This week the vegetarian class created delicious dairy free desserts. In all the recipes animal products were substituted with a suitable non dairy alternative such as tofu (silken, firm), soy milk, tofu cream cheese, tofutti cream cheese and coconut milk.
Lemon Cream Tartlet with Raspberry Coulis and fresh Lemon Slices and Splet Flour Crust.
Pina Colada Bar with Pineapple Topping, Soy Caramel Sauce, Raspberry Coulis and Toasted Coconut
Lemon Silky “Cheese” Cake with a Summer Berry Sauce
Sweet Potato Spice Cake with Vegan Cream Cheese Topping and Fudge Vegan Brownie
This week we learned how to make vegan ice creams, and cookies. These ice creams are just as delicious as dairy frozen custards, ice creams, and cookies. These ice creams and cookies have no dairy, eggs or any animal products. But still have that delicious creamy texture, and amazing flavor profiles.
Thank you to all who helped make this happen! I hoped that everyone enjoyed learning how to make vegan ice creams and cookies.
This week we created dishes using Seitan meat substitute. The previous week we prepped our meat substitute and this week we learned several different ways of applying it to meals using traditional animal products. Seitan is a wheat gluten product that mimics the texture of meat and when flavored correctly can mimic specific dishes.
The Seitan for this dish was first butchered into thin “cutlets” and lightly floured. Then they were pan-fried with the sauce made in the same skillet. This dish is a play off of traditional veal scallopini.
Resembling a roulade the loaf was made with a different seitan then the rest of the dishes. It was made with the addition of pinto beans.
These handmade spinach egg noodles was made by first cooking the spinach and making essentially a puree out of it. Then kneading it with flour salt and egg.
The Seitan was marinated in a basic Chimichurri marinade with lemon, cilantro, and garlic. The skewers were then grilled to give them a charred, smokey flavor.
The seitan was seared and stewed in the traditional french way with reduced red wine, our rich vegetarian brown stock, and vegetables. This made for a nice “meaty” tasting stew.
Overall, the class did a great job working with an ingredient that none of us were very familiar with, and came out with very delicious dishes.
Introduction to Plant Based Proteins.
Thank you for everyone coming early and on time to class. As the chef, I went over the menu, the proteins of each item, and my article regarding Healthier Cereals Snare a Spot on New York School Menus.
First, we had a demo from Professor Hoffman on how to make the seitan dough. Then each group prepared their seitan, seitan wheatballs, and the swedish wheatball. While they all were simmering away in our broths, Professor Hoffman demo how to make tofu. Every group’s seitan turned out different either it was the color, shape or texture. The end product of the tofu was a little bitter and the color of the tofu was darker than the Mori Nu tofu we have used and seen.
Professor Hoffman reviewed next week’s menu and procedures.
Thank you for everyone’s hard work.