Vegan Caramelized Mushroom and Tofu Puree

Since I started back up running outside again, I've been a little obsessed with tofu purees. 

They offer a tasty way to incorporate vegan protein into your diet with a limitless set of flavor possibilities. 

Watching the UK versions of Masterchef, I've seen them dot their plates with countless mushroom purees. It's about time I actually made one. 

I really focused on umani here. Mushrooms, soy sauce, nutritional yeast all have lots of it. 

The amazing thing you'll discover about tofu purees if you decide to try some is that when you eat them it feels like you're eating something rich and creamy and luxurious when in reality it's lean and nutritious. That's the magic of tofu!

1 pint button mushrooms
1/4 cup pinot grigio
2 tbls olive oil
1/2 package silken firm tofu
2 tbls sunflower seeds
3 cloves garlic
1 serrano
2 tbls nutritional yeast
1 tsp turmeric
1 tsp cayenne
2 tsps soy sauce
2 tbls soy milk
2 tsps salt

Use a  large cast iron skillet to caramelize the mushrooms. Start …

Harissa Sauce 2.0

I've done harissa before and it was good harissa, but I wanted to change it up a little bit to make it more eastern hemisphere authentic.

 I added caraway seed and celery seed. This gives it a unique flavor profile that isn't typically present in western hemisphere recipes.

It's still very easy to make. You just chuck everything into a blender and then pour into a a container to chill. You'll be rewarded with an intensely flavored sauce that will make anything you add it to taste way better.

Harissa 2.0
1 24 oz jar roasted red peppers, including the liquid
3 cloves garlic
1 jalaepno
1 serrano
1 tbl olive oil
3 tsps salt
2 tsps celery seed
1 tbl caraway seed

Puree all ingredients in a blender until smooth. Add back to the empty pepper jar. Rest in the fridge for several hours to cool and thicken.