Sunday, April 25, 2010

Roasted Garlic Custard, Pom Pom Mushrooms, Green Beans

Dinner 4/25

Roasted Garlic Custard

Pom Pom Mushrooms

Green Beans

We went into dinner with a vague idea, but no real firm recipe, for making the custard (or flan, if you like). As far as experiments go, I'm making a note here: HUGE SUCCESS.

The Pom Pom's were sliced and pan-fried with a spash of tamari and pepper at the end of cooking. The green beans were seared in a hot saute pan until starting to show some color. Add 1/4 cup of mushroom stock, 1 tbs. tamari and pepper to taste, turn the heat down to low and put the lid on, until they are finished cooking, about 5 -7 minutes.

Roasted Garlic Custard
makes four 4oz. servings

Roasted Garlic

1 head of garlic
olive oil
salt & pepper

Cut the tips off the garlic head, drizzle a wee bit of olive oil over top and sprinkle with salt and pepper. Cook in a garlic roasted or aluminum foil pouch at 350F for roughly 1 hour.

Reserve four whole pieces of the roasted garlic.


4 4oz. ramekins
1 tsp. soy margarine
2 tbs. seasoned breadcrumbs (breadcrumbs, salt, pepper to taste)

Coat the ramekins with the soy margarine, then add the seasoned breadcrumbs and roll around to coat the bottom and sides. We usually pour the breadcrumbs into the next ramekin as we go, so as not to waste any.


12 oz. box of soft tofu
1/3 cup of Mozzarella Teese, shredded
1 tbs. cornstarch
1/2 tsp. baking powder
1/4 cup nutritional yeast
1 head of roasted garlic (see note)
salt and pepper to taste

Keep the oven at 350F.

In a blender, mix the soft tofu, Teese, cornstarch, baking powder, nutritional yeast, salt & pepper to taste and the rest of the roasted garlic. Process until smooth.

Feel free to add more or less of the roasted garlic, depending on how big the head was to start with, and how much you like roasted garlic. ;)

Pour the mixture into the ramekins until they are roughly 3/4 full. Tap the ramekins down on a cutting board to get rid of any air bubbles.

Add one of the reserved garlic cloves in the center of each ramekin and push under the surface.

Place the ramekins in a roasting pan, and place in the oven. Add hot water (a tea kettle with a spout works wonders here) about halfway up the sides of the ramekins. Close the oven door, and cook in the bain-marie for 30 minutes.

Carefully remove the ramekins from the oven and let cool for 4-5 minutes on a rack. Run a knife along the edge to help release the custard.

To serve, invert on the plate.

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