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McDougall Celebrity Chef
Weekend
June 27-29, 2008
The top vegan chefs all in one stunning
location Santa Rosa, CA |
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Cashew Crème Brûlée
Yield: 6 portions
1 ½ cups Water
1 each Vanilla Bean, open and remove the seeds and
reserve, the pod will be added to the water to extract
more flavor
3/4 cup Cashews, raw
1 tablespoon Agar Agar Flakes
1/4 teaspoon Salt
1 ½ teaspoons Vanilla Extract
½ cup Sugar
6 ounces Silken Tofu
6 teaspoons Sugar for topping
Method:
1. Bring the water and the
vanilla pod to a boil, then strain.
2. Place the cashews in a
blender and drizzle the water over the cashews while the
blender is processing on high. Process the cashews until
when you rub the mixture between your fingers it is
truly smooth.
3. While the blender is
still processing add the agar agar flakes, salt, vanilla
bean seeds, sugar and silken tofu. Process for 2 minutes
longer on high.
4. Transfer the mixture to a
saucepan and heat over low heat, stirring constantly,
until there are not any air bubbles. Approximately 10 to
15 minutes.
5. Do Not Boil
6. Place in 6 each Crème
Brûlée dishes or ramekins and cool to room temperature
and transfer to the refrigerator until thoroughly
chilled.
7. Sprinkle with sugar,
brown the sugar with a blowtorch.
***
Note: These Crème Brûlée are wonderful topped with
sliced bananas and then sprinkled with sugar and
browned. |
Tofu Ceviche
Yield: serves 6
people, 3 tofu scallops each
Ceviche is a Latin American specialty of marinated raw fish in
citrus. The action of the acidity actually cooks the fish.
Traditionally this dish utilizes fresh scallops, I believe that
the tofu actually works better and develops an exciting
characteristic. I served this dish at a guest chef appearance to
people who don’t normally eat tofu and they loved it.
2 pounds Extra Firm Tofu
2 tablespoons Pickled Ginger, minced
1 tablespoon Garlic, minced
1/2 bunch Cilantro, chopped
10 each Limes, juiced
2 each Lemons, juiced
1/4 cup Rice Wine Vinegar
3 tablespoons Organic Sugar
1/2 each Mango, cut brunoise
1/2 each Cucumber, peeled and seeded, cut in quarters
2 each Vine Ripe Tomatoes, cut brunoise
1/2 each Red Onion, cut brunoise
2 each Scallions, cut thin on the bias
1/4 each Pineapple, cut brunoise
1/2 each Jalapeno Pepper, seeded and cut brunoise
Method:
1. Cut the tofu into round shapes to
resemble scallops, place them in a baking dish.
2. Add the mangos, tomatoes,
cucumbers, red onions, scallions, pineapple and jalapenos.
3. In a bowl thoroughly combine the
pickled ginger, garlic, cilantro, limes, lemons, vinegar, salt
and pepper.
4. Pour the lime mixture over the
tofu; be sure to cover the tofu.
5. Allow to marinate for 2 hours.
6. Serve over mixed baby greens.
