Recipes From the Desk of Mary McDougall
Cashew Crème Brûlée
Tofu Ceviche

McDougall Celebrity Chef Weekend
June 27-29, 2008

The top vegan chefs all in one stunning location Santa Rosa, CA

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


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


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.

Cashew Crème Brûlée

Tofu Ceviche




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©2008 John McDougall
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