Designed To Be Delicious – The Vegan Recipe Edit with Clodagh
Legendary designer, Clodagh, is a multi-talented visionary. A dedicated vegan since the 1980s, she has been working on her own vegan cookbook. She shared a couple of her own favorite vegan recipes with us. They are designed to be delicious… good for you and good for the planet!
Clodagh’s Shitake Mushroom Scrambled Tofu on Toast
- 2 cup finely chopped shitake mushrooms
- 2 tablespoon truffle oil
- 1 tablespoon tamari
- 1 tablespoon balsamic vinegar
- 1 block medium or soft tofu
- 4 tablespoon lemon or lime juice
- 4 tablespoon chopped cilantro
- ½ cup finely chopped white onions
- 1 teaspoon grated fresh ginger
- 1-2 cups grated vegan cheese (mozzarella or cheddar)
- 4 slices of vegan gluten free toast drizzled with truffle oil
Saute Onions, Shitake Mushrooms and Ginger in Truffle Oil
Add all other ingredients
Stir thoroughly and start to pound the tofu and all other ingredients with the potato masher until the mix is the consistency of scrambled eggs
Add the grated vegan cheese (mozzarella or cheddar)
Stir until it has melted into the mixture
Meanwhile for two hungry adults –
Toast 4 slices of bread, drizzle with truffle oil
Divide the mixture into 4 and pile it on toast
Sprinkle the cilantro on each one and drizzle with the lemon or lime
Clodagh’s Cashew Cream
- 1 cup raw cashew nuts
- 2 tablespoons of Amaretto Liqueur
- 1/4 teaspoon of almond essence
- 1/4 teaspoon of vanilla essence
- 3/4 cup coconut milk
- 1 teaspoon maple syrup
Place all in a high speed blender for a few minutes. The texture should be smooth and creamy.
You can make it more liquid by adding more coconut milk. It tends to thicken when it is kept in the refrigerator.
Use with caramelized walnuts as a topping for fruit or with a brownie with a side of raspberries.
Make it savory by omitting the almond essence, the vanilla, and the maple syrup and instead use two tablespoons of lemon juice or lime juice and any fresh herbs you fancy.
I throw in a little Dijon mustard, and fresh tarragon and a pinch of cayenne to make a topping for baked potatoes or to spoon on top of black beans for a tex mex breakfast.