Made French style tofu terrine, tomato bisque, and Italian style Cacio e pepe. It’s so much fun to veganise all the dishes!! Vegan cooking is always fun and creative
Tofu terrine
Ingredients: 300g Firm tofu (no need to press and squeeze the water), 1tsp tahini, 1TBS white miso paste, 2tsp canola oil, 1.5tsp agar agar
1 put all the ingredients into a food processor, blend until smooth
2 transfer to sauce pan, simmer to boil, and set aside
3 cut the veggies (whatever you have in your fridge)into small pieces, cook until soft. I used carrots, red and yellow paprika, edamame, and sweet corn
4 combine veggies and tofu, add 1/2cup cashew cream, stir to mix
5 pour in the mold, put in a fridge
Cacio e pepe
I don’t have Pecorino Romano, so I used homemade vegan Parmesan instead.
In a large skillet, heat olive oil, add cooked pasta, 2, or 3 ladles of pasta water, lots of vegan Parmesan, lots of black pepper, stir on high heat to emulsify
*vegan Parmesan
Ingredients: 1/2cup raw cashew, 1TBS nutritional yeast, 1/4tsp sea salt, pinch veggie stock powder Put everything in the food processor, and mix/pulse until powder
Tomato bisque;
1 put cashew (soak in hot water for 10minutes, and rinse) and plant milk, blender until smooth , then add whole tomato, blend again
2 cook on medium to low heat until everything get smooth, add salt, pepper, maple syrup, and pinch cayenne.