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Medierranean vol au vent


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For 12 vol au vent
12 vegan vol au vent
80 g of grilled seitan
20 pitted olives
1 teaspoon capers
about 120 g mayonnaise without egg
6 very ripe cherry tomatoes


Roughly chop the seitan, olives and a teaspoon of capers (rinsed well if salted).
Add mayonnaise and thoroughly with the other ingredients. mess it up.
Fill the vol au vent, possibly with some hours prior to when they are consumed so that the flavor of the filling has time to amalgamate with the ... containers.
Just before serving garnish each tomato half with vol au vent, thereby making it more enjoyable and colorful presentation.

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Attenzione: se si utilizzano i capperi sotto sale è necessario prima risciacquarli bene sotto l'acqua corrente. Con la quantità di un cucchiaino di capperi si otterrà un ripieno abbastanza delicato ma se si preferisce un sapore più marcato è consigliabile utilizzarne un cucchiaio.

(Ricetta di Emanuela Barbero, pubblicata su "VEGAN - la nuova scelta vegetariana per il corpo, la mente, il cuore", Giunti 2005)

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