Somewhere at the midway point in the three-hour class, I got a second wind that carried me through to the finish line. The menu included Asparagus and Leek Risotto, Baked Tofu with Arugula Pesto, Wilted Escarole with Toasted Pine Nuts and a dessert of Chocolate Dipped Coconut Almond Macaroon Cookies. I think it helped knowing there was a chocolate reward for the ride home.
See you all next week!
2 comments:
The baked tofu with arugula pesto looks delicious. What is in the pesto in addition to the arugula? Are the other traditional pesto ingredients included/
The ingredients are similar to a regular vegan pesto - toasted pine nuts, olive oil, garlic, sea salt - but I also added some mellow white miso and a bunch of fresh basil to smooth out the bite from the arugula. It comes out tasting like a very "green" and slightly "sharp" basil pesto, and the flavors get savory when baked into the tofu crust.
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