{"id":11000,"date":"2017-04-25T09:40:38","date_gmt":"2017-04-25T08:40:38","guid":{"rendered":"https:\/\/laabuelacarmen.com\/recetas\/pate-zanahoria-tofu\/"},"modified":"2023-01-24T13:43:45","modified_gmt":"2023-01-24T12:43:45","slug":"carrot-and-tofu-pate","status":"publish","type":"recetas","link":"https:\/\/laabuelacarmen.com\/en\/recetas\/carrot-and-tofu-pate\/","title":{"rendered":"Carrot and tofu pate"},"content":{"rendered":"
INGREDIENTS:<\/strong><\/p>\n METHOD:<\/strong><\/p>\n Boil the carrots until tender. Reserve three tablespoons of the cooking liquid. INGREDIENTS: Half a kilo carrots 3 tablespoons extra virgin olive oil 150 grams tofu 1 garlic clove 2 black garlic cloves Cumin Salt Fresh mint Walnuts Pedro Ximenez Montilla-Moriles vinegar METHOD: Boil the carrots until tender. Reserve three tablespoons of the cooking liquid. Add to blender along with the garlic, cumin to taste, tofu, olive […]<\/p>\n","protected":false},"author":1,"featured_media":14440,"template":"","categorias":[117],"class_list":["post-11000","recetas","type-recetas","status-publish","has-post-thumbnail","hentry","categorias-black-garlic-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/laabuelacarmen.com\/en\/wp-json\/wp\/v2\/recetas\/11000","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/laabuelacarmen.com\/en\/wp-json\/wp\/v2\/recetas"}],"about":[{"href":"https:\/\/laabuelacarmen.com\/en\/wp-json\/wp\/v2\/types\/recetas"}],"author":[{"embeddable":true,"href":"https:\/\/laabuelacarmen.com\/en\/wp-json\/wp\/v2\/users\/1"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/laabuelacarmen.com\/en\/wp-json\/wp\/v2\/media\/14440"}],"wp:attachment":[{"href":"https:\/\/laabuelacarmen.com\/en\/wp-json\/wp\/v2\/media?parent=11000"}],"wp:term":[{"taxonomy":"categorias","embeddable":true,"href":"https:\/\/laabuelacarmen.com\/en\/wp-json\/wp\/v2\/categorias?post=11000"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}\n
\nAdd to blender along with the garlic, cumin to taste, tofu, olive oil and salt. Blend till smooth.
\nTransfer to serving dish.
\nTo make the black garlic vinaigrette, finely chop the black garlic, add some chopped walnuts, a teaspoon of Pedro Ximenez vinegar for each two of extra virgin olive oil.
\nBeat to emulsify, and pour the vinaigrette over the pate. Add a little chopped fresh mint.
\nVegetarian and vegan dish.
\n* Recipe by Miriam Cozar, Chef<\/p>\n","protected":false},"excerpt":{"rendered":"