Follower Sunday: “Thank You Readership!” Chef Kevin Church Shares Heart and Expertise For Vegetarians with Blog “From A Dietitian’s Perspective”

 

 

 

Main Course

Chef Kevin shares with us that whether you are a fan of soy products or not, it can be very fun creating classic dishes, or something completely new while adhering to a vegetarian diet. It is important throughout the day, and especially in these main courses to keep the balance among the necessary energy sources for our bodies. This is a favorite dish I have created over the years.

 

Potato and Tofu Rosti, Red Onion Jam, and Blue Cheese Fondue over Wilted Greens

The flavors in this sweet and savory dish are deep. The varied textures are exciting and compliment each other well.

Yield: 4 servings

Ingredients

Rosti:

12 oz. firm tofu, drained and shredded

3 potatoes, peeled

2 egg whites, beaten

Salt and fresh cracked pepper

Fondue:

2 C vegan béchamel

Greens:

2 tsp. olive oil

2 C baby spinach

2 C arugula

2 cloves garlic, minced

1 batch red onion jam, see recipe

½ C crumbled blue cheese

Preparation

1. Preheat oven to 350 degrees.

2. Rosti: Cube and par-cook potatoes in boiling water, about 8 minutes.

3. Once cooled, shred potatoes and mix with tofu and eggs. Season with salt and cracked pepper, form into four rough cakes.

4. Sear each rosti in lightly greased pan and finish for 5 minutes in oven for service.

5. Fondue: prepare vegan béchamel, remove from heat and stir in blue cheese.

6. Green: In a sauté pan, heat oil over high heat. Add garlic, once this begins to brown lightly, add greens. Cook for 1 minute or until greens begin to wilt. Remove from pan immediately and season with salt and cracked pepper.

 

 

Happy Eating and Thank You, Kevin,

-Anthony