P\u0159\u00edprava dezert\u016f bez pou\u017eit\u00ed ml\u00e9ka, s\u00fdr\u016f nebo smetany m\u016f\u017ee b\u00fdt n\u00e1ro\u010dn\u00e1. Kdy\u017e v\u0161ak vezmeme v \u00favahu, jak rychle roste skupina spot\u0159ebitel\u016f, kte\u0159\u00ed p\u0159ech\u00e1zej\u00ed na veganskou dietu, stoj\u00ed za to se j\u00ed sna\u017eit vyhov\u011bt, abychom nep\u0159i\u0161li o z\u00e1kazn\u00edky a p\u0159\u00edpadn\u011b z\u00edskali nov\u00e9.<\/p>\r\n
V dal\u0161\u00ed kapitole \u201eAlternativn\u00ed pe\u010divo\u201c <\/strong>navrhujeme, jak snadno p\u0159ipravit\u00a0 dezerty na b\u00e1zi rostlinn\u00fdch produkt\u016f.<\/p>\r\n <\/p>\r\n Vegansk\u00fd tvarohov\u00fd kol\u00e1\u010d \u00a0– tedy tvarohov\u00fd kol\u00e1\u010d bez tvarohu.<\/p>\r\n Klasick\u00fd tvarohov\u00fd dezert \u00a0m\u00e1 stovky mo\u017enost\u00ed a variant. Za studena, na p\u00e1\u0159e \u00a0i pe\u010den\u00e1 \u2013 ka\u017ed\u00e1 z nich vy\u017eaduje dobr\u00fd kr\u00e9mov\u00fd tvaroh. \u201eBeztvaro\u017en\u00edk\u201c \u00a0lze p\u0159ipravit ze 3 r\u016fzn\u00fdch produkt\u016f: tofu, j\u00e1heln\u00e9 ka\u0161e nebo ke\u0161u o\u0159ech\u016f. Nejlep\u0161\u00ed chu\u0165ov\u00e9<\/em> p\u0159\u00edsady \u00a0pro tento typ v\u00fdrobk\u016f \u00a0jsou: citrusov\u00e1 \u0161\u0165\u00e1va a k\u016fra, kokosov\u00e9 hobliny a kokosov\u00fd cukr, sko\u0159ice, kardamom, vanilka, \u010dokol\u00e1da, r\u016f\u017eov\u00e1 voda, \u010daj matcha, ag\u00e1vov\u00fd sirup, nerafinovan\u00fd kokosov\u00fd olej, sma\u017een\u00e9 ovoce, zejm\u00e9na maliny a bor\u016fvky nebo du\u017eina manga. Pe\u010den\u00fd kol\u00e1\u010d z\u00edsk\u00e1me kombinac\u00ed z\u00e1kladn\u00edch surovin s vybran\u00fdm rostlinn\u00fdm n\u00e1pojem<\/strong> (link na poprzedni artyku\u0142 ). Pe\u010dte\u00a0 p\u0159i maxim\u00e1ln\u00ed teplot\u011b 180 \u00b0 C asi 30 minut.<\/p>\r\n Tvaro\u017en\u00edk bez lakt\u00f3zy za studena \u00a0vy\u017eaduje pou\u017eit\u00ed agaru jako pojiva. Jedn\u00e1 se o druh\u00a0 \u0159as v\u00a0podob\u011b b\u00edl\u00e9ho pr\u00e1\u0161ku s neutr\u00e1ln\u00ed chut\u00ed. M\u00e1 siln\u00e9 pojivov\u00e9 a \u017eeluj\u00edc\u00ed schopnosti. Umo\u017e\u0148uje p\u0159ipravit studen\u00e9 dezerty jako je \u201echeescake\u201c ovocnou p\u011bnu, vegansk\u00e9 \u017eel\u00e9 nebo glazuru. Agar je t\u0159eba uv\u00e9st do varu a pot\u00e9 1 minutu va\u0159it v rostlinn\u00e9m n\u00e1poji nebo ovocn\u00e9 \u0161\u0165\u00e1v\u011b. B\u011bhem tohoto procesu je d\u016fle\u017eit\u00e9 m\u00edch\u00e1n\u00ed, proto\u017ee b\u00edl\u00fd pr\u00e1\u0161ek m\u00e1 tendenci hrudkovat a snadno se p\u0159ipaluje. Horkou hmotu je t\u0159eba co nejd\u0159\u00edve spojit se zb\u00fdvaj\u00edc\u00edmi p\u0159\u00edsadami a nal\u00edt do fin\u00e1ln\u00ed formy, proto\u017ee hmota za\u010d\u00edn\u00e1 tvrdnout p\u0159i 30 \u00b0 C, \u010d\u00edm\u017e rychle ztr\u00e1c\u00ed svoji elasti\u010dnost. Standardn\u00ed mno\u017estv\u00ed agaru ve tvarohu podobn\u00fdch dezertech za studena \u00a0jsou 3 g (1 ploch\u00e1 l\u017ei\u010dka) va\u0159en\u00e9 ve 250 ml rostlinn\u00e9ho n\u00e1poje.<\/p>\r\n <\/p>\r\n Tofu\u00a0 dezert \u00a0<\/p>\r\n Tofu vyroben\u00e9 ze s\u00f3jov\u00e9ho ml\u00e9ka sv\u00fdm vzhledem a strukturou p\u0159ipom\u00edn\u00e1 tvaroh, ale chyb\u00ed mu chu\u0165. P\u0159i p\u0159\u00edprav\u011b studen\u00e9ho \u201etofurn\u00edku\u201c kombinujte p\u0159ibli\u017en\u011b 300 g tofu se 600 ml rostlinn\u00e9ho n\u00e1poje s odpov\u00eddaj\u00edc\u00edm mno\u017estv\u00edm agaru (7 g). Pe\u010den\u00fd \u201etofurn\u00edk\u201c nevy\u017eaduje p\u0159id\u00e1n\u00ed agaru, ale pro lep\u0161\u00ed strukturu stoj\u00ed za to p\u0159idat\u00a0 bramborovu mou\u010dku (25 g mou\u010dky na 300 g tofu + 600 ml rostlinn\u00e9ho n\u00e1poje).<\/p>\r\n <\/p>\r\n Ke\u0161u dezert<\/p>\r\n Dezert z\u00a0ke\u0161u o\u0159ech\u016f chutn\u00e1 nejl\u00e9pe, kdy\u017e se pod\u00e1v\u00e1 zastudena. Ke\u0161u o\u0159echy by m\u011bly b\u00fdt namo\u010deny ve studen\u00e9 vod\u011b po dobu asi 10 hodin nebo zality vrouc\u00ed vodou\u00a0 po dobu jedn\u00e9 hodiny. Po namo\u010den\u00ed o\u0159echy opl\u00e1chn\u011bte, sce\u010fte a rozemelte do hladka. Zvl\u00e1\u0161tn\u00ed pozornost by m\u011bla b\u00fdt v\u011bnov\u00e1na kvalit\u011b ke\u0161u, proto\u017ee jsou extr\u00e9mn\u011b n\u00e1chyln\u00e9 ke \u017eluknut\u00ed. N\u011bkdy je doprov\u00e1z\u00ed nep\u0159\u00edjemn\u00fd ryb\u00ed z\u00e1pach, tak\u017ee stoj\u00ed za to vybrat si kvalitn\u011bj\u0161\u00ed v\u00fdrobek. Pod\u00edl surovin v ke\u0161u dezertu je podobn\u00fd\u00a0 tofu dezertu za studena: na 300 g namo\u010den\u00fdch mlet\u00fdch o\u0159ech\u016f p\u0159idejte 500\u2013600 ml rostlinn\u00e9ho n\u00e1poje \u00a0a p\u0159\u00edslu\u0161n\u00e9 mno\u017estv\u00ed agaru (6\u20137 g).<\/p>\r\n <\/p>\r\n J\u00e1heln\u00edk<\/p>\r\n \u00a0Z va\u0159en\u00e9 a pomlet\u00e9 j\u00e1hlov\u00e9 ka\u0161e, kter\u00e9 je snadno dostupn\u00e1, levn\u00e1, zdrav\u00e1 a univers\u00e1ln\u00ed,p\u0159iprav\u00edme v\u00fdborn\u00fd j\u00e1heln\u00edk. Zrna\u00a0 je t\u0159eba d\u016fkladn\u011b propl\u00e1chnout, \u010d\u00edm\u017e se p\u0159iprav\u00ed o lehkou ho\u0159kost. Zrna va\u0159\u00edme\u00a0 ve vod\u011b nebo obl\u00edben\u00e9m rostlinn\u00e9m n\u00e1poji \u00a0do zm\u011bknut\u00ed. V pe\u010den\u00e9 verzi na 500 g va\u0159en\u00e9 ka\u0161e p\u0159idejte p\u0159ibli\u017en\u011b 600 ml vybran\u00e9ho rostlinn\u00e9ho \u201eml\u00e9ka\u201c. Dezert za studena\u00a0 p\u0159iprav\u00edme spojen\u00edm uva\u0159en\u00e9 vychladl\u00e9 ka\u0161e s pra\u017een\u00fdmi kokosov\u00fdmi hoblinkami, olejem a kokosov\u00fdm ml\u00e9kem. Na 750 g va\u0159en\u00e9 ka\u0161e p\u0159idejte asi 300 ml va\u0159en\u00e9ho kokosov\u00e9ho \u201eml\u00e9ka\u201c s 1 g agaru.<\/p>\r\n <\/p>\r\n Vegansk\u00e9 kr\u00e9my<\/p>\r\n S\u00a0vyu\u017eit\u00edm \u00a0rostlinn\u00fdch n\u00e1poj\u016f m\u016f\u017eete tak\u00e9 p\u0159ipravit kr\u00e9my, kter\u00e9 budou pou\u017eity k\u00a0dohotoven\u00ed pe\u010den\u00fdch v\u00fdrobk\u016f \u00a0k nebo k vytvo\u0159en\u00ed vegansk\u00fdch dezert\u016f za studena. Lehk\u00fd \u201estuden\u00fd\u201c kr\u00e9m z\u00edsk\u00e1me vy\u0161leh\u00e1n\u00edm kokosov\u00e9 hmoty, kter\u00e1 se z\u00edsk\u00e1 po ochlazen\u00ed kokosov\u00e9ho \u201eml\u00e9ka\u201c (minim\u00e1ln\u011b 24 hodin v lednici). Aby byla zaji\u0161t\u011bna stabilita kr\u00e9mu, m\u016f\u017eete p\u0159idat 10-15 g stabiliz\u00e1toru\u00a0 \u0161leha\u010dky na 500 g hmoty (p\u0159i v\u00fdb\u011bru stabiliz\u00e1toru d\u00e1vejte pozor na slo\u017een\u00ed, bezpe\u010dn\u00fdm v\u00fdrobkem bez lakt\u00f3zy jsou stabiliz\u00e1tory na b\u00e1zi \u0161krobu) . Pokud chceme z\u00edskat hutn\u011bj\u0161\u00ed \u00a0kr\u00e9m, m\u016f\u017eeme po vy\u0161leh\u00e1n\u00ed p\u0159idat ara\u0161\u00eddov\u00e9 m\u00e1slo, mlet\u00e9 \u200b\u200bmandle nebo l\u00edskov\u00e9 o\u0159echy, vychladl\u00e9, uva\u0159en\u00e9 j\u00e1hly, pra\u017een\u00fd kokos nebo namo\u010den\u00e9 ke\u0161u(alespo\u0148 10 hodin). Pom\u011br obsahu o\u0159ech\u016f nebo j\u00e1hlov\u00e9 ka\u0161e \u00a0ke kokosov\u00e9mu z\u00e1kladu \u00a0se pohybuje od 1: 5 do 1: 1. Kr\u00e9m lze osladit pudrov\u00fdm cukrem p\u0159ipraven\u00fdm z jak\u00e9koli suroviny (cukr, xylitol, kokosov\u00fd cukr) nebo ag\u00e1vov\u00fdm sirupem. P\u0159id\u00e1n\u00edm rozpu\u0161t\u011bn\u00e9ho, \u200b\u200bvychladl\u00e9ho tuku (kokosov\u00e9ho nebo vegansk\u00e9ho margar\u00ednu) bude hmota stabiln\u011bj\u0161\u00ed a hotov\u00fd v\u00fdrobek se bude snadn\u011bji kr\u00e1jet.<\/p>\r\n Pudinkov\u00fd kr\u00e9m je nejlep\u0161\u00ed p\u0159ipravit ze s\u00f3jov\u00e9ho \u00a0a kokosov\u00e9ho n\u00e1poje \u00a0ve stejn\u00e9m pom\u011bru. Pudink uva\u0159\u00edme podle pod\u00edlu 100 ml \u201eml\u00e9ka \u201cna 10 g bramborov\u00e9 mou\u010dky a podle pot\u0159eby oslad\u00edme. Ve f\u00e1zi va\u0159en\u00ed m\u016f\u017eeme p\u0159idat zvolenou chu\u0165ovou pastu. Vychladl\u00fd pudink spoj\u00edme s vegansk\u00fdm margar\u00ednem v pom\u011bru 3 d\u00edly pudinkov\u00e9 hmoty na 1 d\u00edl margar\u00ednu. Do kr\u00e9mu m\u016f\u017eeme p\u0159idat i mlet\u00e9 \u200b\u200bo\u0159echy nebo sma\u017een\u00e9 a vychladl\u00e9 ovoce. Je d\u016fle\u017eit\u00e9, aby ovoce neobsahovalo vodu, aby se kr\u00e9m nesrazil.<\/p>\r\n Alternativy ml\u00e9\u010dn\u00fdch v\u00fdrobk\u016f na rostlinn\u00e9 b\u00e1zi v\u00e1m umo\u017en\u00ed p\u0159ipravit celou \u0159adu dezert\u016f. Ur\u010dit\u011b m\u016f\u017eete sv\u00e9 zku\u0161enosti a jedine\u010dn\u00e9 kombinace chut\u00ed vyu\u017e\u00edt ve verz\u00edch dezert\u016f bez ml\u00e9\u010dn\u00fdch v\u00fdrobk\u016f. N\u011bkdy sta\u010d\u00ed nahradit kravsk\u00e9 ml\u00e9ko rostlinn\u00fdm n\u00e1pojem \u2013 kynut\u00e9 buchty, sladk\u00e9 bulky \u00a0a pe\u010den\u00e9 kol\u00e1\u010de budou stejn\u011b chutn\u00e9. Kr\u00e9my a dezerty typu cheesecake nejprve vy\u017eaduj\u00ed ur\u010ditou praxi, ale jsou opravdu jednoduch\u00e9 a snadno dos\u00e1hnete po\u017eadovan\u00e9 chut\u011b.<\/p>","protected":false},"excerpt":{"rendered":" P\u0159\u00edprava dezert\u016f bez pou\u017eit\u00ed ml\u00e9ka, s\u00fdr\u016f nebo smetany m\u016f\u017ee b\u00fdt n\u00e1ro\u010dn\u00e1. Kdy\u017e v\u0161ak vezmeme v \u00favahu, jak rychle roste skupina […]<\/p>\n","protected":false},"author":5,"featured_media":12074,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[353],"tags":[],"class_list":["post-12072","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"_links":{"self":[{"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/posts\/12072","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/comments?post=12072"}],"version-history":[{"count":2,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/posts\/12072\/revisions"}],"predecessor-version":[{"id":13289,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/posts\/12072\/revisions\/13289"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/media\/12074"}],"wp:attachment":[{"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/media?parent=12072"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/categories?post=12072"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/tags?post=12072"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}