“Culinary has always filled me with positive emotions and energy since childhood. I was brought up in a very traditional family having particular interest in Georgian cuisine. When I was a child, I tried to weave in my own part in the traditional cooking. The preparation of jams in a non-traditional way was the materialization of this childhood desire and from here the adventure of creating “Aroma” starts. I haven’t studied at any culinary school, and I have never attended any courses. Although many probably see this as a barrier, this made my cooking abilities unlimited. I am free from any “stamps” and I always give full scope to my imagination. I have been a vegetarian for 22 years already, but that is not an obstacle either. For me this lifestyle, along with physical training is a source of energy and a natural condition, without which I can no longer imagine my routine. I think that today promoting healthy lifestyle is one of the most important issues and this is my goal actually.” - Nino Tvalavadze.
500
500
gr.
soy tofu
150
150
gr.
black beans cooked
150
150
gr.
brussels sprout
10
10
gr.
spring onions
10
10
gr.
leek
10
10
gr.
rocket salad
20
20
gr.
peanuts
20
20
gr.
cashew nuts
25
25
gr.
sesame or olive oil
50
50
gr.
cornstarch
30
30
gr.
pepper jam "Aromati"
3
3
piece
of dried pepper unground
3
3
piece
of bay leaf
5
5
gr.
black and pink pepper seeds
5
5
gr.
mustard seeds
100
100
gr.
soy sauce
5
5
gr.
rice vinegar
200
200
gr.
quinoa
Soak the beans in water for 6 hours before cooking, and then cook until ready.
Boil quinoa in 1: 2 ratio with water for 15 minutes on low heat. Clean a Brussels sprout and cut it into two pieces.
Cut the tofu, place it on a kitchen towel under the weight for about 30 minutes, give it the desired shape, marinate for 2 minutes in a mixture of soy and pepper jam.
Dip in the starch and place with the Brussels sprouts in a preheated oven at 170 degrees for 20 minutes.
Cut leeks and spring (green) onions into long slices. Heat the oil over high heat and add all the listed dry spices.
Arrange the tofu already taken from the oven and fry it on both sides. Pour over a mixture of soy and pepper jam, black beans and nuts. Bring to caramelization.
We start serving: put quinoa, arugula, Brussels sprouts and tofu on a plate, sprinkle white sesame seeds.
How To Serve
Enjoy it!
Click if you already have prepared
