For the risotto
1 and 1/4 cup of pearl barley (rinsed and drained)
2.5 cups of vegan stock
1/2 tbsp balsamic vinegar
For the Beetroot
4 small raw beetroots, peeled and chopped
1 tbsp dried basil
1/4 tsp black pepper
1 tbsp balsamic vinegar
1/4 cup hot water
For the Coriander Cream
1/2 cup cashews
Handful of fresh coriander (cilantro)
1/2 tbsp lemon juice
1 clove garlic
3 tbsp water
Source, details, tips and full instruction at: myinspiration.tv
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