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White bean salad with vinaigrette and tamari

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White bean salad with vinaigrette and tamari

Today we present a white bean salad and vinaigrette with tamari along with our idea that healthy eating can be done in a quick, easy and nutritious way.



Before starting with the ingredients and its preparation, you've seen that today we propose to delete the salt tamari sauce. It is a very healthy way to consume salt, previously fermented through the preparation of this sauce.



This fermented makes the assimilation of salt and digestion is more beneficial, reducing sodium content. You must keep in mind that these sauces have an intense flavor with proving sparingly, not to excessively change the taste of your creations.





Differences in soy sauces



When we talk about soy sauces, there are two variants on the market that you know is good for use of different or according to your own tastes way.



Tamari is made from soybeans, water and salt. However, shoyu or soy sauce, other than the above ingredients containing wheat, which in this case leads gluten.



The shoyu is softer than the tamari and you can use for vegetables, stews, sauces to accompany vegetable proteins and also algae.



Tamari is used more meat and fish, but not having gluten can use it in recipes like this, paying attention to the amount, as I mentioned earlier.



To end with this information, note that at least fermentation to prepare the sauce has been between 18 and 24 months. It is also good to buy the sauces that have had a process of artisan and natural elaboration without having passed a pasteurization process that destroys the properties generated by fermentation.



It's good if you use them on hot plates, not over cook the sauce, to retain maximum nutritional properties.

Salad recipe white beans and vinaigrette with tamari

Ingredients

• cooked white beans (the ones you like)


• (Softer and easier to digest) green pepper


• Tomato


• fresh spinach


• Spring onion

For the vinaigrette:

• virgin olive oil


• Lemon juice


• tamari


• Cumin powder


• Chia seeds

Preparation



1. Clean properly peppers, onions, spinach leaves and remove the inner seeds of tomatoes to reduce the acidity thereof.

2. Cut into small squares tomato, green onion and green pepper.

3. Put the lemon juice in a bowl, it incorporates cumin powder to taste and a few drops of tamari. Removed. Stir in olive oil. Whisk to emulsify and are thus a fantastic vinaigrette. Rectifies tamari if needed.

4. Cut the spinach leaves into thin strips (sticks). Mixtures beans, with vegetables and vinaigrette. Stir well.

5. Place in a salad bowl. Sprinkle top with chia seeds and if you fancy, you can take a splash of olive oil over it.




Culinary ideas




One of the tools that can help you a lot in the kitchen are the baffle plates cooking. You allow major energy savings since the heat is distributed uniformly and not combustion escapes into the environment.



Create uniform cooking throughout the container and precisely in the case of legumes and cereals, allow fit well cooked and not broken by excessive boil in processing.



Of course the pressure cooker is also a good tool for cooking vegetables; versatile, fast and healthy.



In the recipe for carrot salad I explained the correct percentages for a vinaigrette. Today I want to tell the correct process to prepare the vinaigrette: Put the acidic ingredient always first, add seasoning and salt on the acid element, remove to dispose emulsifies well and then this acid with the oil.

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