Too hot and humid to bring hot dishes to the table? You can't go wrong with the Caprese salad: a perfect marriage between mozzarella, tomato and basil (recipe born on the island of Capri)! But today I propose a very interesting reinterpretation of this recipe: we will find out how to prepare it in the vegetable version, also ideal for those who are lactose intolerant!
Video of the Recipe
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Identity Card of the Recipe
- 77 KCal Calories per serving
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Ingrediants
- 300 g of coppery tomatoes
- 1 tablespoon of extra virgin olive oil
- Q.b. of salt
- A few basil leaves
- 60 ml of soy milk
- 60 g of vegetable cream
- 70 g of soy yogurt
- 40 g of cornstarch or potato starch
Materials Needed
- Small saucepan
- Whip
- Wooden spoon
- Platter
- Scale weighs food
- Transparent film
Preparation
- First, devote yourself to the preparation of vegan mozzarella. In a saucepan, combine the soy drink, vegetable cream and soy yogurt, then mix thoroughly. Add the salt and disperse the corn starch or potato starch: bring to the heat, continue stirring and maintain a medium-low flame until the mixture thickens.
Attention
To make vegan mozzarella it is important to use yogurt, cream and natural drink, that is, not flavored or sweetened.
Vegetable cream can be prepared at home by emulsifying, with the immersion mixer, 1 part of soy drink with 2 parts of seed oil.- When the temperature of the compound increases, the first lumps will form: this phase is absolutely normal. By continuing to mix, the lumps will disappear and a compact ball will be obtained.
- Oil a small bowl with seed oil and distribute the vegan mozzarella obtained. Cover with cling film and allow to cool completely for at least 2-3 hours.
- Meanwhile, wash the tomatoes and fresh basil.
- When the vegan mozzarella is cold and compact, cut it into thin slices.
- Compose the Caprese salad alternating slices of tomato with slices of vegan mozzarella. Season the dish with salt, pepper, fresh basil and a drizzle of excellent extra virgin olive oil.
Alice's comment - PersonalCooker
The beauty of cooking is creativity: be imaginative and invent new dishes! We give space to alternative ideas and learn to appreciate intriguing flavors!Nutritional values and Health Comment on the recipe
The Vegan Caprese Salad is a recipe that falls within the group of appetizers.
It has a moderate energy intake, mainly provided by carbohydrates, followed by lipids and finally by proteins.
Carbohydrates are mainly simple, monounsaturated fatty acids and peptides of medium biological value.
Cholesterol is absent and fiber is scarce.
The Vegan Caprese Salad lends itself to any diet, including nutritional therapies against overweight and metabolic pathologies.
They have no contraindications for the diet against lactose intolerance and celiac disease. They are allowed by the vegetarian and vegan philosophy.
The average portion is about 100-200 g (75-150 kcal).
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