Avocado Cake
Appetizers • American
Description
Avocado Cake
Ingredients
- Avocado 2 pieces
- Mixed tomatoes of different colors 0 oz
- Marinated cherries 6 pieces
- Beetroot 0 oz
- Tofu 0 oz
- Quinoa 5 oz
- Borodinsky Bread 5 oz
- Lime Juice 0 fl oz
- Meyer Lemon Juice 0 fl oz
- Olive Oil 0 fl oz
- Salt 0 oz
- Ground Black Pepper 0 oz
- Black Cumin (Cumin) 0 oz
- Dill 0 oz
- Spiced Tomato Juice 5 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.
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