I just bought this book and the first recipe was a HIT! (well, my kids will take some convincing but hubby LOVED it!) Alicia mentioned this author on TKL site - it featured the Gardein "chicken" product - I was blown away by that product so I decided to look at Ronnen's book.
I made" Peppercorn-encrusted portobello fillets with yellow tomato bearnaise and mashed potatoes". The potatoes contain "cashew-cheese" - OH MY GOOD-NESS! I had never heard of cashew-cheese. I am noticing alot of "gourmet" type meals that include this wonderful ingredient. Hubby wants the bearnaise sauce on pasta!
This was definately a "company" meal. If you don't have this book and you like to dabble in "gourmet" when you have the time - get this book. My vegan book collection is growing by leaps and bounds these days.
I have tried several recipes from the Tal Ronnen cookbook - including the two you mentioned above. I love them all! And, I'm so glad I have found Gardein! I don't know if you have checked out www.half.com, but you can get great discounted cookbooks on here. I get almost all of my media from this website! A
Tal's cookbook is AMAZING!! I have been cooking out it ever since Easter, can't get enough. I have been blogging what I have made out of his book and a few of my own things. Some of them I had to improvise b/c I didn't have the right tools. Like the Tempura Beet Rollatini. I didn't have a mandolin slicer so I just made them into little ravioli's. It was my husbands favorite! Check it out www.sparrowsandoranges.blogspot.com. Happy cooking!!
Anyone care to share his recipe for I think it was called tempura beet ravioli??? I checked out the book at a book store the other day but it was $25!!! A bit too expensive for a college student budget, although I am going to hopefully save up and get it soon. Thanks!!!
8 oz. firm tofu, pressed well in a towel to remove most of the moisture
1 1/2 tsp. nutritional yest flakes
1/2 tsp. dried granulated onion
juice of 1/2 lemon
1/2 cup thick Cashew cream
1 1/2 tsp. white miso paste
sea salt and freshly ground pepper
1 cup vegan tempura batter mix
1 tbsp. fresh minced chives
2 cups balsamic vinegar
1/4 cup sugar
1) Place the beet in a small pot and cover with water, add the white vinegar. Boil and cook until fork tender, about 40 minutes. Place the tofu, yeast, onion, lemon juice, cashew cream, miso, 1/2 tsp. salt, and 1/8 tsp. pepper in food processor and make a 'ricotta' cheese.
2) prepare the tempura batter according to package, add the chives, 1 tsp. salt, 1/4 tsp. pepper.
3) cool the beet under cold water, peel off the skin, slice the beet paper thin with a mandoline. Dry with paper towels and seaon on both sides with s+p. Spread a small about of 'ricotta' on one end of each beet slice and roll up, use a dab of 'ricotta' to glue shut if needed.
4) Heat 2 inches of oil to 375* in a large heavy pot. Dip each roll in tempura batter and then gently place into the oil. Fry a few at a time until brown and crispy. Let drip on paper towels and keep warm in the oven until serving. Serve drizzled the the Gastrique sauce.
5) In a small saucepan, over med-high heat, stir together the sugar and balsalmic vinegar. cook until syrupy and reduced by two thirds.
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