{"id":10346,"date":"2019-10-31T13:43:04","date_gmt":"2019-10-31T13:43:04","guid":{"rendered":"http:\/\/economiasa.com.br\/?p=10346"},"modified":"2019-10-31T13:43:04","modified_gmt":"2019-10-31T13:43:04","slug":"chefs-dos-hoteis-hilton-no-rio-de-janeiro-ensinam-receitas-veganas","status":"publish","type":"post","link":"https:\/\/economiasa.com.br\/blog\/chefs-dos-hoteis-hilton-no-rio-de-janeiro-ensinam-receitas-veganas\/","title":{"rendered":"Chefs dos hot\u00e9is Hilton no Rio de Janeiro ensinam receitas veganas"},"content":{"rendered":"<p style=\"text-align: right;\"><strong>POR: Guta Nobrega \u2013 <a href=\"http:\/\/www.llorenteycuenca.com\">www.llorenteycuenca.com<\/a>\u00a0<\/strong><\/p>\n<p>No pr\u00f3ximo dia 01 de novembro \u00e9 comemorado o dia mundial do veganismo e para celebrar, que tal aprender a fazer pratos deliciosos?<\/p>\n<p>O Chef Pablo Ferreyra, do Hilton Copacabana, ensina a receita do\u00a0ceviche de caju com crocante de batata baroa, op\u00e7\u00e3o que est\u00e1 no card\u00e1pio do novo Isabel Lounge, localizado no 39o andar do ic\u00f4nico hotel:<\/p>\n<p><strong><u>Ceviche de caju com chips de batata baroa<\/u><\/strong><\/p>\n<p><strong>\u00a0<\/strong><strong><u>Ingredientes para 10 pax<\/u><\/strong><\/p>\n<p><strong>Ceviche de caju:<\/strong><\/p>\n<p>Caju fresco \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 800 g<\/p>\n<p>Piment\u00e3o vermelho \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2 und<\/p>\n<p>Piment\u00e3o amarelo\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2 und<\/p>\n<p>Cebola roxa\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2 und<\/p>\n<p>Suco de lim\u00e3o Thaiti\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a02 und<\/p>\n<p>Tabasco\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 3 gotas<\/p>\n<p>Coentro picado\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 5 g<\/p>\n<p>Pimenta dedo de mo\u00e7a sem sementes\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 und<\/p>\n<p>Sal\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 a-g<\/p>\n<p>Pimenta do reino\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 a-g<\/p>\n<p>Flor de sal\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 pitada<\/p>\n<p><strong>\u00a0<\/strong><strong>Chips de batata baroa:<\/strong><\/p>\n<p><strong>\u00a0<\/strong>Batata baroa\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 400 g<\/p>\n<p>\u00d3leo de girassol\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 500 ml<\/p>\n<p><strong>\u00a0<\/strong><strong>\u00a0<\/strong><\/p>\n<p><strong><u>Modo de preparo:<\/u><\/strong><\/p>\n<p><strong>\u00a0<\/strong>Cortar o caju fresco em cubos de \u00bd cm. Cortar as cebolas roxas em juliane. Cortar os piment\u00f5es em cubos pequenos e a pimenta dedo de mo\u00e7a.<\/p>\n<p>Temperar com sal, pimenta do reino, tabasco, coentro e suco de lim\u00e3o.<\/p>\n<p>Deixar descansar por 5 minutos. Por \u00faltimo acrescentar o leite de coco.<\/p>\n<p>Servir com uma pitada de flor de sal para finalizar o prato.<\/p>\n<p>Para os chips de batata baroa, fatiar a batata com 2 mm de espessura em uma mandolina e fritar no \u00f3leo de girassol.<\/p>\n<p>Acompanhar com chips de batata baroa.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-large wp-image-10348 aligncenter\" src=\"http:\/\/economiasa.com.br\/wp-content\/uploads\/2019\/10\/Hamburguer-vegano-Hilton-Barra-Rio-de-Janeiro-foto-Leonardo-Braga_Easy-Resize.com_-400x600.jpg\" alt=\"\" width=\"400\" height=\"600\" \/><\/p>\n<p>J\u00e1 o Chef Moreno Colosimo, do Hilton Barra Rio de Janeiro apresenta a receita do\u00a0Hamb\u00farguer de tofu empanado com quinoa na berinjela com maionese vegana\u00a0 de manjeric\u00e3o e pickles de chipotle<\/p>\n<p>Ingredientes:<\/p>\n<ul>\n<li>120gr de tofu<\/li>\n<li>20ml leite de soja<\/li>\n<li>30gr de Quinoa pr\u00e9 cozida<\/li>\n<li>120gr de berinjela<\/li>\n<li>10gr de couve grelhada<\/li>\n<li>20gr tomate em rodela<\/li>\n<li>100gr de manjeric\u00e3o<\/li>\n<li>3gr xantana<\/li>\n<li>20ml de azeite extra virgem<\/li>\n<li>20ml de \u00f3leo de milho<\/li>\n<li>20gr de pickles de chipotle<\/li>\n<li>30gr de chips de batata doce<\/li>\n<\/ul>\n<p>Modo de preparo:<\/p>\n<ul>\n<li>Temperar o tofu com sal e pimenta do reino<\/li>\n<li>Passar no leite de soja e empanar na quinoa pr\u00e9-cozida<\/li>\n<li>Selar na frigideira at\u00e9 dourar em ambos os lados<\/li>\n<li>Cortar a berinjela na forma de p\u00e3o e assar no forno a 180\u00b0 por 15min.<\/li>\n<li>Bater o manjeric\u00e3o no liquidificador e coar em seguida<\/li>\n<li>Voltar para o liquidificador e emulsionar com azeite e \u00f3leo de milho com a goma xantana at\u00e9 tomar consist\u00eancia<\/li>\n<li>Montar o hamb\u00farguer intercalando com a couve grelhada e tomate<\/li>\n<li>Servir acompanhado de chips de batata doce<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>POR: Guta Nobrega \u2013 www.llorenteycuenca.com\u00a0 No pr\u00f3ximo dia 01 de novembro \u00e9 comemorado o dia mundial do veganismo e para celebrar, que&#8230;<\/p>\n","protected":false},"author":2,"featured_media":10347,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[916],"tags":[4170,4171],"ppma_author":[13249],"class_list":{"0":"post-10346","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-gastronomia","8":"tag-dia-mundial-do-veganismo","9":"tag-hoteis-hilton"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - 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