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Chef Barry Horton
The Ravens Restaurant at Stanford Inn
MENDOCINO, CA
(Serves 6)
You can change this soufflé easily by adding your favorite vegetables into step 5. Enjoy experimenting with this dish!
8 ounces silken tofu
8 ounces package vegan cream cheese (TofuttiTM)
1 teaspoon cornstarch
2 teaspoons vegan butter
1 cup spinach (cooked)
1 cup leeks, minced
1 cup bell pepper, minced
1 cup zucchini, minced
1/4 cup canola oil
5 ounces ramekins
1. Preheat oven to 350°F.
2. Place silken tofu, vegan cream cheese, cornstarch and butter into a blender or food processor. Blend until smooth.
3. Fold in 1 cup cooked spinach. This is the soufflé base.
4. In a sauté pan, heat oil at medium heat. Add leeks and cook, stirring occasionally until light brown, 8-10 minutes.
5. Stir in peppers and zucchini and cook until tender, an additional 8-10 minutes.
6. In 5-ounce ramekins, place 2 ounces vegetables then top with 2 ounces (same here) with 2 ounces of your soufflé base.
Repeat for each of your ramekins.
7. Bake for 30-40 minutes until brown around the edges.
