This is my first vegan menu on this blog. Hopefully it won’t be my last. We do have family and friends who are vegetarians and/or vegan so to have them enjoy a meal at our home…..we went Vegan. My husband Jon had a challenge at work to make a meal that was Vegan and inexpensive. This is what he came up with and he won the challenge. So, here goes..
Homemade Pasta Recipe (Vegan)
https://biancazapatka.com/en/homemade-vegan-pasta/
Vegan Truffle Pasta
Ingredients:
1 lb. Fresh Vegan Pasta
1 TBSP Truffle Oil
1 cup Mixed Wild Mushrooms, sliced
356 ml Vegan cream or cashew cream
50 g Fresh black truffles (hard to find and expensive but using the truffle oil does the trick)
Salt and Pepper to taste
Method:
Cook the pasta until al dente, drain immediately and rinse with ice water to stop the pasta from cooking further.
In a pan, gently heat the truffle oil.
Saute the mushrooms and then ad the vegan cream.
Once all incorporated, toss the pasta in the sauce.
Salt and Pepper to taste.
Cauliflower Steak with Herb Salsa Verde
Ingredients:
For the Cauliflower Steak:
1 large head of cauliflower
Olive Oil
Salt and pepper to taste
For the Salsa Verde:
1 1/2 cups Fresh Parsley
1/2 cup Basil & Mint
1 TBSP Lemon Zest
1/2 cup Olive oil
1 Garlic clove, minced
Salt and Pepper to taste
Method
Slice the cauliflower into thick steaks and roast with olive oil, sat & pepper and 200 C (390 F) until golden.
Blend all Salsa Verde ingredients until smooth.
Plate the cauliflower steaks and drizzle generously with Salsa Verde.
Chocolate Souffle
5 Egg Yolks
1/4 cup whole milk
1/2 cup Caster sugar
3/4 cup All Purpose flour
12 Egg whites
1 cup Caster sugar
0.7 oz. Butter
3 oz. Cocoa Powder
14 oz. Pastry Cream
A dusting of icing sugar and cocoa powder
Method:
Bring the whole milk to a boil in a pan.
Mix the egg yolks, caster sugar, and the flour in a separate pan, then pour the boiling milk into the mixture and place it over low heat.
Whisk the egg whites until they form stiff peaks. At the last moment, add caster sugar to strengthen the egg whites.
Carefully incorporate the cocoa powder and egg white mixture into the pastry cream.
Assemble: Butter and sugar two souffle molds. Pour the mixture into the molds and bake for 13 minutes at 200c (390 F). Sprinkle with icing sugar and cocoa powder as soon as you remove them from the oven.
