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.