Potato patties stuffed with mushrooms, creamy cashew sauce, and homemade tofu
- 4 large white potatoes yellow
- 6-7 white mushrooms
- 1 clove garlic
- 1 tbsp chopped onion
- 1/2 tsp dry dill
- 1 pinch salt
- 1 pinch pepper
- 1 tbsp oil
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Cook potatoes with skin (here, we microwaved them on high for about 10 min), let them cool completely, and then peel.
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Clean and chop the mushrooms.
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Add 1 tbsp oil to a frying pan. Sauté onions until they become caramel color. Add mushrooms, season, mix, and cook on medium heat for a few min, stirring from time to time. Add chopped garlic, stir and turn off the heat. Let cool down slightly.
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Run the potatoes through a ricer or mash with a fork, add salt, and mix. But don’t over mix. You should have a consistency of thick, smooth and pliable dough.
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Using spoons and hands, form thin patties. Put a tbsp of the mushroom mixture in the middle of each patty. Carefully fold the edges towards the middle, seal (add more potato if needed), and shape into flattened balls. We like an elongated shape.
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In a hot nonstick skillet, fry the formed patties on both sides with a little oil.
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Serve with sour cream or a vegan substitute
- 1 cup raw cashews
- 1 clove garlic
- 2 tbsp lemon juice or lime
- 1 pinch salt
- 1 pinch pepper
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Soak cashews for at least 2 hrs. Blend all the ingredients until very fine and rather thick pure.
Base recipe from 1/2 lbs dried soy beans
- 1/2 LBS Soybeans dry
- 1.5 L Water
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Soak beans in plenty of water overnight
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Put the soaked soybeans with some water in a large Kitchenaid mixer bowl. With flat beater stir for 10 -15 min on speed 1 and later 2.
Add water and remove the floating skins. Stir Soak occasionally (read my Tips)
Repeat process
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Add beans with 1.5 L of water (there is a mark in the container). Turn on the machine and press the soaked bean mode. Occasionally the machine makes sounds for the individual steps (grinding, heating, boiling, etc.) The end of the process is signaled with a long tone.
How to make Tofu
- 3 L Soymilk 2 batches of G4 milk recipe above
- 1 tsp Nigari
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Add the Soymilk in a tall container and heat and maintain 180F
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Stir from time to time
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Dissolve 1 tsp of Nigari (Magnesium chloride) in 100 ml of warm water
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Pour slowly 3/4 of the solution over the top and do not stir. The Nigari will slowly start to coagulate the hot soymilk.
Initially you see "cloud formation" on the top layer. Do not stir! You want to let these curds to grow bigger. Be patient this will take a while.
As soon you see more activity add the last 1/4 of the solution by distributing it equally.
Thicker curds have formed and the solution has changed from white to a clear yellow liquid.
You can pour the solution into the tofu press that is laid out with cheesecloth to catch the Tofu curds.
When you are finished. Fold the cheesecloth over the top, then add the top plate and press slowly down. You can put a weight on top. Once most liquid is out. Put the entire press on a plate and let it cool down for several hours in a refrigerator. When you remove the cloth you have a nice big piece of wonderful Tofu.
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