Europe 1 12:58 p.m., October 23, 2021

Every Saturday at the Table des bons vivants, Laurent Mariotte, his columnists and his guests give us their best recipes.

It is a vegan dish of the day that was served to Fabrice Eboué.

But too complicated.

Here is a different recipe, but easier to make

Ingredients

Vegetable cream with

pesto:

for 4 people 

100 ml Parsley

1 half bunch of scallion 

100 gr of fermented lacto tofu 

200 gr of soy yogurt

1 tablespoon of olive oil

30 gr lemon juice

1 teaspoon of salt (adjust to taste)

necessary equipment:

- Blender

Homemade basil and cashew pesto:

1 bunch of basil

200 gr of lemon juice

150 gr olive oil

3 teaspoons of salt

2 small cloves of garlic

120 gr of cashew nuts

necessary equipment:

- Blender, Robot Coupe or Pillon.

Recipe:

For the Tofu Cream

Mix the soy yogurt with the lemon juice and salt.

Reserve half 

Add the lacto-fermented tofu, oil and fresh herbs (parsley and green onions)

Mix until a smooth cream is obtained

Add the portion previously set aside and mix until combined. 

Chill for 1 hour.

For the Pesto

Put all the ingredients, except the nuts, in the device of your choice. 

Mix until obtaining a smooth paste. 

Add the cashews and mix lightly (personally we prefer to keep a slightly grainy texture). 

To serve, put a large spoonful of tofu cream on a small plate and complete with a small spoonful of pesto and a little olive oil.

To be enjoyed as an aperitif or as a starter with a good bread with or without gluten.

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