Wanted to have a little bit fancy last night.
So I made Spinach Artichoke Dip, Tofu “faux gras”, and carrot ginger soup.
Everything tasted so great with wine ️
Spinach Artichoke Dip:
1 preheat the oven to 425F
2 boil water, turn off heat, add 1cup raw cashew, leave it for 10 minutes
3 drain water, blend with 1.5cup plant milk, 1TBP nutritional yeast, 1TBS lemon juice, 1TBP veggie stock, 1tsp salt, blend until smooth
4 add 2cups spinach, 2cups artichoke (rinsed), 1TBS olive oil, sprinkle black pepper, and blend with pulse
5 transfer to an oven safe dish, place 1TBS vegan butter on top , sprinkle vegan Parmesan
6 bake for 20 minutes
Enjoy creamy tasty dip
Tofu faux gras:
1 press firm tofu, drain water
2 make faux gras sauceheat 3/4cup water, add 1TBS miso paste, 1TBP nutritional yeast, and 2TBS red wine, heat to boil
3 coat tofu with faux gras sauce and wrap with cheese cloth and put it in a container, and let it sit for half day to overnight in a fridge
4 wipe the faux sauce, sprinkle salt, pepper, flour, and mushroom powder(grated dried mushroom)
5 heat olive oil and vegan butter and sauté it
Serve with Dijon mustard, and enjoy the cruelty free faux gras