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Vegan salmon

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Beet with frizzled leek and gorgonzola crostini

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Beets are among the healthiest vegetables, yet they are often overlooked in daily diets. We usually limit ourselves to jarred salads or soups based on them, even though their culinary possibilities are much greater. Furthermore, they are affordable and available almost everywhere. It's high time to get to know beets better.
Beets are a true vitamin treasure trove, offering numerous health benefits. They positively affect the immune, circulatory, digestive, nervous, and skeletal systems. They effectively prevent and treat various ailments such as anemia, high blood pressure, and diabetes. Another advantage is their affordable price and wide availability.
Why is it worth consuming beets regularly?
Thanks to the content of vitamin C, beta-carotene, folic acid, and other antioxidants, beets boost the immune system and protect cells from damage. Additionally, the nitrates in beets lower blood pressure and improve heart performance, increasing blood and oxygen flow to muscles. Nitrates are particularly beneficial for athletes, enhancing their endurance and efficiency.
Can you eat raw beets? Although they are quite hard, there’s no reason to deny yourself raw beets. It should be noted that even though raw beets are edible, they do not lose their properties through heat treatment or pickling. Thus, it does not matter what type of beets we choose, as in every case we gain numerous health benefits.

BEET

Main dishes

Vegan salmon

Serves: 4

Preparation time:15 minutes

Cooking time:10 minutes

16 oz Super Firm Tofu *

Marinade

1 tsp veggie bouillon concentrate
1/4 cup vegan mayo
1 Tbsp miso Paste
1 Tbsp nutritional Yeast
1 tsp dill, dried
1 tsp capers
1 tsp caper Brine
1 Tbsp rice Vinegar
1/2 tsp garlic Powder
1/2 cup Juice
2 nori sheets
1 tsp MSG or salt to taste

preparation

Cut your block of tofu in half. You can do so at a diagonal, or straight, up to you! Then cut each half into half so you'll have 4 filets.
Next, lightly score each filet on the top and bottom, to create a fishy texture and so they marinate better.
For the marinade, add all the ingredients to a blender or food processor and blend up as fine as possible. Crush up the nori sheets a bit with your hands to make it easier for the blender.
Add the filets to some tupperware or marinade bag and pour over the marinade. You can gently open up the filets to expose the scored sections to the marinade but do so carefully so you don't split them. Let the filets marinade at least 4 hours but overnight is best.
To prepare, heat up a little oil in a pan (preferably non-stick) over medium heat and grill your tofu salmon for 3 - 4 minutes per side. You can either grill all four sides, or just two. Up to you!
Feel free to season it with some blackening seasoning, or a Tartar Sauce like the one on my Filet-O-Fish recipe. Maybe brush some Teriyaki sauce, whatever you like and enjoy!
source of recipe: https://theeburgerdude.com/wprm_print/vegan-salmon

Side Dishes
Beet with frizzled leek and gorgonzola crostini

Beet with frizzled leek and gorgonzola crostini

Serves: 4

Preparation time: 30 minutes

Cooking time:50 minutes

Serve as appetizers or as first course

Ingredients

Wash s. Place in a saucepan, cover with water and cook over medium heat for 30 to 40 minutesor until tender. Drain. When cool enough to handle, slide the peel off by hand, and slice into small wedges. Place in a medium bowl. Season with oil, vinegar, parsley, salt and pepper. Set aside and cover.
Cut leek crosswise about 3-inch long. Slice lengthwise into thin strips. Wash in cold water and dry. Heat the oil in a cast iron pan over moderate heat. The oil should not be too hot. Fry the leeks until golden brown. Drain on paper towel. Set aside. Can be made a day ahead, and kept in an air tight container.
Toast the bread until golden. Spread each toast with Gorgonzola. Top with 2 to 3 slices of mixture, and a few more on the plate. Sprinkle leeks on top, and serve at once.

conversion of liquids

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Ounces liquids - fl oz
Tablespoons - tbsp
Teaspoons - tsp

Weights

Temperatures

Measures of non liquid ingredients

Non-liquid ingredients in volume converted into weight using the table below. For products not included, use a metric scale Weight of specific 'ingredients in grams
Ingredient	1 cup	3/4 cup	2/3 cup	1/2 cup	1/3 cup	1/4 cup	2 tablespoons
All-purpose wheat flour	120 g	90 g	80 g	60 g	40 g	30 g	15 g
All-purpose sifted wheat flour	110 g	80 g	70 g	55 g	35 g	27 g	13 g
White sugar	200 g	150 g	130 g	100 g	65 g	50 g	25 g
Powdered sugar/Icing sugar	100 g	75 g	70 g	50 g	35 g	25 g	13 g
Brown sugar normally packed	180 g	135 g	120 g	90 g	60 g	45 g	23 g
Corn flour	160 g	120 g	100 g	80 g	50 g	40 g	20 g
Cornstarch	120 g	90 g	80 g	60 g	40 g	30 g	15 g
Rice (not-cooked)	190 g	140 g	125 g	95 g	65 g	48 g	24 g
Macaroni (uncooked)	140 g	100 g	90 g	70 g	45 g	35 g	17 g
Couscous (uncooked)	180 g	135 g	120 g	90 g	60 g	45 g	22 g
Quick oatmeal (uncooked)	90 g	65 g	60 g	45 g	30 g	22 g	11 g
Table salt	300 g	230 g	200 g	150 g	100 g	75 g	40 g
Butter / Margarine	240 g	180 g	160 g	120 g	80 g	60 g	30 g
Shortening	190 g	140 g	125 g	95 g	65 g	48 g	24 g
Fruits and légumes chopped	150 g	110 g	100 g	75 g	50 g	40 g	20 g
chopped walnuts	150 g	110 g	100 g	75 g	50 g	40 g	20 g
Nuts /ground almonds	120 g	90 g	80 g	60 g	40 g	30 g	15 g
Fresh bread crumbs (not packed)	60 g	45 g	40 g	30 g	20 g	15 g	8 g
Dry bread crumbs	150 g	110 g	100 g	75 g	50 g	40 g	20 g
Parmesan grated	90 g	65 g	60 g	45 g	30 g	22 g	11 g
Chocolate chips	150 g	110 g	100 g	75 g	50 g	38 g	19 g