{"id":11085,"date":"2020-10-05T16:10:42","date_gmt":"2020-10-05T14:10:42","guid":{"rendered":"https:\/\/www.viverevegan.org\/?p=11085"},"modified":"2020-10-12T11:15:55","modified_gmt":"2020-10-12T09:15:55","slug":"sabato-autunno-inverno","status":"publish","type":"post","link":"https:\/\/web.studioinformatico.net\/viverevegan\/sabato-autunno-inverno\/","title":{"rendered":"Sabato"},"content":{"rendered":"<p style=\"font-size: 15px; line-height: 28px; padding-left: 0px;\"><strong><span style=\"font-size: 180%; color: #038606;\">VEGAN<br \/>\nStart Men\u00f9<\/span><\/strong><\/p>\n<p style=\"font-size: 15px; line-height: 28px; padding-left: 0px;\"><span style=\"font-size: 150%; color: black;\">Men\u00f9 settimanale autunno\/inverno<\/span><\/p>\n<div class=\"sc-list sc-list-check fa-ul\"><ul class=''>\n<\/ul><\/div>\n<strong>Pranzo<\/strong><br \/>\n<div class=\"sc-list sc-list-check fa-ul\"><ul class=''>\n<li><i class=\"fa fa-check\"><\/i>Radicchio trevigiano al forno;<\/li>\n<li><i class=\"fa fa-check\"><\/i>Tempeh impanato con gomasio su crema di zucchina;<\/li>\n<li><i class=\"fa fa-check\"><\/i>Pane integrale.<\/li>\n<\/ul><\/div>\n<strong>Cena<\/strong><br \/>\n<div class=\"sc-list sc-list-check fa-ul\"><ul class=''>\n<li><i class=\"fa fa-check\"><\/i>Sorgo con pomodorini e ceci;<\/li>\n<li><i class=\"fa fa-check\"><\/i>Indivia belga all\u2019aceto balsamico.<\/li>\n<\/ul><\/div>\n<hr \/>\n<p style=\"font-size: 15px; line-height: 28px; padding-left: 0px;\"><span style=\"font-size: 150%; color: black;\">Ricette<\/span><\/p>\n<h3 class=\"p1\">Radicchio trevigiano al forno<\/h3>\n<p><strong>Ingredienti<\/strong><br \/>\n<em>radicchio Trevigiano<\/em><br \/>\n<em>olio evo<\/em><br \/>\n<em>sesamo<\/em><br \/>\n<em>sale qb<\/em><br \/>\n<em>pepe qb<\/em><\/p>\n<p><strong>Preparazione<\/strong><br \/>\nTaglia per lungo il radicchio e disponilo su una pirofila in modo che sia ben largo. Metti un filo d\u2019olio, un pizzico di sale e un cucchiaio di sesamo, chiudi il forno, imposta 200\u00b0 ventilato (cos\u00ec si crocca) e via per 10 minuti.<br \/>\nUna volta cotto servi con una spolverata di pepe.<\/p>\n<p>&nbsp;<\/p>\n<h3 class=\"p1\"><img fetchpriority=\"high\" decoding=\"async\" class=\"alignright size-full wp-image-11054\" src=\"https:\/\/web.studioinformatico.net\/viverevegan\/wp-content\/uploads\/2020\/10\/tempeh-impanato-gomasio-2.jpg\" alt=\"\" width=\"1078\" height=\"516\" srcset=\"https:\/\/web.studioinformatico.net\/viverevegan\/wp-content\/uploads\/2020\/10\/tempeh-impanato-gomasio-2.jpg 1078w, https:\/\/web.studioinformatico.net\/viverevegan\/wp-content\/uploads\/2020\/10\/tempeh-impanato-gomasio-2-768x368.jpg 768w, https:\/\/web.studioinformatico.net\/viverevegan\/wp-content\/uploads\/2020\/10\/tempeh-impanato-gomasio-2-150x72.jpg 150w, https:\/\/web.studioinformatico.net\/viverevegan\/wp-content\/uploads\/2020\/10\/tempeh-impanato-gomasio-2-450x215.jpg 450w, https:\/\/web.studioinformatico.net\/viverevegan\/wp-content\/uploads\/2020\/10\/tempeh-impanato-gomasio-2-300x144.jpg 300w, https:\/\/web.studioinformatico.net\/viverevegan\/wp-content\/uploads\/2020\/10\/tempeh-impanato-gomasio-2-1024x490.jpg 1024w, https:\/\/web.studioinformatico.net\/viverevegan\/wp-content\/uploads\/2020\/10\/tempeh-impanato-gomasio-2-702x336.jpg 702w, https:\/\/web.studioinformatico.net\/viverevegan\/wp-content\/uploads\/2020\/10\/tempeh-impanato-gomasio-2-251x120.jpg 251w, https:\/\/web.studioinformatico.net\/viverevegan\/wp-content\/uploads\/2020\/10\/tempeh-impanato-gomasio-2-600x287.jpg 600w, https:\/\/web.studioinformatico.net\/viverevegan\/wp-content\/uploads\/2020\/10\/tempeh-impanato-gomasio-2-251x120@2x.jpg 502w\" sizes=\"(max-width: 1078px) 100vw, 1078px\" \/>Tempeh impanato con gomasio su crema di zucchina<\/h3>\n<p><strong>Ingredienti per la crema<\/strong><br \/>\n<em>una zucchina chiara<\/em><br \/>\n<em>un cucchiaio di olive di Gaeta<\/em><br \/>\n<em>foglie di basilico<\/em><br \/>\n<em>olio evo,<br \/>\nsale,<br \/>\npepe<\/em><\/p>\n<p><strong>Per il tempeh<\/strong><br \/>\n<em>un panetto di tempeh al naturale<\/em><br \/>\n<em>due cucchiai di gomasio<\/em><br \/>\n<em>un cucchiaio di farina<\/em><br \/>\n<em>olio evo<\/em><br \/>\n<em>salsa di soia<\/em><\/p>\n<p><strong>Preparazione<\/strong><br \/>\nTagliate a tocchetti il tempeh e bagnatelo con acqua con un goccio di salsa di soia (serve solo a permettere al gomasio di fare presa sulla superficie).<br \/>\nTuffate i tocchetti nella farina (cui avrete unito il gomasio) facendolo aderire bene.<br \/>\nIn una padella larga fate scaldare poco olio e fateci rosolare i pezzetti impanati.<br \/>\nA parte saltate pochissimi minuti una zucchina alla julienne con olive e poco olio. Quando \u00e8 ancora croccantina frullatela in un bicchiere e unite il basilico, aggiustando di sale e pepe.<br \/>\nServite i cubetti su una cucchiaiata di crema.<\/p>\n<p>&nbsp;<\/p>\n<h3 class=\"p1\"><img decoding=\"async\" class=\"alignright size-full wp-image-11052\" src=\"https:\/\/web.studioinformatico.net\/viverevegan\/wp-content\/uploads\/2020\/10\/sorgo-pomodorini.jpg\" alt=\"\" width=\"1078\" height=\"516\" srcset=\"https:\/\/web.studioinformatico.net\/viverevegan\/wp-content\/uploads\/2020\/10\/sorgo-pomodorini.jpg 1078w, https:\/\/web.studioinformatico.net\/viverevegan\/wp-content\/uploads\/2020\/10\/sorgo-pomodorini-300x144.jpg 300w, https:\/\/web.studioinformatico.net\/viverevegan\/wp-content\/uploads\/2020\/10\/sorgo-pomodorini-1024x490.jpg 1024w, https:\/\/web.studioinformatico.net\/viverevegan\/wp-content\/uploads\/2020\/10\/sorgo-pomodorini-702x336.jpg 702w, https:\/\/web.studioinformatico.net\/viverevegan\/wp-content\/uploads\/2020\/10\/sorgo-pomodorini-251x120.jpg 251w, https:\/\/web.studioinformatico.net\/viverevegan\/wp-content\/uploads\/2020\/10\/sorgo-pomodorini-600x287.jpg 600w, https:\/\/web.studioinformatico.net\/viverevegan\/wp-content\/uploads\/2020\/10\/sorgo-pomodorini-251x120@2x.jpg 502w\" sizes=\"(max-width: 1078px) 100vw, 1078px\" \/>Sorgo con pomodorini e ceci<\/h3>\n<p><strong>Ingredienti<\/strong><br \/>\n<em>sorgo (da tenere in ammollo due ore prima di cuocere)<\/em><br \/>\n<em>una scatola di ceci lessi<\/em><br \/>\n<em>pomodorini ciliegini<\/em><br \/>\n<em>aglio<\/em><br \/>\n<em>sale<\/em><br \/>\n<em>pepe<\/em><br \/>\n<em>olio evo<\/em><\/p>\n<p><strong>Preparazione<\/strong><br \/>\nSchiacciate l\u2019aglio e mettetelo a rosolare in una casseruola con un po\u2019 di olio.<br \/>\nQuando imbiondisce aggiungete i ceci scolati (e lavati) e i pomodorini tagliati in spicchi.<br \/>\nFate saltare aggiungendo un po\u2019 di sale e unite poi il sorgo ben scolato. Aggiungete acqua fino a cottura (circa 15 minuti), poi fate asciugare il liquido rimasto mescolando di continuo.<br \/>\nServite aggiungendo pepe e un goccio di olio a crudo.<\/p>\n<p>&nbsp;<\/p>\n<h3 class=\"p1\"><img decoding=\"async\" class=\"alignright size-full wp-image-11051\" src=\"https:\/\/web.studioinformatico.net\/viverevegan\/wp-content\/uploads\/2020\/10\/indivia-belga.jpg\" alt=\"\" width=\"1078\" height=\"516\" srcset=\"https:\/\/web.studioinformatico.net\/viverevegan\/wp-content\/uploads\/2020\/10\/indivia-belga.jpg 1078w, https:\/\/web.studioinformatico.net\/viverevegan\/wp-content\/uploads\/2020\/10\/indivia-belga-300x144.jpg 300w, https:\/\/web.studioinformatico.net\/viverevegan\/wp-content\/uploads\/2020\/10\/indivia-belga-1024x490.jpg 1024w, https:\/\/web.studioinformatico.net\/viverevegan\/wp-content\/uploads\/2020\/10\/indivia-belga-702x336.jpg 702w, https:\/\/web.studioinformatico.net\/viverevegan\/wp-content\/uploads\/2020\/10\/indivia-belga-251x120.jpg 251w, https:\/\/web.studioinformatico.net\/viverevegan\/wp-content\/uploads\/2020\/10\/indivia-belga-600x287.jpg 600w, https:\/\/web.studioinformatico.net\/viverevegan\/wp-content\/uploads\/2020\/10\/indivia-belga-251x120@2x.jpg 502w\" sizes=\"(max-width: 1078px) 100vw, 1078px\" \/>Indivia belga all\u2019aceto balsamico<\/h3>\n<p><strong>Ingredienti<\/strong><br \/>\n<em>due cespi di indivia belga<\/em><br \/>\n<em>olio evo<\/em><br \/>\n<em>sale<\/em><br \/>\n<em>aceto balsamico di Modena<\/em><\/p>\n<p><strong>Preparazione<\/strong><br \/>\nTagliate ciascun cespo di indivia in 8 spicchi per il senso della lunghezza, mettete a scaldare un filo d\u2019olio e un pizzico di sale e fate rosolare a fiamma media con coperchio gli spicchi di indivia. Aggiungete un goccio di acqua e chiudete con il coperchio abbassando la fiamma. Quando l\u2019acqua si sar\u00e0 asciugata e l\u2019indivia sar\u00e0 morbida aggiungete una sbeccata di aceto balsamico chiudete con il coperchio e fate saltare (tenendo la mano sul coperchio) per far insaporire bene la verdura. Fate cuocere un altro minuto a fiamma media e poi scoperchiate, alzate la fiamma e fate abbrustolire leggermente.<\/p>\n<h6><strong>Foto \u00a9 Dott. Giulia Napolitano<\/strong><\/h6>\n<p><a href=\"https:\/\/web.studioinformatico.net\/viverevegan\/lunedi-autunno-inverno\/\"><span class=\"button-ricette\">LUNED\u00cc<\/span><\/a> <a href=\"https:\/\/web.studioinformatico.net\/viverevegan\/martedi-autunno-inverno\/\"><span class=\"button-ricette\">MARTED\u00cc<\/span><\/a> <a href=\"https:\/\/web.studioinformatico.net\/viverevegan\/mercoledi-autunno-inverno\/\"><span class=\"button-ricette\">MERCOLED\u00cc<\/span><\/a> <a href=\"https:\/\/web.studioinformatico.net\/viverevegan\/giovedi-autunno-inverno\/\"><span class=\"button-ricette\">GIOVED\u00cc<\/span><\/a> <a href=\"https:\/\/web.studioinformatico.net\/viverevegan\/venerdi-autunno-inverno\"><span class=\"button-ricette\">VENERD\u00cc<\/span><\/a> <a href=\"https:\/\/web.studioinformatico.net\/viverevegan\/domenica-autunno-inverno\/\"><span class=\"button-ricette\">DOMENICA<\/span><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p><strong>Pranzo<\/strong><br \/>\n<em>Radicchio trevigiano al forno<\/em><br \/>\n<em>Tempeh impanato con gomasio su crema di zucchina<\/em><br \/>\n<em>Pane integrale<\/em><\/p>\n<p><strong>Cena<\/strong><br \/>\n<em>Sorgo con pomodorini e ceci<\/em><br \/>\n<em>Indivia belga all\u2019aceto balsamico<\/em><\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/web.studioinformatico.net\/viverevegan\/sabato-autunno-inverno\/\"><span class=\"button-VSM\">VAI ALLE RICETTE<\/span><\/a><\/p>\n","protected":false},"author":23,"featured_media":11108,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"give_campaign_id":0,"footnotes":""},"categories":[537],"tags":[],"class_list":["post-11085","post","type-post","status-publish","format-standard","has-post-thumbnail","category-vegan-start-menu-autunno-inverno"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - 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