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      "body": "Zawsze staram się uwzględnić w menu restauracyjnym przynajmniej kilka pozycji wegaterianskich ale też wegańskich.\nNie tylko dlatego, że takie są wymagania klientów, bo coraz więcej ludzi odchodzi od jedzenia produktów zwierzęcych.\nAle też dlatego, że mięsożercom dobrze zrobi czasem zrobić sobie dzień wegański.\nOdciążyć i oczyścić trochę organizm.\nZauważyłem, że nawet redukując ilość jedzonego mięsa i przetworów nabiałowych, można zauważyć poprawę samopoczucia i sylwetki. \nJako kucharzowi jest mi pewnie trochę łatwiej, ale przyklad zupki poniżej pokazuję, że można zrobić coś smacznego wege i w banalny sposób.\n\nPrzepis na 10 porcji (ok. 3l.) :\n\nZiemniak - 1kg\nPor-0.5kg\nPietruszka korzeń - 0.15kg\nSeler korzeń - 0.15 kg\nCebula - 0.15\nCzosnek-3 ząbki \nPietruszka nać-pęczek\nOliwa z oliwek - 0.1 l\nDo smaku:\nSól, pieprz, szczypta gałki muszkatolowej, \nsok z polowy cytryny, dwie łyżki syropu klonowego. \n\n Sposób przygotowania :\n\n Obieramy warzywa, kroimy w grubą kostkę i przekladamy na blachę do pieczenia. \nPolewamy paroma łyżkami oliwy i wkładamy blachę do nagrzanego do 180-200 stopni C. \nPieczemy, aż warzywa sie zarumienią. \nWyciągamy warzywa z pieca, przekladamy do garnka i zalewamy około litra zimnej wody (tyle, żeby pokryło warzywa). \nGotujemy około 30 minut. \nBlendujemy na krem, doprawiamy. \nZupa w bazowej wersji jest gotowa, jeśli chcemy dołożyć pare dodatków to polecam chipsy ziemniaczane. \nZiemniaki kroimy na cienkie plasterki i smażymy w rozgrzanym oleju, odsączamy tłuszcz na ręczniku papierowym. \nDo oliwy pietruszkowej potrzebujemy posiekaną natkę, która blendujemy z oliwa i podgrzewamy krótko do 60 stopni C, cedzimy przez sitko. \nOliwą skrapiamy zupę, możemy posypać jeszcze np. sprażonymi na suchej patelni orzechami włoskimi i chipsami ziemniaczanymi\n\nSmacznego! \n\n\n![IMG_20191003_133755.jpg](https://cdn.steemitimages.com/DQmZhzAf2Nbaxvi1ogU9WckHX4ZBYYtMeUhThx9Dk3CdkgM/IMG_20191003_133755.jpg)",
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