Stéphane Poussardin, and through collaboration with Delicooks, continues to amaze us: this time he turns a combination of numerous common ingredients, all vegetarian-friendly, into a multicolored delight for the eyes and the palate!Are you up for trying it?
Ingredients
- 125 gr. of tofu
- 50 gr. of green beans
- 2 small potatoes baked in their skins
- 4 mini eggplants
- 4 mini zucchinis
- 4 mini carrots
- 4 green asparagus spears
- 4 cherry tomatoes
- 4 mushrooms
- 4 mini yellow or red peppers
- ½ cassava
- ½ sweet potato
- 4 mustard leaves
- 4 beet leaves
- 200 gr. of millet
- 60 gr. of crispy dehydrated onion (in health food stores) optional.
- Hazelnut oil
- Sunflower oil
- 60 gr. of vegetable margarine
- ½ tsp of wholegrain mustard
- Curry
- ½ orange
- Whole wheat breadcrumbs
- 4 tsp of gomasio (sesame salt)
For the coffee streusel. Sand-like texture (optional):
- 50 gr. of vegetable butter
- 50 gr. of whole wheat flour
- 40 gr. of fructose
- 25 gr. of instant coffee powder
Preparation
For the tofu:
- Cut the tofu into equal cubes.
- Mix the wholegrain mustard, grated orange zest, melted vegetable butter, and curry, and coat the tofu with the breadcrumbs. Set aside.
For the coffee streusel. Sand-like texture: (optional)
- Mix all the sifted dry ingredients and the vegetable butter cut into pieces to obtain a homogeneous dough. Chill in the refrigerator for 1 hour.
- Then cut into small cubes and bake about 20 minutes at 160º.
For the vegetables:
- Sear all the vegetables on a grill or in a pan. Set aside.
For the cassava and sweet potato chips:
- Slice the sweet potato and cassava very thinly, dust with flour and fry in plenty of sunflower oil. Drain on absorbent paper and season with gomasio.
For the millet:
- Toast the millet in a pan and moisten with hot water, let cook about 15 minutes. Drain.
- Sauté the millet with a little hazelnut oil and the crispy dehydrated onion.
Plating:
- Place the millet at the bottom of the plate, a little streusel, the vegetables neatly arranged on top, the chips and finally the beet and mustard leaves. Fry the tofu in sunflower oil until crisp, place it on top of the vegetables.
- Dress with hazelnut oil and a little gomasio.
