Ingredients: Extra-firm tofu, Lemon juice, Black pepper, Kosher salt, Extra virgin olive oil · 30 min cook time · 985kcal · ₩55,200
Ingredients
1block Extra-firm tofu, 1lemon Lemon juice, 1pinch Black pepper, 1pinch Kosher salt, 1tbsp Extra virgin olive oil, 1clove Garlic, 0.25cup Nutritional yeast, 1tsp White miso, 1bag Shelled peas, 1bunch Scallions, 1bunch Mint leaves, 1bunch Cilantro leaves, 1lime Lime zest, 1pinch Flaky sea salt, 1lime Lime juice, 1tsp Toasted sesame oil, 1pinch Salt, 0.5cup Toasted walnuts, 1can White beans, 1tbsp Capers, 0.25cup Green olives, 200g Pasta, 1bunch Asparagus, 2medium Shallots, 0.5tsp Red pepper flakes, 0.25cup Basil, 4medium Beets, 1bulb Fennel, 0.5cup Raw walnuts, 0.5cup Panko bread crumbs, 0.5tsp Aleppo pepper, 1orange Orange zest, 1tsp Dijon mustard, 1tsp Maple syrup, 1medium Orange, 1bunch Fresh dill, 1medium Avocado, 1can Chickpeas, 1bag Sugar snap peas, 1medium Fresno pepper, 0.5cup Vegan yogurt, 1tsp Pomegranate molasses, 0.25cup Long-grain white rice, 2medium Carrots, 1medium Onions, 1tbsp Tomato paste, 0.5tsp Turmeric, 0.5tsp Coriander, 4cups Vegetable broth, 0.5cup Oat milk, 1bag Baby spinach
Instructions
1. Press extra-firm tofu to remove excess water. This can be done by wrapping it in paper towels and placing a heavy object on top for at least 30 minutes.
2. Cut the pressed tofu into cubes and place them in a food processor. Add lemon juice, black pepper, kosher salt, extra virgin olive oil, garlic, nutritional yeast, and white miso.
3. Blend the tofu mixture until smooth and creamy, scraping down the sides as needed. This will be your tofu ricotta.
4. Bring a pot of water to a boil. Add shelled peas and cook for 60-90 seconds until bright green and tender-crisp.
5. Immediately transfer the cooked peas to an ice bath to stop the cooking process and preserve their vibrant color. Drain well.
6. Finely chop the white and light green parts of the scallions. Roughly chop mint leaves and cilantro leaves.
7. Zest a lime and mince a garlic clove. Combine the chopped scallions, mint, cilantro, lime zest, and garlic in a bowl.
8. Add lime juice, extra virgin olive oil, toasted sesame oil, and salt to the pea mixture. Stir to combine and taste, adjusting seasoning as needed.
9. Toast slices of bread. Rub a halved garlic clove across the toasted bread for instant garlic bread flavor.
10. Spread a generous amount of tofu ricotta on each slice of toast. Top with the spring pea salad.
11. Bring a large pot of water to a boil for pasta. While the water heats, zest a lemon and divide the zest into two piles.
12. Juice the lemon. In a jar, combine lemon juice, extra virgin olive oil, Dijon mustard, black pepper, and salt. Shake well to create the lemon sauce.
13. Finely chop toasted walnuts. These will help thicken the pasta sauce.
14. Rinse and drain white beans. Chop capers and green olives.
15. Add pasta to the boiling water and cook according to package directions until al dente.
16. Trim asparagus by feeling where the spear gets tough at the bottom and cutting just above that. Cut the asparagus into 1-inch pieces.
17. Thinly slice shallots and garlic. A mandoline can speed this up, but use a protective glove.
18. Heat olive oil in a large deep sauté pan over medium heat. Add shallots and garlic and cook for a couple of minutes until they start to get some color.
19. Add a pinch or two of red pepper flakes for a mild heat. Stir in asparagus and half of the lemon zest. Cook for 3 minutes until crisp-tender.
20. Before draining the pasta, scoop out 1/2 cup of starchy pasta water. Drain the pasta when it's al dente.
21. Add the drained pasta, lemon sauce, crushed walnuts, nutritional yeast, and pasta water to the sauté pan. Toss to combine.
22. Stir in the remaining lemon zest, capers, olives, white beans, chopped basil, and parsley. Taste and adjust seasoning. Serve immediately.
23. Wash and scrub beets. Rub them with olive oil and place in a baking pan with 1/4 inch of water. Cover tightly with foil.
24. Roast beets in the oven at 425°F (220°C) for about 50 minutes.
25. Prepare fennel by trimming off the fronds (save for garnish). Remove any tough outer layers or peel with a peeler. Cut around the core until it can be popped out.
26. Slice the fennel bulb crosswise into 1/3 to 1/2 inch thick pieces. Toss with olive oil, salt, and pepper.
27. Roast fennel in the oven with the beets at 425°F (220°C) for 20-25 minutes. No need to stir.
28. Once beets are cool enough to handle, put on disposable gloves and peel them under running water. Cut into bite-sized pieces.
29. Finely chop raw walnuts. Sauté them in olive oil for about 90 seconds until toasted.
30. Add panko bread crumbs and toast for about 2 minutes until golden. Finish with Aleppo pepper (or other chili flakes) and flaky sea salt.
31. For the vinaigrette, zest a lemon and an orange. Combine lemon zest, orange zest, lemon juice, Dijon mustard, and olive oil in a jar. Shake well.
32. Taste the vinaigrette and add maple syrup to balance the tartness if needed.
33. Chop the zested orange into bite-sized chunks. Chop fennel fronds, fresh dill, and parsley.
34. Tear avocado into chunks. Rinse and drain chickpeas.
35. Assemble the salad: layer roasted beets, roasted fennel, chickpeas, walnut bread crumbs, lemon zest, orange chunks, avocado, and fresh herbs. Drizzle with citrus vinaigrette.
36. Trim sugar snap peas by removing the strings. Slice them thinly.
37. Trim scallions by cutting off the roots and about an inch or two from the green tops.
38. Heat avocado oil in a large cast iron skillet over medium-high heat until very hot. Ensure scallions are completely dry.
39. Place scallions in the hot skillet. Season with kosher salt and black pepper. Open a window for ventilation.
40. Turn scallions with tongs frequently. For thicker white parts, use a spatula to press down to get an even char. Cook for 6-8 minutes until beautifully charred and tender.
41. Finely dice a Fresno pepper (remove membrane for milder heat). Chop flat-leaf parsley and fresh dill. Smash capers with the flat side of a knife.
42. Combine diced Fresno pepper, chopped parsley, dill, and smashed capers. Set aside.
43. Chop the charred scallions very finely to create a puree-like consistency. Place in a bowl.
44. Add lemon zest, minced garlic, lemon juice, kosher salt, black pepper, and extra virgin olive oil to the scallion puree. Whisk until well combined.
45. Taste the dressing and adjust seasoning. Add a drizzle of agave nectar if it's too tart, or more olive oil if it's too thick.
46. Combine the sliced sugar snap peas with the charred scallion dressing. Mix well.
47. Spread vegan yogurt on a plate. Drizzle with pomegranate molasses. Top with the snap pea salad.
48. Rinse long-grain white rice until the water runs clear. Drain well.
49. Rinse and drain two cans of chickpeas. Set one can aside. Place the other can in a food processor.
50. Wash and scrub carrots. Dice carrots and onions finely. Mince garlic. Chop fresh dill.
51. Heat olive oil in a Dutch oven over medium-high heat. Add diced carrots and onions, season with salt, and cook for 8-10 minutes until fully softened and slightly colored.
52. Add minced garlic and cook for 2 minutes until fragrant. Stir in tomato paste, turmeric, coriander, and red pepper flakes. Cook for 1-2 minutes, stirring constantly, until fragrant and the tomato paste darkens.
53. Add the rinsed rice and mix for about a minute. Stir in one can of chickpeas, salt, and black pepper.
54. Pour in a small amount of vegetable broth to deglaze the pan, scraping up any browned bits. Then add the remaining vegetable broth.
55. Toss in about half of the chopped dill. Bring the soup to a boil, then reduce to a simmer, cover, and cook for 15 minutes.
56. While the soup simmers, add oat milk, nutritional yeast, white miso, lemon zest, lemon juice, black pepper, and kosher salt to the food processor with the reserved chickpeas.
57. Blend until the chickpea puree is smooth and thick.
58. Chop a large pile of baby spinach.
59. Stir the chickpea puree into the soup. Add the chopped baby spinach and cook for 1-2 minutes until wilted.
60. Add another tablespoon of lemon juice to the soup, or until it tastes bright and lemony. Serve finished with the remaining fresh dill and a drizzle of olive oil.