{"id":1294,"date":"2008-10-25T11:59:58","date_gmt":"2008-10-25T09:59:58","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=1294"},"modified":"2008-10-25T11:59:58","modified_gmt":"2008-10-25T09:59:58","slug":"hamburger-vegetal","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2008\/10\/25\/hamburger-vegetal\/","title":{"rendered":"Hamburger v\u00e9g\u00e9tal"},"content":{"rendered":"<div id=\"attachment_1295\" style=\"width: 208px\" class=\"wp-caption alignleft\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/10\/hamburger-vegetal-marc-veyrat.jpg\" rel=\"lightbox[1294]\"><img aria-describedby=\"caption-attachment-1295\" loading=\"lazy\" class=\"size-medium wp-image-1295\" title=\"hamburger-vegetal-marc-veyrat\" src=\"http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/10\/hamburger-vegetal-marc-veyrat.jpg\" alt=\"Marc VEYRAT hamburger vegetal\" width=\"198\" height=\"280\" \/><\/a><p id=\"caption-attachment-1295\" class=\"wp-caption-text\">Marc VEYRAT hamburger vegetal<\/p><\/div>\n<p>La gastronomie fran\u00e7aise,\u00a0cuisine fran\u00e7aise, tous les plats typiques fran\u00e7ais, plats traditionnels,plats r\u00e9gionnaux, regroup\u00e9s dans le guide de Pierrette,recette du Hamburger v\u00e9g\u00e9tal, recette d&rsquo;un grand chef Marc VEYRAT, autoris\u00e9e\u00a0sp\u00e9cialement par Marc\u00a0VEYRAT\u00a0pour le site du Guide de Pierrette.<\/p>\n<p>\u00a0<\/p>\n<p><em>March\u00e9 pour 6 personnes<\/em><\/p>\n<p><em>Pr\u00e9paration : 10 min Cuisson : environ 4 min<\/em><\/p>\n<p><em>\u00a0<\/em><\/p>\n<p>18 tranches de pain burger, 12 tranches de tofu, 6 tomates, 200 g de pousses<\/p>\n<p>d&rsquo;\u00e9pinards, 3 cuil. \u00e0 soupe de graines de s\u00e9same, 2 cuil. \u00e0 soupe d&rsquo;huile de<\/p>\n<p>s\u00e9same, 2 cuil. \u00e0 soupe d&rsquo;huile d&rsquo;arachide, ketchup, sel, poivre<\/p>\n<p>\u00a0<\/p>\n<p>Faites chauffer les 2 huiles, arachide et s\u00e9same, dans une<\/p>\n<p>po\u00eale. Faites-y dorer 2 min de chaque c\u00f4t\u00e9 les tranches de tofu.<\/p>\n<p>S\u00e9chez la po\u00eale et mettez-y \u00e0 dorer 3 min les graines de s\u00e9same.<\/p>\n<p>Toastez les tranches de pain burger. Rincez et essorez les<\/p>\n<p>pousses d&rsquo;\u00e9pinards. D\u00e9coupez les tomates en fines rondelles.<\/p>\n<p>Disposez les pousses d&rsquo;\u00e9pinards sur une premi\u00e8re tranche de<\/p>\n<p>pain. Parsemez de ketchup \u00e0 votre go\u00fbt et de graines de s\u00e9same.<\/p>\n<p>Posez une seconde tranche de pain. R\u00e9partissez quelques<\/p>\n<p>rondelles de tomates. Parsemez de ketchup et de graines de<\/p>\n<p>s\u00e9same. Posez une tranche de tofu et recouvrez de la derni\u00e8re<\/p>\n<p>tranche de burger.<\/p>\n<p>\u00a0<\/p>\n<p>\u00a0<\/p>\n<p>M\/V Pour donner de l&rsquo;onctuosit\u00e9 \u00e0 la tranche de tofu grill\u00e9e, \u00e9crasezla<\/p>\n<p>\u00e0 la fourchette avec de l&rsquo;huile de s\u00e9same.<\/p>\n<p>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>La gastronomie fran\u00e7aise,\u00a0cuisine fran\u00e7aise, tous les plats typiques fran\u00e7ais, plats traditionnels,plats r\u00e9gionnaux, regroup\u00e9s dans le guide de Pierrette,recette du Hamburger v\u00e9g\u00e9tal, recette d&rsquo;un grand chef Marc VEYRAT, autoris\u00e9e\u00a0sp\u00e9cialement par Marc\u00a0VEYRAT\u00a0pour le site du Guide de Pierrette. \u00a0 March\u00e9 pour 6 personnes Pr\u00e9paration : 10 min Cuisson : environ 4 min \u00a0 18 tranches de pain [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","_links_to":"","_links_to_target":""},"categories":[4],"tags":[40,328],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/1294"}],"collection":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/comments?post=1294"}],"version-history":[{"count":2,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/1294\/revisions"}],"predecessor-version":[{"id":1297,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/1294\/revisions\/1297"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=1294"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=1294"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=1294"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}