In about one hour my sister is going to pick me up and back to her home. Today's my father's birthday and we will all be over at my sister house for the evening.
I made the appetizers and two salads. My sister's making a salad and the meat part and dessert. I'm not going to eat the chicken and dessert, cause she all made it non-vegan (I'm the only vegan person in my family) and therefore I'm going to bring my own vegan meat. The dessert I will leaf out, no matter it's my father's day and not mine.
Tri-Color Slaw with Lime Dressing
Serves 8 at least
1/2 head green cabbage, cored
1/2 head red cabbage, cored
1 pound carrots, peeled and shredded
1 large bunch cilantro, leaves roughly chopped
3 limes, juiced (about 1/3 cup)
2/3 cup neutral oil, such as peanut or safflower
1 to 2 teaspoon sugar
Kosher salt and freshly ground pepper
Shred the cabbage finely (using a food processor or a good knife). In a very large bowl, toss together the shredded cabbage with the shredded carrots and chopped cilantro.
Whisk the lime juice and oil together in a bowl or measuring cup, and whisk in the sugar. Toss with the slaw, and season generously with salt and pepper (it may need more than you think it will at first, and this salad definitely needs its salt!).
Best served within a day or two.
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Cajun Tofu over Celery Root Puree
Cajun Tofu
Ingredients:
2 x 400g packages firm or extra-firm
tofu
4 Tablespoons canola oil
2 Tablespoons smoked paprika
1 Tablespoon nutritional
yeast
1 teaspoon salt
1 teaspoon sage
1 teaspoon thyme
1 teaspoon garlic
½ teaspoon cayenne
½ teaspoon fresh ground pepper
olive oil, for drizzling
Direction:
1. Press the Tofu for about 30
minutes. Slice each slab into 6 slices, so that you have 6 small, thick slices
of tofu from each tofu slab.
2. Combine the oil, paprika, nutritional yeast. salt, sage,
thyme, garlic, cayenne and pepper in a 23x33-cm) baking pan. Using a
whisk, mix the marinade really well. Place each tofu piece into the pan and coat
both sides of the tofu, using your fingers to help the marinade adhere, if need
be. Arrange the pieces so they rest in the pan evenly. Allow the tofu to sit in
the marinade for 30 minutes.
3. Heat a grill pan on high heat or a saute pan on medium heat.
If using a saute pan, you may need to add a little oil to the pan before cooking
the tofu. Cook each tofu piece for 4 minutes on each side or until heated
through.
Serve with Celery
Root Puree. Drizzle each serving with a teaspoon
of olive oil.
Celery Root Puree:
Ingredients:
3 pounds (1350g) celery root, peeled and chopped
240 ml vegan milk
water, as needed
salt
vegan milk, as needed
fresh ground black pepper, as needed
olive oil, as needed
1. Combine the celery root and
240 ml of vegan milk in a large pot.
Add enough water to cover the pieces of the
celery roots. Add about a teaspoon of salt
to the pot. Stir and simmer until the celery root is tender, about
thirty minutes.
2. When the celery root is tender, transfer the pieces, using a
slotted spoon, to a blender or food processor. Add about 120 ml of
the cooking liquid to the machine and process
for a minutes. If you need to, add more, about another 120 ml of
cooking liquid to the machine to get a smooth
puree. If your puree is not smooth, you may need to add another 120 ml
of cooking liquid or vegan milk, if you don’t
have any more cooking liquid, to process the puree.
3. Press the puree through a fine mesh sieve or colander to
remove the tough fibers and any peel that was still left in the celery
root.
4. Adjust the seasoning by adding fresh
ground pepper and more salt as
needed. Add up to 60 ml of olive oil
to the puree to achieve a silky, smooth, rich puree.
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