Planning an entire menu can be challenging. What vegetables go with salmon? How can I prepare so many dishes and make sure they are ready at the same time? Easy – make the soup the day before and store it in the fridge, ready to reheat when needed, and set a timer to prepare the other dishes so that they will be ready when you are.
The pudding cake magically makes its own yummy sauce! Serve warm with a giant scoop of Tofutti Premium® frozen dessert.
Creamy Cauliflower Soup
1 tbsp vegetable oil (or non-dairy butter, melted), plus an extra glug for frying
1 large cauliflower head, cleaned and cut into small pieces.
1 large onion, diced
1 clove garlic, minced
1 tbsp flour
2 cups vegetable broth
1/2 cup Tofutti Sour Supreme
Fresh parsley, chopped, to garnish
Make soup the day before and store in the fridge until needed. Just reheat on medium heat, and then keep on low heat until dinnertime.
In a large soup pot, add a teaspoon or two of oil. Sauté cauliflower, onion and garlic for about 5 minutes. Remove and set aside.
In the same pot, add the flour and 1 tbsp vegetable oil or non-dairy butter; stir until lightly browned. Add vegetables back into pan, along with the vegetable broth, and cook for 35 to 40 minutes on low.
Pour soup into blender (carefully – it’s hot!) or blend in pot with hand emulsifier until soup is smooth and creamy, with no chunks remaining.
Ladle into large soup bowls. Top with a dollop of Tofutti Sour Supreme and chopped fresh parsley, and serve.
Maple Syrup Wild Salmon, Garlic-Roasted Potatoes and Fresh Asparagus
For garlic-roasted potatoes:
8 Yukon Gold potatoes, scrubbed and cut into quarters or large chunks
1 tsp salt
1 tbsp olive oil
2 cloves garlic, minced
1/2 cup Tofutti Sour Supreme
For asparagus:
2 packages of fresh asparagus
For salmon:
1 1/2 lb wild salmon fillet
2 tbsp vegetable oil
2 cloves garlic, minced
2 tsp freshly grated ginger
1/4 tsp salt
1/4 tsp pepper
1/4 cup maple syrup
Potatoes will take almost an hour to cook, so an hour before guests arrive, wash potatoes (leave skins on) and cut into quarters or large chunks. Add 1 tsp salt to a large pot. Add potato chunks and then add water just to cover the potatoes. Bring to a boil, and then turn down to medium-low and cook for approximately 25 minutes, or until potatoes are tender when pierced with a fork. Remove potatoes and drain water.
Preheat oven to 425°F (220°C) Spray a 9 x 12 casserole dish with cooking spray. Add potatoes to casserole dish and sprinkle with minced garlic plus a pinch of salt. Pour 1 tbsp olive oil over potatoes and, using a pastry brush, brush oil over surface of potatoes, using more oil if needed. Bake in oven for 35 to 40 minutes, until potatoes are brown and somewhat crispy. During the last 15 minutes, add asparagus, brush on a bit more olive oil, and continue baking.
When potatoes and asparagus are about 10 to 15 minutes from being done, start to prepare salmon. Place salmon pieces into a large casserole dish. Mix 1 tbsp oil with minced garlic, ginger, salt, pepper and maple syrup. Brush mixture over salmon and set aside.
Heat 1 tbsp of oil in a large non-stick frying pan and swirl pan until oil coats the bottom. Add salmon, skin side down. Brush the top of the salmon with the sauce mixture. Cook salmon for approximately 6 to 8 minutes, or until it starts to brown on the bottom side. Flip salmon over to cook on other side. Brush again with sauce and cook another 5 minutes, or until fish flakes easily with a fork and is cooked through.
Serve salmon with potatoes and asparagus spears. Top potatoes with a dollop of Tofutti Sour Supreme and wait for the compliments!
Luscious Chocolate Pudding Cake
For cake:
1 1/4 cup all-purpose flour
3/4 cup granulated sugar
2 tbsp baking powder
1/4 tsp salt
2 oz dark chocolate
2 tbsp melted non-dairy butter (or vegetable oil)
1/2 cup almond milk
1 tsp cold coffee
For magic sauce:
3 tbsp cocoa
1 cup brown sugar
1 1/2 cup boiling water
Just before cooking the salmon, prepare the pudding cake, which you can add to the oven, alongside the potatoes, to bake. It takes 40 to 45 minutes, so dessert will be ready when you need it.
Preheat oven to 350°F (175°C).
To make the cake, in a mixing bowl, mix together flour, sugar, baking powder and salt.
In another small bowl or coffee cup, add the chocolate and non-dairy butter or oil and cook in the microwave for about 30 to 40 seconds to melt chocolate. Stir.
Add chocolate to the dry ingredients, along with almond milk and coffee, and stir to mix. Spray an 8 x 8 square glass baking dish with vegetable spray and then pour cake layer into prepared dish.
Meanwhile, boil the kettle. Sprinkle the cocoa and brown sugar over the cake mixture. When water is boiled, measure 1 1/2 cups of boiling water and pour over the cake. Do not stir. Bake for 40 to 45 minutes.
Serve slightly warm in individual serving dishes, topped with big scoops of Tofutti Premium® frozen dessert.
