Yesterday was my mom and dad’s anniversary, so I made a little bit fancy plate for them
Yes, they were so happy, and so am I
Tofu faux gras;
1 press firm tofu, drain water
2 make faux gras sauceboil 1/2cup water, add 1TBS miso, 1TBS nutritional yeast, and 2TBS red wine
3 soak tofu in faux gras sauce mixture and put it in a fridge for at least half day
4 sprinkle sea salt, black pepper, flour, and grated dried mushroom on tofu
5 heat olive oil and sauté it
Mushroom “liver” pate;
1 sauté mushroom with olive oil, sprinkle sea salt and black pepper, add red wine, and simmer for 5min, and set aside
2 break tempeh, boil them, and set aside
3 put mushrooms and tempeh in a food processor, add capers, sage, rosemary, clove, paprika, soy sauce, liquid smoke, pinch cayenne, blend until looks like pate
Cream of broccoli
1 melt vegan butter in a stock pot, sauté sliced potato first, then add broccoli, sprinkle sea salt and pepper, add water, and veggie stock, nutritional yeast, cover and simmer for 10 minutes
2 pour the soup into blender, blend until smooth
3 back soup in the pot
4 add plant milk
5 adjust seasoning with sea salt and pepper Ice plant salad with balsamic vinegar and olive oil dressing