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cooks for the event involved the collection Muffins with Mania:

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After Eight

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carrots and beetroot salad with tofu and onions

Ingredients :

2 carrots 1 beetroot

30g of almonds a pinch of garlic powder
1 tablespoon extra virgin olive oil
mustard 1 tablespoon honey 1 teaspoon balsamic vinegar

salt and pepper

Procedure:
Grate the carrots and turnip. In a bowl prepare the dressing with the mustard, vinegar, garlic, salt and pepper. Mix well and add the vegetables. Serve with almond flakes.

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Yassa

weather on this beautiful magazine cuisine recipe, our opportunity to break the silence that has lasted too, too long!

Ingredients: 2 cakes of tofu

2 onions golden

juice of 2 lemons 3 tablespoons cider vinegar 3 tablespoons of flour

extra virgin olive oil olive oil salt and pepper


Preparation:
Squeeze lemons and pour juice into a bowl that will go in the fridge, add the vinegar, a bit 'of fresh ground pepper, 2 tablespoons of oil. Cut the tofu and onions thin sliced \u200b\u200blengthwise. Allow to marinate for about six hours. Drain the tofu from the marinade and dry with paper towels. Even the onions must be thoroughly dry. Flour and browning the tofu in a pan with a couple of tablespoons of hot oil. Without the tofu in the same pan cook the onions for five minutes, then add the sliced \u200b\u200btofu and marinade liquid. Finish cooking for about ten minutes.
Serve with steamed rice.

*Adattamento di una ricetta africana