The Star

2 comments

I tried out a recipe that I wanted to share with you. A pie with a fresh and delicate flavor, perfect, I would say for a high temperatures of these days. To be eaten lukewarm with a fresh salad. I hope you’ll like it, we have polished it off last evening, one in two !!!!!

Ingredients:
1 bunch of asparagus
3 of carrots
1 block of tofu
vegan puff pastry
4 tablespoons of cooking soy cream
2 teaspoons of cornstarch
salt to taste
1 pinch of cardamom
1 good pinch of garam masala
ginger as much as you like
poppy seeds

Method:
Steamcook asparagus and carrots, in two different times. Blanch the tofu for a few minutes to make it softer. Let everything cool. Divide the tofu in two parts; add asparagus, garam masala, two spoons of soy cream, a little salt and a teaspoon of cornstarch in one of the two parts. Combine the remaining tofu, carrots, cardamom, ginger, two tablespoons soy cream, cornstarch and salt. Beat the two mixtures in the mixer, separately. Get a mold, I had this star-shaped one, stick the dough well to the edges, fill it, spacing the two mixtures, so that the colors can be distinguished. Sprinkle with poppy seeds, bake at 200C for 20 minutes. Decorate to taste and eat with joy.

Chef: Rossella from VeganBlog

  1. ascanio 11 April 2011 at 13:54

    I love it! So yummy and colourful!


  2. monsoon 13 April 2011 at 05:45

    This is a ver nice idea! Vegan puff pastry’s not that easy to find unfortunately



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