{"id":6703,"date":"2021-03-05T15:44:42","date_gmt":"2021-03-05T18:44:42","guid":{"rendered":"https:\/\/holavegan.com\/?p=6703"},"modified":"2026-04-13T06:16:06","modified_gmt":"2026-04-13T09:16:06","slug":"provoleta","status":"publish","type":"post","link":"https:\/\/holavegan.com\/en\/provoleta\/","title":{"rendered":"PROVOLETA"},"content":{"rendered":"
\"\"<\/a><\/figure><\/div>\n\n\n\n

Soy consciente de que muchos de mis posteos comienzan con un “nunca fui fan de tal cosa, peeeeero”. Tal es el caso de estos pickles<\/a> o estos pastelitos<\/a> o estas milanesas de “merluza”<\/a> que directamente odiaba comer cuando no era vegana. Pero ahora me veo tentada a probar lo que antes no me gustaba -en versi\u00f3n 🌱 of course-, porque el veganismo -contrariamente a lo que piensa la mayor\u00eda- te ayuda a ampliar el paladar. <\/p>\n\n\n\n

Bueno, exactamente lo mismo sucedi\u00f3 con la receta que hoy les traigo. Y s\u00ed, yo era del escaso porcentaje de la poblaci\u00f3n argentina que en los asados le dec\u00eda que NO a la provoleta. Intent\u00e9 que me gustara en repetidas ocasiones, pero no hab\u00eda caso: la encontraba grasosa, chiclosa y horrorosa.<\/p>\n\n\n\n

\"\"<\/a><\/figure><\/div>\n\n\n\n

El tema es que mi se\u00f1oro es muuuy fan\u00e1tico de la provoleta especista y cada vez que prende el fuego, se manda una, por lo que me tent\u00f3 la idea de veganizarla. A la provoleta claro, no a \u00e9l, esa batalla jam\u00e1s fue, ni ser\u00e1 m\u00eda y creo que da para otro posteo el tema de las relaciones entre veganes y no veganes.<\/p>\n\n\n\n

LA RECETA<\/h5>\n\n\n\n

En fin, me estoy yendo por la tangente, as\u00ed que vuelvo a la receta. Esta provoleta est\u00e1 hecha a base de leche de coco. Yo la hice casera y concentrada -tal como explicamos ac\u00e1<\/a>– pero pueden usar comprada -en ese caso aconsejar\u00eda no agregar las cucharadas de aceite de coco-. Como espesantes lleva f\u00e9cula de mandioca, agar-agar y goma xantana, tambi\u00e9n pueden usar carragenato en lugar del agar y la goma. Despu\u00e9s lleva varios ingredientes y aderezos que aconsejo no omitir ni reemplazar para dar con el sabor provoletil peeeeero, la cocina es un lugar creativo, as\u00ed que jueguen nom\u00e1s que algo bueno saldr\u00e1.<\/p>\n\n\n\n

Por \u00faltimo, la provoletera es una pieza CLAVE. Si no tienen, pueden usar esos moldecitos de aluminio descartables o envolverla con papel aluminio, pero sin eso corremos el riesgo de que se nos haga una sopa de queso! Yo us\u00e9 esta de Aj\u00ed <\/a>que es lo m\u00e1s.<\/p>\n\n\n\n

\"\"<\/a><\/figure><\/div>\n\n\n
<\/div>
\n
\n
\n \n <\/div>\n \n
\n <\/g><\/svg><\/span> <\/a>\n \n <\/div>\n <\/div>\n \n
\n \n

Provoleta<\/h2>\n \n <\/div>\n \n
\n
Servings <\/span>1<\/span> unidad<\/span><\/span><\/div>\n \n <\/div>\n \n
\n \n

Ingredients<\/h3>
  • 1<\/span> cup of<\/span> coco rallado <\/span> sin az\u00facar<\/span><\/li>
  • 2<\/span> tazas de<\/span> agua<\/span><\/li>
  • \u00bc<\/span> cup of<\/span> k\u00e9fir<\/span> de agua<\/span><\/li>
  • 4<\/span> tablespoons of<\/span> aceite de coco<\/span><\/li>
  • 4<\/span> tablespoons of<\/span> f\u00e9cula de mandioca<\/span><\/li>
  • 1<\/span> cucharada de<\/span> agar-agar<\/span><\/li>
  • \u00bc<\/span> cucharadita de<\/span> goma xantana<\/span><\/li>
  • 2<\/span> tablespoons of<\/span> levadura nutricional<\/span><\/li>
  • 1<\/span> cucharadita de<\/span> sea salt<\/span><\/li>
  • \u00bd<\/span> cucharadita de<\/span> mostaza<\/span><\/li>
  • \u00bd<\/span> cucharadita de<\/span> vinagre de sidra de manzana<\/span><\/li>
  • \u00bd<\/span> cucharadita de<\/span> miso blanco<\/span><\/li>
  • \u00bc<\/span> cucharadita de<\/span> ajo en polvo<\/span><\/li>
  • \u00bc<\/span> cucharadita de<\/span> pimienta en polvo<\/span><\/li><\/ul><\/div>

    Adem\u00e1s:<\/h4>
    • Aceite de oliva <\/span><\/li>
    • C\u00farcuma y piment\u00f3n en polvo<\/span><\/li>
    • Aj\u00ed molido y or\u00e9gano<\/span><\/li><\/ul><\/div><\/div>\n <\/div>\n \n
      \n

      Instructions<\/h3>
      • Dejar en remojo el coco con la mitad del agua por media hora.<\/span><\/div><\/li>
      • Colocar en la licuadora y licuar por 1 minuto. Agregar el resto del agua y licuar por otro minuto.<\/span><\/div><\/li>
      • Filtrar con bolsa de tela y colocar en una cacerolita. Reservar.<\/span><\/div><\/li>
      • Por otro lado, mezclar una cucharada de aceite de oliva con una pizca de c\u00farcuma y piment\u00f3n y aceitar un molde -compotera, taza o envase pl\u00e1stico- con la mezcla, para darle el detalle de que la provoleta siempre es m\u00e1s oscura en el exterior.<\/span><\/div><\/li>
      • Agregar a la cacerolita con leche de coco, el k\u00e9fir, el aceite, la f\u00e9cula, el agar-agar y la goma xantana. Batir en\u00e9rgicamente con batidor manual hasta integrar. Sumar el resto de los condimentos y volver a integrar.<\/span><\/div><\/li>
      • Llevar a fuego m\u00e1ximo, mezclando con cuchara de madera. Una vez que la mezcla hierva, bajar el fuego y cocinar durante 6 a 10 minutos aproximadamente.<\/span><\/div><\/li>
      • Volcar la preparaci\u00f3n en la compotera o recipiente aceitado y dejar enfriar unos 10 minutos a temperatura ambiente. Tapar con film y llevar a la heladera. Refrigerar durante al menos 3 horas.<\/span><\/div><\/li>
      • Calentar la provoletera con un chorrito de aceite de oliva. Desmoldar la provoleta en la sart\u00e9n y decorar con aj\u00ed molido y or\u00e9gano. Rociar nuevamente con oliva y calentar hasta que funda -puede colocarse una tapa para acelerar la cocci\u00f3n-.<\/span><\/div><\/li>
      • Disfrutar!<\/span><\/div><\/li><\/ul><\/div><\/div>\n
        <\/div>\n <\/div>\n \n

        Notes<\/h3>
        Puede conservarse refrigerada durante 5 d\u00edas aproximadamente.\u00a0<\/span><\/div><\/div>\n \n
        \n \n \n \n
        <\/g><\/svg><\/span> Plato: <\/span>The world without dairy<\/span><\/div><\/div>\n <\/div>\n \n \n<\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"

        Soy consciente de que muchos de mis posteos comienzan con un “nunca fui fan de tal cosa, peeeeero”. Tal es el caso de estos pickles o estos pastelitos o estas milanesas de “merluza” que directamente odiaba comer cuando no era vegana. Pero ahora me veo tentada a probar lo que antes no me gustaba -en …<\/p>","protected":false},"author":5,"featured_media":14649,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","loftocean_post_primary_category":0,"loftocean_post_format_gallery":"","loftocean_post_format_gallery_ids":"","loftocean_post_format_gallery_urls":"","loftocean_post_format_video_id":0,"loftocean_post_format_video_url":"","loftocean_post_format_video_type":"","loftocean_post_format_video":"","loftocean_post_format_audio_type":"","loftocean_post_format_audio_url":"","loftocean_post_format_audio_id":0,"loftocean_post_format_audio":"","loftocean-featured-post":"","loftocean-like-count":0,"loftocean-view-count":2191,"tinysalt_single_post_intro_label":"","tinysalt_single_post_intro_description":"","tinysalt_hide_post_featured_image":"","tinysalt_post_featured_media_position":"","tinysalt_single_site_header_source":"","tinysalt_single_custom_site_header":"0","tinysalt_single_custom_sticky_site_header":"0","tinysalt_single_custom_sticky_site_header_style":"sticky-scroll-up","tinysalt_single_site_footer_source":"","tinysalt_single_custom_site_footer":"0","footnotes":""},"categories":[5408,5413,315],"tags":[2104,2105,2106,2163],"class_list":["post-6703","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-el-mundo-sin-lacteos","category-quesos","category-recetas","tag-provoleta","tag-provoleta-vegana","tag-provolone","tag-queso-provolone"],"yoast_head":"\nPROVOLETA - Hola Vegan<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"PROVOLETA - Hola Vegan\" \/>\n<meta property=\"og:description\" content=\"Soy consciente de que muchos de mis posteos comienzan con un “nunca fui fan de tal cosa, peeeeero”. Tal es el caso de estos pickles o estos pastelitos o estas milanesas de “merluza” que directamente odiaba comer cuando no era vegana. 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