{"id":1776,"date":"2018-12-12T14:17:39","date_gmt":"2018-12-12T19:17:39","guid":{"rendered":"http:\/\/www.ben.asso.ulaval.ca\/wp\/?p=1776"},"modified":"2018-12-12T14:17:39","modified_gmt":"2018-12-12T19:17:39","slug":"tourte-vegetarienne","status":"publish","type":"post","link":"https:\/\/www.ben.asso.ulaval.ca\/wp\/2018\/12\/12\/tourte-vegetarienne\/","title":{"rendered":"Tourte v\u00e9g\u00e9tarienne"},"content":{"rendered":"<p><span style=\"text-decoration: underline;\"><strong>Pr\u00e9paration:<\/strong><\/span> 45 min<br \/>\n<span style=\"text-decoration: underline;\"><strong>Cuisson:<\/strong><\/span> 30 min<br \/>\n<span style=\"text-decoration: underline;\"><strong>Rendement:<\/strong><\/span> 8 \u00e0 10 portions<\/p>\n<p>&nbsp;<br \/>\n<span style=\"text-decoration: underline;\"><strong>Ingr\u00e9dients:<\/strong><\/span><br \/>\n<span style=\"text-decoration: underline;\">Tourte:<\/span><\/p>\n<ul>\n<li>454 g (1 lb) de patate douce (environ 1 grosse)<\/li>\n<li>1 oignon, coup\u00e9 en morceaux<\/li>\n<li>1 gousse d\u2019ail, \u00e9minc\u00e9e<\/li>\n<li>90 g (1\/2 tasse) de quinoa, rinc\u00e9 et \u00e9goutt\u00e9<\/li>\n<li>40 g (1\/4 tasse) de farine tout usage non blanchie<\/li>\n<li>1 pinc\u00e9e de quatre-\u00e9pices<\/li>\n<li>1 pinc\u00e9e de piment de Cayenne<\/li>\n<li>1 pinc\u00e9e de cannelle moulue<\/li>\n<li>15 ml (1 c. \u00e0 soupe) d\u2019huile d\u2019olive<\/li>\n<\/ul>\n<p><span style=\"text-decoration: underline;\">Garniture:<\/span><\/p>\n<ul>\n<li>1 carotte, coup\u00e9e en fins biseaux<\/li>\n<li>1 petit poireau, \u00e9minc\u00e9<\/li>\n<li>15 ml (1 c. \u00e0 soupe) d\u2019huile d\u2019olive<\/li>\n<li>140 g (2 tasses) de petits bouquets de brocoli blanchi<\/li>\n<li>90 g (2 tasses) de feuilles de choux de Bruxelles blanchies<\/li>\n<li>30 g (1\/3 tasse) de demi-pacanes r\u00f4ties<\/li>\n<li>15 ml (1 c. \u00e0 soupe) de jus de citron<\/li>\n<\/ul>\n<p><span style=\"text-decoration: underline;\">Sauce au yogourt:<\/span><\/p>\n<ul>\n<li>125 ml (1\/2 tasse) de yogourt nature<\/li>\n<li>10 g (1\/4 tasse) d\u2019un m\u00e9lange d\u2019herbes fra\u00eeches cisel\u00e9es, au choix (persil, basilic, etc.)<\/li>\n<li>5 ml (1 c. \u00e0 th\u00e9) de jus de citron<\/li>\n<li>Sel et poivre<\/li>\n<\/ul>\n<p><span style=\"text-decoration: underline;\"><strong>Pr\u00e9paration:<\/strong><\/span><br \/>\n<span style=\"text-decoration: underline;\">Tourte:<\/span><\/p>\n<ol>\n<li>Placer la grille au centre du four. Pr\u00e9chauffer le four \u00e0 200 \u00b0C (400 \u00b0F). Huiler un moule \u00e0 tarte \u00e0 fond amovible de 23 cm (9 po) de diam\u00e8tre.<\/li>\n<li>\u00c0 l\u2019aide d\u2019une fourchette, piquer la patate douce \u00e0 plusieurs reprises. La d\u00e9poser sur une assiette.<\/li>\n<li>Cuire la patate douce au four \u00e0 micro-ondes de 6 \u00e0 8 minutes ou jusqu\u2019\u00e0 ce qu\u2019elle soit tendre en la retournant \u00e0 mi-cuisson. Laisser reposer 5 minutes.<\/li>\n<li>Couper la patate en deux, retirer la chair et la d\u00e9poser dans un grand bol. \u00c9craser grossi\u00e8rement \u00e0 la fourchette. Vous aurez besoin de 180 ml (3\/4 tasse) de pur\u00e9e. R\u00e9server.<\/li>\n<li>Au robot culinaire, hacher finement l\u2019oignon et l\u2019ail. Ajouter la pur\u00e9e de patate douce et m\u00e9langer jusqu\u2019\u00e0 ce que la pr\u00e9paration soit homog\u00e8ne.<\/li>\n<li>Transvider dans le bol. Ajouter le quinoa cru, la farine et les \u00e9pices. Saler, poivrer et bien m\u00e9langer.<\/li>\n<li>R\u00e9partir uniform\u00e9ment le m\u00e9lange dans le moule \u00e0 tarte. Avec les doigts l\u00e9g\u00e8rement mouill\u00e9s, \u00e9galiser le m\u00e9lange, puis \u00e0 l\u2019aide d\u2019un pinceau huiler toute la surface.<\/li>\n<li>Cuire au four de 30 \u00e0 35 minutes ou jusqu\u2019\u00e0 ce que le m\u00e9lange soit l\u00e9g\u00e8rement dor\u00e9 et ferme au toucher.<\/li>\n<\/ol>\n<p><span style=\"text-decoration: underline;\">Garniture:<\/span><\/p>\n<ol>\n<li>Entre-temps, dans une grande po\u00eale antiadh\u00e9sive \u00e0 feu moyen, attendrir la carotte et le poireau dans l\u2019huile 5 minutes, \u00e0 couvert.<\/li>\n<li>Ajouter le brocoli et les choux de Bruxelles. Les r\u00e9chauffer 2 minutes dans la po\u00eale. Saler et poivrer.<\/li>\n<li>Ajouter les pacanes et le jus de citron et bien m\u00e9langer. R\u00e9server.<\/li>\n<\/ol>\n<p><span style=\"text-decoration: underline;\">Sauce au yogourt:<\/span><\/p>\n<ol>\n<li>Dans un petit bol, m\u00e9langer le yogourt, les herbes et le jus de citron. Saler et poivrer.<\/li>\n<li>D\u00e9mouler la tarte et la d\u00e9poser sur une assiette de service. Tartiner de la sauce au yogourt et garnir avec les l\u00e9gumes.<\/li>\n<\/ol>\n<p><em>Recette\u00a0propos\u00e9e par Florence Boudreau, \u00e9tudiante de deuxi\u00e8me ann\u00e9e en nutrition, tir\u00e9e du magazine Ricardo (Vol. 15 no. 1)<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pr\u00e9paration: 45 min Cuisson: 30 min Rendement: 8 \u00e0 10 portions &nbsp; Ingr\u00e9dients: Tourte: 454 g (1 lb) de patate douce (environ 1 grosse) 1 oignon, coup\u00e9 en morceaux 1 gousse d\u2019ail, \u00e9minc\u00e9e 90 g (1\/2 tasse) de quinoa, rinc\u00e9 &hellip; <\/p>\n","protected":false},"author":1,"featured_media":1777,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20,25],"tags":[531,532,533],"class_list":["post-1776","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes","category-salades-et-plats-principaux","tag-repasvege","tag-tourte","tag-vegetarisme"],"_links":{"self":[{"href":"https:\/\/www.ben.asso.ulaval.ca\/wp\/wp-json\/wp\/v2\/posts\/1776"}],"collection":[{"href":"https:\/\/www.ben.asso.ulaval.ca\/wp\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ben.asso.ulaval.ca\/wp\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ben.asso.ulaval.ca\/wp\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ben.asso.ulaval.ca\/wp\/wp-json\/wp\/v2\/comments?post=1776"}],"version-history":[{"count":2,"href":"https:\/\/www.ben.asso.ulaval.ca\/wp\/wp-json\/wp\/v2\/posts\/1776\/revisions"}],"predecessor-version":[{"id":1779,"href":"https:\/\/www.ben.asso.ulaval.ca\/wp\/wp-json\/wp\/v2\/posts\/1776\/revisions\/1779"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ben.asso.ulaval.ca\/wp\/wp-json\/wp\/v2\/media\/1777"}],"wp:attachment":[{"href":"https:\/\/www.ben.asso.ulaval.ca\/wp\/wp-json\/wp\/v2\/media?parent=1776"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ben.asso.ulaval.ca\/wp\/wp-json\/wp\/v2\/categories?post=1776"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ben.asso.ulaval.ca\/wp\/wp-json\/wp\/v2\/tags?post=1776"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}