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How To make Herbed Tofu In White Wine Sauce
2 T (soy) margarine
1 1/2 T Flour
1/2 c (soy) milk
1/2 c White wine
1 Wedge of onion left in one
Piece (I can't tolerate much Onion, so I Used about a 4cm x 2cm Wedge) 1 ds Ground cloves
1 ds Salt
x Some water 1/2 lb Or so herbed tofu, cubed
(about 1.5 cm cubes) x Your favorite pasta, enough For two servings Melt margarine in pan and wisk in flour. Cool a bit and then wisk in wine and (soy)milk. Add onion, cloves, and salt to sauce and stir over low heat until sauce is slightly thickened. If it gets too thick, add some water. Add tofu and simmer while you cook the pasta. Serve tofu and sauce over pasta, giving the onion to the person who likes them more. From: Teresa Marie Esch . rfvc Digest V94 Issue #200 Sept. 17, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
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Vegan king oyster mushroom scallops in white wine butter sauce
Vegan king oyster mushroom scallops in white wine butter sauce is an exciting and classy French dish you can make in under 20 min using easy to find ingredients and I promise you you’ll get impressed with the result! Check it out and be mesmerized with how easy and satisfying this elegant starter is!
Cheers!
CJ
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Ingredients for vegan king oyster mushroom scallops white wine butter sauce:
FOR THE SCALLOPS:
3 king oyster mushrooms
1 nori sheet
2 cups of water
oil
1 sprig fresh thyme
FOR THE WHITE WINE BUTTER SAUCE:
1/2 cup of dry white wine (sauvignon blanc)
3 TBSP vegan butter
1 clove of garlic
1 sprig of fresh garlic
1 tbsp of lemon juice
salt
black pepper
a pinch of onion powder
more fresh thyme for garnishing
METHOD:
- cut the mushrooms into 3 cm slices, discarding the ends and the tops
- add them to the water with the crushed nori sheet and let it rest for about 1 hour, flipping them 30 minutes
- heat the oil in a skillet, pat dry the scallops and fry them for about 4 to 6 minutes or until golden brown
- on another skillet, add the wine and let it reduce by half
- in lower heat, add the vegan butter, let it melt and add the thyme, the salt and onion powder, the black pepper, the garlic, and the lemon, then add a piece of the nori and remove it before serving
- serve it with fresh thyme immediately after making it.
???? PRINTABLE RECIPE:
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Vegan king oyster mushroom scallops in white wine butter sauce recipe by Chef Jana Pinheiro
Vegan BBQ Tofu Kabob | The Mushroom Den
Hope you enjoy this one. Stay blessed!
Ingredients for BBQ Tofu:
25oz Super Firm Tofu (1.5 pack - I used the Trader Joe's version)
3 Tbsp BBQ Seasoning (I used ‘Grill Mates Memphis BBQ Pit rub)’
3 Tbsp Mesquite Seasoning ( used Grill Mates)
2 Tbsp Coconut Aminos
1 Tbsp Liquid Smoke
1 Tbsp Vegan Worcestershire Sauce (I used Annie’s)
1 Tbsp White Wine Vinegar
1/4 Tsp Cayenne Pepper
2 Tbsp Complete Seasoning (I used the brand Badia)
Ingredients for Veggies
2 Tbsp Coconut Aminos
1 Tbsp Coconut Oil
1 Tbsp White Wine Vinegar
2Tbsp Complete Seasoning (I used the brand Badia)
Veggies Used:
Baby Bella Mushrooms
Green Zucchini
Yellow Zucchini
Green, Yellow, Orange and Red Bell Peppers
Red Onions
Grape Tomatoes
Preparation Time: 30 Minutes
Resting time: At least 4 hours or overnight
Grilling Time: 3 to 5 minutes
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Baking Dish:
Loaf Pan:
Tools & Gadgets:
16oz. Mason Jars:
4oz. Mason Jars:
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My Favorite Italian Pasta
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AGLIO E OLIO
8oz pasta
4tbs olive oil
2tbs butter
1.5tsp red chile flakes
2tbs garlic (sliced)
3tbs parsley (chopped)
Salt + Lemon Juice
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WHITE SAUCE THAT GOES ON ANYTHING | THE GOLDEN BALANCE
White Wine Butter Sauce
An easy pasta sauce for those days cooking is at the bottom of your to-do list. Check out my Skillet Herb Potato video for the infused butter sauce I started with. Enjoy ????
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