Yesterday was so much cooler than the past few days, so I made a turnip cream stew to make my heat warm ️️️
The sides are fam’s fav tofu nuggets
Turnip cream stew
1 in a soup pot, boil 3cups water, add turnips (cut into wedges), bay leaves, shimeji mushroom, cook until the turnips are soft
2 meanwhile, make cashew cream;boil water, turn off heat, add 1/2cup raw cashew, leave it for 10min, drain water, transfer to a blender, add 1cup plant milk, blend until smooth, and set aside
3 add 1TBS miso paste to soup, 1TBP nutritional yeast, 1tsp sea salt, 1/2tsp white pepper
4 pour cashew cream, and sprinkle black pepper, paprika powder, and parsley * add 1/2 -1cup plant milk if the stew is too thick
Tofu nuggets
1 break atsuage tofu with hands
2 make batter (mixture of flour, plant milk)
3 make nuggets seasoning, (Potato starch, nutritional yeast, salt, crushed corn flakes, black pepper, paprika powder, and pinch cayenne)
4 dip atsuage tofu in the batter, coat with seasoning mix and pan fry or grill