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      "body": "To są drożdże nieaktywne, martwe :). A w smaku przypominają ser parmezan. Domowej roboty są bardzo wytrawne i czasem mogą dawać taką serową skarpetą - hehee",
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      "body": "Rewelacja w sumie, próbuje sobie wyobrazić smak takiego twarogu i w mojej głowie same smaczne obrazy :) Czy za bardzo to drożdżami nie *jedzie*? :)",
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      "body": "#\n# upvote for me please? https://steemit.com/news/@bible.com/2sysip\n#",
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      "author": "przemas",
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      "title": "Vegańska pasta - co jak ser zgliwiały smakuje",
      "body": "![001.jpg](https://cdn.steemitimages.com/DQma83sKMC7dhTWQNbhYDe5QtBPXQgLWWuEcMhT3HvQ6GCY/001.jpg)\n\nNie wiem czy mieliście okazję jeść ser zgliwiały. U mnie w domu traktowany jak święty graal, jadany sporadycznie z powodu braku dobrej jakość sera białego. Idea sporządzenia tego dania polegała na odpowiednim zestarzeniu się sera. Obecnie w sklepie nie da się kupić takie sera (przynajmniej nie wiem o takim) bo zamiast gliwieć po prostu się psuje. Zamiast szlachetnej pleśni po prostu pleśnieje i nie nadaje się do spożycia.  Ser kupiony od rolnika, wyrabiany w tradycyjny sposób dalej posiada te cudowne właściwości. \n\n\n\nOd pewnego czasu w  środowisku “nazwijmy eco” zrobiły się popularne płatki drożdżowe i różnego rodzaju sposoby wykorzystywania tego wspaniałego produktu. Smak płatków do złudzenia przypomina “ser typu parmezan”  i wykorzystywany jest jako posypka do sałatek, makaronów, sosów oraz do tworzenia “serów”. Wiele przepisów i zastosowań można znaleźć w sieci. \n\n\n\nDziś pokaże jak można połączyć płatki drożdżowe tak aby uzyskać ser zgliwiały a do tego jest mega prosty i wydaje się zdrową przekąską o ile nie masz nic do ziemniaków :). \n\nSkład:\n\n3 ziemniaki średnie,\n½ szklanki płatków drożdżowych,\nolej, oliwa ( opcjonalnie masło-”mleczny posmak” ),\nmały ząbek czosnku,\nprzyprawy : kminek, czarnuszka, sól i pieprz.\n\nZiemniaki gotujemy normalnie, tym razem wykorzystam parowar i muszę przyznać żę rewalecyjnie się do tego nadaje. W tym samy czasie nastawiam różne warzywa w osobnych tackach. To co się robi najdłużej daje na sam spód. Wykorzystam też marchewkę do przygotowania podobnego “serka”. Marchewka dobra jest na surowo tak że nie muszę trzymać jej tak długo jak ziemniaków i wystarczy 10 min do miękkości. \n\n\n![004.jpg](https://cdn.steemitimages.com/DQmWLaMsPY8J8HhvbDc84X9ooeUjRGA2A4Utup2KnHggpk1/004.jpg)\n\n\nKiedy warzywa się gotują podgrzewamy olej, tu idea jest prosta. Chodzi o to aby połączyć wszystkie smaki aby zawarły się w tłuszczu. Do rondelka dodajemy olej - ile ? na ile sumienie pozwoli i ułatwi późniejsze blendowanie. Dodajemy przyprawy, możemy je z młotkować aby lepiej oddały smak. Dodałem po łyżeczce  kminku i czarnuszki, mały ząbek czosnku i na malutki ogniu zagotowuje i odstawiam do wystygnięcia.  \n\n\n![005.jpg](https://cdn.steemitimages.com/DQmb6yPBLDw8cYfTaFowpuySqgMGMcxBJTTpfw18au5jfhU/005.jpg)\n\n\nTeraz wystarczy połączyć wszystko ze sobą. Rozgniatam ziemniaki widelcem dodaję tłuszcz z przyprawami i blenduję do gładkiej konsystencji. Przyprawiam pieprzem, dodaję sól i zasypuje płatkami drożdżowymi i gotowe. Muszę przyznać że znika od razu nie ważne jaka porcja by była. \n\n\n![006.jpg](https://cdn.steemitimages.com/DQmNN8hGa9ZZtXQWy59z7Unh8CTn32Nhiy2T1kpGV3anC2P/006.jpg)\n\n\nDrugi wariant z marchewki, mniej więcej wykonuje tak samo ale z użyciem innych przypraw - kolendry i ziół prowansalskich oraz dużo płatków drożdżowych (to one nadają serowy posmak). Jednak chce uzyskać inną kontestacje i do gotującej szklanki wody dodaję dwie łyżeczki agar agar (alg żelujących, działają jak żelatyna). Po zagotowaniu woda robi się żelowata i wtedy dodajemy puree z marchewki intensywnie mieszamy i po zagotowaniu wylewam do foremki, odstawiamy do zastygnięcia. \n\n\n![007.jpg](https://cdn.steemitimages.com/DQmPeMQeHiSK2GMV9ScdwZ5AQ4t7AmghEgPvVU6UtpDV46f/007.jpg)\n\n\nZrób to sam: \"Płatki drożdżowe nieaktywne\"\n\n\n![002.jpg](https://cdn.steemitimages.com/DQmfN4BGJAyF23agmQxrXe6FiZNFULaZEJ5qF7X1g2anAZd/002.jpg)\n\n\nPłatki drożdżowe na stałe zagościły w moim jadłospisie i mam zawsze kilka paczek od różnych producentów. Różnią się przede wszystkim intensywnością smaku i grubością. Jedne lepiej spisują się jako posypka do sałaty inne jako dodatek do makaronu. Można także wykonać samemu i nie jest to za bardzo trudne. \n\nSkład:\n\nDrożdze piekarskie,\nwoda,\ncukier.\n\nIdea jest tak - mieszamy drożdże z wodą i dokarmiamy cukrem, dodając do jakiś czas parę łyżeczek cukru. Warto zwrócić uwagę aby ilość wody i drożdży stworzyły gęstą zawiesinę później ułatwi to suszenie. 3 kostki drożdżowe mieszam z wodą i dodaje około 5 łyżeczek cukru i do ciepłego miejsca. Po 20 minutach dodaje następne 5 łyżeczek cukru, powtarzam to jeszcze 5 razy. Ważne aby drożdze miały ciepło i przerabiały dużo cukru. Na koniec wylewam na papier do pieczenia w formach i do piekarnika. 60 c i przy otwartych drzwiach susze aż się nie utworzy skorupa i popęka. Jak warstwa była cienka to zgniatamy papier i do słoiczka i gotowe jak warstwa była gruba to do blendera i na pył zmielić  \n\n![003.jpg](https://cdn.steemitimages.com/DQmWBYxR1Xh2e39KyHPLVVBxcHjNJ6Qg494t3xJsjyqBrr3/003.jpg)\n\n\n![008.jpg](https://cdn.steemitimages.com/DQmee2KUA7P7LazDteSppHu8gp5DVq26YEtzHddTvAvDDYg/008.jpg)",
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      "body": "Sama przyjemność! \nPozdrowienia @przemas 😉",
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      "body": "Świetny pomysł i wielkie dzięki na promowanie mojego posta ! Pozdrawiam @przemas!!",
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