Plant-based how-to : Tofunaise

It’s fresh, tart and silky.
Here is a light plant-based sauce, resembling mayonnaise.

Silky tofu, that you buy or make yourself.
It’s the base.

Sudachi citrus as a flavor.

Recipe :

A :
1/2 cup silky tofu
B :
1/4 ts hot mustard
1/8 ts turmeric for color (optional)
juice of a sudachi lime (or 1/3 lime, or other citrus)
salt, pepper to taste

Poach the tofu in hot water 2 minutes or cook in microwave, let water out. When it’s cooled, add in a blender with other ingredients listed as B.
Keep refrigerated up to a week. If the texture has changed, you just need to stir it with a spoon a little before using.

Rem : you can replace up to 2/3 of the tofu by more olive oil to get a fatter mayo closer to the classic version. That depends on your goal, it will still be vegan. I do it mostly to get a lighter sauce so I have oil just enough for flavoring.

Grilled cauliflower

Simple and delicious grilled veggie meal with a fresh fougasse bread.

Sliced Spring cauliflower and onion, painted with olive oil. Salt, pepper.

Roasted 15 minutes under the grill.

Sprinkle paprika on top. Serve with edamame for more proteins …

…and baby leaf salad.

The dressing is leftover of Korean pancake dipping sauce (soy sauce, black rice vinegar, chili peppers, onion…).
The bread is in another post.

Salade de crudités updated : veggie nori-maki

Once upon a time, we’d serve the crudités on a large plate, even with the sauce mixed in with each type of vegetable. For guests, Granny would display them on huge (imitation) silver trays.

That looked like that.
Grated carrot, sliced Japanese turnip, sliced new onion, greens, edamame (they have to be boiled).

Then this became popular to make sushi… So why not rolling in the veggies ?

(Do you notice something weird on the photo ? You should… I had a problem after the shooting session. LOL)

And serving the dressing (soy sauce, black rice vinegar and chili pepper) as a dip.

White chocolate apple cinnamon cake

It’s not a mistake. I’ve used white chocolate not black. Well, it has melted in. The cake seem very sweet and decadent and that’s just an impression.

The main ingredient is okara, the grounds obtained when I made the black tofu. The black bean skin has turned golden brown when it was baked.

Apple, cinnamon and chips of white couverture chocolate.

Recipe :
A Mix in the blender :
1 cup of black bean okara + 1/2 cup water (cooked 1 minute in the microwave)
1/2 apple cut in small bits
2 tbs of potato starch
1 to 3 tbs honey (to taste)
1/2 ts baking powder

B Add :
2/3 diced apple
a handful of white chocolate bits or chips
1/2 tbs of cinnamon

Bake slowly.

After baking 1 hour, the top is very dry.

But under, it’s very gooey.

Crispy mochizza inflated in 10 minutes

Yeah, a mochi pizza ! La mochizza ! You may wonder if I have turned into a wholesaler of mochi. Not really, but I surely have a big stock to of the white goodies… And well that’s really good.

A pizza whose crust is like that ! Crispy like a cracker and soft like a chewing gum, with a delicate flavor of grilled rice.
And that takes only 10 minutes to be into your mouth…

The recipe is simply to slice some block of mochi, put on some oiled pie tray, garnish like a pizza and bake 10 minutes under the broiler/grill at full heat. Take into account that the mochi doubles of volume when it cooks, so slice it thin.

The small cubes are also mochi, added after 5 minutes so they just become soft like melted cheese, not hardened yet.

This vegan version is made with lots of onions, a little green sweet chili, garlic, tomato paste, black pepper and later flavored with argan oil poured on top after baking.

Here is one with veggies (carrot, red sweet chili, tomato paste, onion, a little garlic) and shrimps. Olive oil, dry hot chili and kezuribushi (fish flakes) as flavoring.

That’s how the bake “dough” is. You have to eat it directly from the tray. And eat quickly because it’s so goood, and it has to be eaten hot. Later it deflates. Oh enough photos, anyway it’s night. Make yours someday.