{"id":621,"date":"2010-12-07T16:50:48","date_gmt":"2010-12-07T16:50:48","guid":{"rendered":"http:\/\/www.anyma.ch\/blogs\/cuisine\/?p=621"},"modified":"2012-05-01T11:51:18","modified_gmt":"2012-05-01T11:51:18","slug":"mousse-rose-de-betterave-et-tofu","status":"publish","type":"post","link":"https:\/\/www.anyma.ch\/blogs\/cuisine\/?p=621","title":{"rendered":"Mousse rose de betterave et tofu"},"content":{"rendered":"<ul>\n<li>200g de tofu fum\u00e9 (a utiliser alors sans marinade au th\u00e9, ou 200 g de tofu nature \u00e0 mariner)<\/li>\n<li>60g de betterave crue \u00e9pluch\u00e9e (Crapaudine dans ce cas)<\/li>\n<li>4 cuiller\u00e9es \u00e0 soupe d\u2019huile de noix<\/li>\n<li>th\u00e9 fum\u00e9<\/li>\n<li>shoyu<\/li>\n<li>1 gousse d\u2019ail<\/li>\n<\/ul>\n<p>Pr\u00e9parer un th\u00e9 fum\u00e9 bien fort avec 3 dl d\u2019eau ajouter 2 cs de shoyu et 1 gousse d\u2019ail press\u00e9e. Couper le tofu en petit d\u00e9s et le laisser mariner qq heures dans ce jus.<br \/>\nR\u00e2per la betterave, ajouter le tofu \u00e9goutt\u00e9 et l\u2019huile de noix.<br \/>\nMixer longuement, jusqu\u2019\u00e0 obtention d\u2019une pur\u00e9e tr\u00e8s fine et si possible l\u00e9v\u00e8rment mousseuse.<br \/>\nR\u00e9server au frais jusqu\u2019au moment de servir.<br \/>\nCette mousse est meilleure consommer le jour m\u00eame.<\/p>\n<p>Source: <a href=\"http:\/\/www.cleacuisine.fr\/tartinades\/mousse-rose-et-gourmande\/\">Cl\u00e9a<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>200g de tofu fum\u00e9 (a utiliser alors sans marinade au th\u00e9, ou 200 g de tofu nature \u00e0 mariner) 60g de betterave crue \u00e9pluch\u00e9e (Crapaudine dans ce cas) 4 cuiller\u00e9es \u00e0 soupe d\u2019huile de noix th\u00e9 fum\u00e9 shoyu 1 gousse d\u2019ail Pr\u00e9parer un th\u00e9 fum\u00e9 bien fort avec 3 dl d\u2019eau ajouter 2 cs de [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[28,87,135],"tags":[160,99,33,69],"_links":{"self":[{"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/posts\/621"}],"collection":[{"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=621"}],"version-history":[{"count":3,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/posts\/621\/revisions"}],"predecessor-version":[{"id":1009,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/posts\/621\/revisions\/1009"}],"wp:attachment":[{"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=621"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=621"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=621"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}