It is “delicious Tuesday” where we bring you new, fresh, local, healthy recipes and food tips every week. Find out what is in the season and what you are driven during and after your work!
*Note: This is the last of the weekly recipes, but the archive remains!*
During the isolation I had a baguette that was immediately too hard to eat alone, so I thought I should cut it and roast it.
These are great as an Appy or for Pass starters – but I honestly ate them all myself.
Make your meal healthier: tip:
I had a pack of mixed mushrooms at that time, but if you can find some fresh wild ones in the season (such as morchel or channel or blue toe mushrooms), you can also use them!
Click through to get a recipe! …
Make 12-15 crostini
INGREDIENTS:
– 250 g mixed mushrooms (or mushrooms of your choice)
– 1/4 cup of tofu (soft)
– 1 tablespoon of non-milk milk
– 2 tablespoons of nutrition yeast
– 1 small shallot, finely chopped
– 1 tablespoon of fresh thyme, chopped
– 2 tablespoons of olive oil
– Salt and pepper
– juice of half a lemon or about 1.5 tablespoons
– baguette, cut and roasted in crostini
-Coch -Petersilie for garnish (optional, can also use more thyme)
Instructions:
Combine in a mixer tofu, nutrition, non-milk milk and lemon juice until it is smooth and pureed. (If it is too liquid, you can add and mix more tofu. If it is too thick, add more milk. You want it to be like a half -thick sauce.)
Clean the mushrooms for your type and chop it roughly.
Heat a TBSP of the olive oil in a pan and then add the mushrooms. Give them a scatter of salt and stir them and cook them until they have released their liquid, evaporate them and the mushrooms begin to brown.
Take a cutting board from the pan and let it cool slightly, then chop again.
Heat the rest of the olive oil in the same pan and then add the shallots, cook for a few minutes until they become translucent and add the fresh thyme after a minute of cooking.
Remove the pan from the stove. Add the mushrooms and the Tofu mixture and fold them all together.
(You can now put this in the fridge if you do this in advance and want to serve the next day. Just harden it to serve!)
Plate the crostini and spoons of one or two tablespoons of the mushroom mixture and then with optional thyme or parsley and serve!
ENJOY!
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Photos and recipe from: Christine McAvoy
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