I have done all my things, especially the appetizer I made, which took me about an hour and a half. Now I'm ready for the evening and still have some time left till my sister will pick me up.
For the appetizer I made some small - well the ended up not so small as I thought - "panzanella" sticks with a paste from tomato (spiced) and then a tomato a cucumber and in between some meat or fish, and the finish a basil leave. I did not made them vegan cause I'm the only vegan person and I knew they probably would have problem having no meat or fish. For myself I made some without meat or fish and some cucumber sticks with a vegan spread to dip with.
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"Panzanella" with vegan meat
serves about 10 persons
per person: 4 "sticks"
preperation time: 1 hour and a half
Ingredients:
- weat round toast bread (about 40 rounds)
- 4 tomatoes
- 1 big cucumber
- one pack dryed tomato or tomatoe in oil
- oil
- 3 garlic gloves, chopped or pressed trough
- 2 tsp. grounded black pepper
- salt to taste
- 1 tbsp. balsamico vinaigrette
- 1 pack basil leaves, washed and dryed
Preperation:
Made the day before:
Unpack the dryed tomatoe and soak them in oil together with the pressed trough garlic gloves and 2 tsp. grounded black pepper, stirr well and mix it well trough with the "mixer" (sorry don't know the word exactly in english) until you get a Paste. (like a sauce). Taste it will salt and pepper, maybe more garlic till the paste is spicy. Let stand in the fridge over night to get a good flavor.
(Do the same with the tomatoes in oil but without extra oil. )
On the day for using:
Chopp the tomatoes and cucumber in about 5 mm thick rounds and soak them with the balsamico vinaigrette and taste with pepper and salt.
Take the toast rounds
spread on some butter and then the tomatoe paste.
Then one tomatoe, some vegan ham, then a cucumber, some paste and finish with a basil leave.
Put in a teeth stick or another stick to hold them together and place it on big plate.
Ready!
It's a very simple and easy appetizer.
Enjoy
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Simple Salt and Pepper Tofu Triangles
Simple Salt and Pepper Tofu Triangles
vegan, makes 10-14 triangles depending on size
14 ounce firm tofu, sliced into triangles as shown
1/4 cup safflower oil
fine black pepper to taste (enough to coat)
1-2 tsp agave syrup
1/2-3/4 tsp salt
“cheezy” option: sprinkle with nutritional yeast fresh off the saute pan — or during last minute of cooking.
To Make:
1. Drain tofu. Remove from pack. Squeeze dry with a paper towel. Remove as much water as you can without breaking the tofu. Slice into triangles.
2. Heat a saute pan on high with the 1/4 cup safflower oil heating. Wait until oil is hot and carefully drop tofu. Be careful as oil may slightly splatter. Try to evenly space tofu in pan.
3. Do not disturb the tofu for the first few minutes — simply let it cook, heat and toast that first edge. During this time you can add a very thick layer of fine black pepper to the uncooked side of the tofu. the pepper should cling to the raw, still damp surface. Also add an even amount of salt to the tofu. You can add more salt later so don’t over-do it. A light sprinkle will do. Drizzle in the agave or maple – this adds a slight nice sweetness to compliment the saltiness. When the edges start to appear browned you can flip the tofu.
4. Allow this second side to cook for a few more minutes.. You want all sides to be toasty brown and crisp. You can start flipping more casually as needed now until you like the browning on each edge of the triangles.
5. Remove from heat and cool on a paper towel to absorb excess oil. You can add some nutritional yeast for an added “cheezy” flavor and texture.
6. Serve hot, warm or even chilled!
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