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{ Tag Archives } chicago

Wax bean salad, sushi rice, steamed corn, oven-braised mushrooms, shishito peppers, zuchinni with lemon and onion, roasted eggplant and tomatoes, stir-fried pea shoots and beet greens

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Coconut flan

Coconut Flan

1/2 cup silken tofu
1/2 cup maple syrup
pinch salt
2 1/2 cups mixture soy/coconut milk (1 can coconut milk, the rest soymilk)
1/4 tsp agar powder (or about 1 Tbl flakes)

Puree the tofu, 3 Tbl of syrup, and salt in a blender. Divide the remaining maple syrup between 6 oiled flan/custard cups. In a saucepan, simmer the milk and agar until well dissolved. Add the hot milk to the tofu mixture in the blender and mix well. Pour into the custard cups and refrigerate until set. To serve, unmold each cup onto a plate (you can use a knife to pull an edge slightly to let in an air pocket).

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Summer corn stir-fry, with oyster mushrooms and tomatoes; braised greens; beet-lentil salad; quinoa

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