VEGAN

Avocado Cake

Appetizers | American cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Avocado Cake

Ingredients

Avocado - 2 pieces
Mixed tomatoes of different colors - 2.1 oz
Marinated cherries - 6 pieces
Beetroot - 1.4 oz
Tofu - 1.4 oz
Quinoa - 2.8 oz
Borodinsky Bread - 3.5 oz
Lime Juice - 2 fl oz
Meyer Lemon Juice - 0 fl oz
Olive Oil - 2 fl oz
Salt - 0.1 oz
Ground Black Pepper - 0.1 oz
Black Cumin (Cumin) - 0 oz
Dill - 0.1 oz
Spiced Tomato Juice - 7 fl oz

Step by Step guide

Step 1

Boil the beetroot, then cut it into small cubes of 2-3 millimeters. Also finely chop the tofu, mix it with the beetroot, dress with lemon juice, olive oil, and season with salt to taste.

Step 2

Make fresh tomato juice: peel the tomatoes and pass them through a juicer.

Step 3

Rinse the quinoa and cook it in tomato juice for 12-13 minutes. Season with salt and pepper.

Step 4

Toast the bread in a pan with olive oil or bake it in the oven for a few minutes.

Step 5

Peel the avocado, separate the flesh from the pit, and slightly mash it in a bowl with a fork, but not to a puree consistency.

Step 6

Finely chop the dill and add it to the avocado along with the spices, lime juice, and olive oil.

Step 7

Place the avocado mixture on a plate using a round mold, top with the beetroot and tofu, arrange the quinoa beside it, and garnish with sliced cherry tomatoes.