Ingredients: 2 tablespoons avocado oil 1/4 white onion 3 cloves of garlic 1 cup Barilla orzo 1 cup water 1-1 1/4 cup of milk (best when foam-able) 100 g fresh spinach juice of half a lemon 1 teaspoon salt fresh parsley lemon wedges
Tofish: 2 blocks tofu 1 tablespoons miso paste 1 nori sheet, torn up or blended 1 tsp mushroom powder 1 tablespoons coconut aminos/soy sauce 1 tablespoons spices of choice ) water
The method: 1. Prepare the tofish by cutting the tofu down diagonally, leaving around 1cm at the bottom to keep it together. Combine all the ingredients and marinade the tofu for a few hours, or overnight. 2. Heat up the oil in a large pan. Finely chop the onion, mince the garlic and add to the pan. Cook until golden, then add orzo, water and milk. Bring to simmer and allow to cook until it becomes creamy. If you think orzo gets too dry, add the additional 1/4 cup of milk. 3. In the meantime cook the tofu in a different pan on both sides just until it starts to turn golden, 2-3 minutes each side. 4. Divide the orzo into two portions and serve with tofish garnished with some fresh parsley and a splash of lemon juice on top!4w
Put the tofu, ground star anise, vanilla seeds, treacle and agave syrup into a large bowl and blend with a hand blender until silky smooth.
Melt the chocolate in a heatproof glass bowl sat over a saucepan of simmering water, being careful not to let the bowl touch the water. Fold into the tofu. Spoon the mixture between 4 glasses and refrigerate until set.
To make the honeycomb, line a baking tray with baking paper. Put the sugar, glucose and golden syrup into a deep saucepan and heat until it reaches 145C. (This should take about 5 minutes). Quickly whisk in the bicarbonate of soda. Be careful as the mixture will bubble up very suddenly. Quickly pour onto the lined baking tray. Set aside to cool and harden.
To make the apricots, heat the oil in a frying pan. Add the apricots and star anise and cook until the apricots start to caramelise. Sprinkle over a pinch of sugar and leave to cool.
To serve, sprinkle the toasted almonds on top of the mousse and serve with the apricots and peices of honeycomb.
Put the tofu, ground star anise, vanilla seeds, treacle and agave syrup into a large bowl and blend with a hand blender until silky smooth.
Melt the chocolate in a heatproof glass bowl sat over a saucepan of simmering water, being careful not to let the bowl touch the water. Fold into the tofu. Spoon the mixture between 4 glasses and refrigerate until set.
To make the honeycomb, line a baking tray with baking paper. Put the sugar, glucose and golden syrup into a deep saucepan and heat until it reaches 145C. (This should take about 5 minutes). Quickly whisk in the bicarbonate of soda. Be careful as the mixture will bubble up very suddenly. Quickly pour onto the lined baking tray. Set aside to cool and harden.
To make the apricots, heat the oil in a frying pan. Add the apricots and star anise and cook until the apricots start to caramelise. Sprinkle over a pinch of sugar and leave to cool.
To serve, sprinkle the toasted almonds on top of the mousse and serve with the apricots and peices of honeycomb.
Foodaware 