{"id":695,"date":"2024-07-23T20:12:45","date_gmt":"2024-07-23T18:12:45","guid":{"rendered":"https:\/\/www.theaboutmagazine.com\/?p=695"},"modified":"2024-08-14T12:48:19","modified_gmt":"2024-08-14T10:48:19","slug":"crepes-garbanzo-y-espinacas-con-col-lombarda-asada-y-salsa-de-yogur","status":"publish","type":"post","link":"https:\/\/old.theaboutmagazine.com\/index.php\/2024\/07\/23\/crepes-garbanzo-y-espinacas-con-col-lombarda-asada-y-salsa-de-yogur\/","title":{"rendered":"Crepes garbanzo y espinacas con col lombarda asada y salsa de yogur"},"content":{"rendered":"\n<ul class=\"wp-block-list\">\n<li>De <a href=\"https:\/\/www.instagram.com\/studiotahini\/\">M\u00e9lanie Muller<\/a><\/li>\n<\/ul>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">Esta receta de crepes fusiona mis recuerdos de infancia de aquellos d\u00edas en que sol\u00edamos disfrutar de la col lombarda asada en diferentes platos, con mi pasi\u00f3n por descubrir nuevas formas de cocinar y saborear alimentos vegetales.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Quer\u00eda conservar la dulzura caracter\u00edstica de la lombarda cocida y combinarla con sabores m\u00e1s frescos. Tambi\u00e9n buscaba reducir mi generaci\u00f3n de residuos y promover un consumo m\u00e1s responsable, por lo que he elegido principalmente ingredientes de origen vegetal y que se pueden comprar a granel. Con estas crepes, te invito a explorar sabores sorprendentes y disfrutar de una comida que celebra nuestra conexi\u00f3n con la naturaleza y respeta nuestro planeta.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingredientes:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>225 g de harina de garbanzos<\/li>\n\n\n\n<li>350 ml de leche de avena<\/li>\n\n\n\n<li>70 g de hojas de espinaca<\/li>\n\n\n\n<li>1 cebolla roja<\/li>\n\n\n\n<li>400 g de col lombarda<\/li>\n\n\n\n<li>200 g de yogur vegetal<\/li>\n\n\n\n<li>1 pepino, cortado en rodajas finas<\/li>\n\n\n\n<li>1 aguacate<\/li>\n\n\n\n<li>1 pu\u00f1ado de cebollino fresco<\/li>\n\n\n\n<li>1 pu\u00f1ado de perejil fresco<\/li>\n\n\n\n<li>Zumo de 1 naranja&nbsp;<\/li>\n\n\n\n<li>1 cda de vinagre bals\u00e1mico<\/li>\n\n\n\n<li>1 cda de zumo de lim\u00f3n o vinagre bals\u00e1mico blanco<\/li>\n\n\n\n<li>1 cda de comino en polvo<\/li>\n\n\n\n<li>\u00bd cdta de pimiento picante en polvo<\/li>\n\n\n\n<li>1 cda vinagre bals\u00e1mico blanco o zumo de lim\u00f3n<\/li>\n\n\n\n<li>Aceite de oliva<\/li>\n\n\n\n<li>Sal<\/li>\n\n\n\n<li>Pimienta negra<\/li>\n\n\n\n<li>Levadura nutricional (opcional)<\/li>\n\n\n\n<li>Queso feta vegetal (opcional)<\/li>\n<\/ul>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"1000\" src=\"https:\/\/www.theaboutmagazine.com\/wp-content\/uploads\/2024\/07\/CREPAS_MELANIEMULLER_STUDIOTAHINI_2.jpg\" alt=\"\" class=\"wp-image-697\" style=\"width:418px;height:auto\" srcset=\"https:\/\/old.theaboutmagazine.com\/wp-content\/uploads\/2024\/07\/CREPAS_MELANIEMULLER_STUDIOTAHINI_2.jpg 800w, https:\/\/old.theaboutmagazine.com\/wp-content\/uploads\/2024\/07\/CREPAS_MELANIEMULLER_STUDIOTAHINI_2-240x300.jpg 240w, https:\/\/old.theaboutmagazine.com\/wp-content\/uploads\/2024\/07\/CREPAS_MELANIEMULLER_STUDIOTAHINI_2-768x960.jpg 768w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Elaboraci\u00f3n:<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&#8211; Precalienta el horno a 200\u00b0C.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&#8211; En un bol, mezcla la harina de garbanzos, la leche de avena, las hojas de espinaca, la levadura nutricional, un poco de sal y pimienta negra para la masa de las crepes. &#8211; Remueve bien y deja reposar la masa durante 10 minutos.<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"533\" src=\"https:\/\/www.theaboutmagazine.com\/wp-content\/uploads\/2024\/07\/CREPAS_MELANIEMULLER_STUDIOTAHINI_4_HORIZONTAL.jpg\" alt=\"\" class=\"wp-image-698\" srcset=\"https:\/\/old.theaboutmagazine.com\/wp-content\/uploads\/2024\/07\/CREPAS_MELANIEMULLER_STUDIOTAHINI_4_HORIZONTAL.jpg 800w, https:\/\/old.theaboutmagazine.com\/wp-content\/uploads\/2024\/07\/CREPAS_MELANIEMULLER_STUDIOTAHINI_4_HORIZONTAL-300x200.jpg 300w, https:\/\/old.theaboutmagazine.com\/wp-content\/uploads\/2024\/07\/CREPAS_MELANIEMULLER_STUDIOTAHINI_4_HORIZONTAL-768x512.jpg 768w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n<div style=\"height:19px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">&#8211; Prepara la col: retira las hojas exteriores que est\u00e9n marchitas. Despu\u00e9s, c\u00f3rtala por la mitad a lo largo. A continuaci\u00f3n, c\u00f3rtala en rodajas de aproximadamente 1 cm de grosor.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&#8211; Mezcla las rodajas de col lombarda y la cebolla roja cortada con 30 ml de aceite de oliva, el zumo de naranja, el vinagre bals\u00e1mico, sal, pimienta negra, el comino y pimiento picante en polvo.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&#8211; Extiende la col lombarda y la cebolla roja ali\u00f1adas en una bandeja de horno y \u00e1salas durante 25 minutos, o hasta que la col est\u00e9 tierna y ligeramente caramelizada. Reserva.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&#8211; Mientras se asa la col, prepara la salsa de yogur con hierbas. En un bol peque\u00f1o, mezcla el yogur natural, el cebollino picado, el perejil picado, el zumo de 1\/2 lim\u00f3n, sal pimienta y reserva.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&#8211; En otro bol, mezcla el pepino cortado en rodajas con un poco de vinagre bals\u00e1mico blanco y 15 ml de aceite de oliva. Mezcla para cubrir bien las rodajas de pepino. Reserva para marinar.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&#8211; Calienta una sart\u00e9n antiadherente a fuego medio. Engrasa ligeramente con aceite de oliva.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&#8211; Vierte un cuchar\u00f3n (unos 150 ml) de masa en la sart\u00e9n caliente y exti\u00e9ndela para darle una forma redonda. Cocina durante 1-2 minutos por cada lado. Repite el proceso con el resto de la masa para hacer unas 8 tortitas.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&#8211; Para el montaje, coloca las crepes en los platos.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&#8211; C\u00fabrelas con la salsa de yogur, la col asada y la cebolla roja caramelizada.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&#8211; A\u00f1ade unas rodajas de pepino y trozos de aguacate, y espolvorea con perejil y cebollino frescos.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&#8211; A\u00f1ade un chorrito de aceite de oliva, un poco de ralladura de naranja (opcional) y queso feta (opcional).<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/www.instagram.com\/studiotahini\/\">@studiotahini<\/a><\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"900\" src=\"https:\/\/www.theaboutmagazine.com\/wp-content\/uploads\/2024\/07\/CREPAS_MELANIEMULLER_STUDIOTAHINI_3.jpg\" alt=\"\" class=\"wp-image-699\" style=\"width:506px;height:auto\" srcset=\"https:\/\/old.theaboutmagazine.com\/wp-content\/uploads\/2024\/07\/CREPAS_MELANIEMULLER_STUDIOTAHINI_3.jpg 600w, https:\/\/old.theaboutmagazine.com\/wp-content\/uploads\/2024\/07\/CREPAS_MELANIEMULLER_STUDIOTAHINI_3-200x300.jpg 200w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/figure>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Esta receta de crepes fusiona mis recuerdos de infancia de aquellos d\u00edas en que sol\u00edamos disfrutar de la col lombarda asada en diferentes platos, con mi pasi\u00f3n por descubrir nuevas formas de cocinar y saborear alimentos vegetales. Quer\u00eda conservar la dulzura caracter\u00edstica de la lombarda&nbsp;<a class=\"read-more\" href=\"https:\/\/old.theaboutmagazine.com\/index.php\/2024\/07\/23\/crepes-garbanzo-y-espinacas-con-col-lombarda-asada-y-salsa-de-yogur\/\">&hellip;<\/a><\/p>\n","protected":false},"author":3,"featured_media":696,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[21,23],"tags":[35,31,32,37,36,33,34],"class_list":["post-695","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas","category-saladas","tag-col","tag-crepes","tag-espinacas","tag-garbanzo","tag-lombarda","tag-receta","tag-yogurt"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Crepes garbanzo y espinacas con col lombarda asada y salsa de yogur - ABOUT Magazine<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/old.theaboutmagazine.com\/index.php\/2024\/07\/23\/crepes-garbanzo-y-espinacas-con-col-lombarda-asada-y-salsa-de-yogur\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Crepes garbanzo y espinacas con col lombarda asada y salsa de yogur - ABOUT Magazine\" \/>\n<meta property=\"og:description\" content=\"Esta receta de crepes fusiona mis recuerdos de infancia de aquellos d\u00edas en que sol\u00edamos disfrutar de la col lombarda asada en diferentes platos, con mi pasi\u00f3n por descubrir nuevas formas de cocinar y saborear alimentos vegetales. 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