what the hell _does_ a vegan eat anyway?: Tomato and Basil Tart

Sunday, October 09, 2011

Tomato and Basil Tart

Dinner 10/09

Tomato and Basil Tart

ah, a fond farewell wave to the last of the big tomatoes...

A simple tart -- a puff pastry sheet with a base of pureed tofu, vegan sour cream, salt, pepper, nutritional yeast, parsley & Daiya layered on top with the last of the tomatoes, salt & pepper.

After baking for about 20-25 minutes in a 425F oven, the tart was gently removed from the pan and the basil was spread on top.

blog comments powered by Disqus

Subscribe to: Post Comments (Atom)

A few things to consider while reading this blog

1. When an ingredient is listed like [this], it means [this] was the original ingredient in the recipe. 99% of the recipes get adapted in one form or another.

2. When Tofu is referred to, it usually means extra firm tofu, If the (softer) tofu in the aseptic box is used, it'll be noted. Boxed tofu mostly gets used in cream sauces.

Assume that we're talking about Rice Milk, Vegan Cheese and non bone-char sugar.

3. Links to recipes are shown when available, if there's no link, we'll try to cite the book/magazine issue from where it came. If there's no recipe cited, it usually means we made it up... and if there's nothing at all, enjoy the pretty pictures. ;)

4. We don't like ersatz food (i.e. tofu molded into the shape of a turkey for Thanksgiving), but we're funny that way.

5. A brief personal history. We were vegetarian for 7 years, and have been vegan for the last 20 years.

If you have the time, check out the music page.

6. There is no Number 6

Sunday, October 09, 2011

Tomato and Basil Tart

Followers

Blog Archive

Related Links

Recent Comments