It’s Tasty Tuesday, where we bring you new, fresh, local, healthy recipes and food tips every week. Find out what’s in season and what will keep you energized during and after your workout!
*NOTE: This will be the last of the weekly recipes, but the archive remains!*
During isolation I had a baguette that immediately became too hard to eat on its own, so I thought I should slice it and toast it.
These make great appetizers or starters – but honestly, I ate them all myself.
Make your meal even healthier. Tip:
I had a pack of mixed mushrooms at the time, but if you find some fresh wild mushrooms in season (like morels, chanterelles or bluefoot mushrooms) you can use those too!
Click through for the recipe!…
Make 12-15 crostini
INGREDIENTS:
– 250g mixed mushrooms (or mushrooms of your choice)
– 1/4 cup tofu (soft)
– 1 tbsp non-dairy milk
– 2 tbsp nutritional yeast
– 1 small shallot, finely chopped
– 1 tbsp fresh thyme, chopped
– 2 tbsp olive oil
– Salt and pepper
– Juice of half a lemon or about 1.5 tbsp
– Baguette, sliced and toasted into crostini
-chopped parsley for garnish (optional, can also use more thyme)
INSTRUCTIONS:
In a blender, combine tofu, nutritional yeast, non-dairy milk and lemon juice until smooth and pureed. (If it’s too runny, you can add more tofu and puree it. If it’s too thick, add more milk. You want it to look like a semi-thick sauce.)
Clean and roughly chop the mushrooms depending on the variety.
Heat a tablespoon of olive oil in a pan and then add the mushrooms. Give them a pinch of salt and stir until the liquid comes out of them, it evaporates and the mushrooms start to brown.
Remove from the pan and place on a cutting board, let cool slightly and then chop again.
In the same pan, heat the remaining olive oil, then add the shallots and cook for a few minutes until they become translucent. After cooking for a minute, add the fresh thyme.
Remove the pan from the heat. Add the mushrooms and tofu mixture and mix everything together.
(You can refrigerate it now if you want to make it in advance and serve it the next day. Just reheat to serve!)
Arrange the crostini on plates and spoon on a tablespoon or two of the mushroom mixture, then optionally top with thyme or parsley and serve!
ENJOY!
Let us know if you make this recipe by posting it to Instagram or Twitter and using the hashtag #LiveBarreLife! And if there are specific meals, fruits, vegetables, or meats, you’d like to see them on the blog!
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Photos and recipe by: Christine McAvoy
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