Carpaccio Oyster mushroom scallops
1 slice the mushroom stems crosswise
2 boil in sea water (1/2 water, 1/2tsp kelp powder, sea salt)
3 cool it down, drizzle olive oil, sprinkle lemon pepper
ratatouille
1 heat olive oil, sauté ginger, eggplant, yellow and orange paprika, artichoke, broccoli stem (I didn’t have zucchini, so….)
2 pour a tomato can, add bay leaf, sea salt, white pepper, and cane sugar
3 cover a pan , and simmer for 10min
4 open the lid, adjust seasoning, simmer until slightly reduced frico
Cheesy potato
1 dice 3 medium size potato into small cubes
2 cook potato with half cup of water until soft
3 add vegan cheese, vegan Parmesan, and mix gently,
4 sprinkle black pepper caprese
Tofu mozzarella and grape tomato salad
1 press firm tofu and drain water
2 coat tofu with miso, and put in a fridge for half day
3 remove miso
4 cut into cubes
5 add tomato, pour olive oil and black pepper, and marinate
pumpkin cream soup
1 cut pumpkin into bite size, do not peel off the skin, pumpkin skin has high in β-carotene, vitamin A, E, K, and C!!
2 cook pumpkin until soft
3 blend with plant milk until smooth
4 back in a pot, add more plant milk
5 add veggie stock, sea salt, and white pepper
Had a delicious and such fun time with wine