp:attachment":[{"href":"https:\/\/www.centarzaprirodnumedicinu.com\/test\/wp-json\/wp\/v2\/media?parent=7541"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.centarzaprirodnumedicinu.com\/test\/wp-json\/wp\/v2\/categories?post=7541"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.centarzaprirodnumedicinu.com\/test\/wp-json\/wp\/v2\/tags?post=7541"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}