How to Make Vegan Carpaccio
Apr 11, 2012 6:01 pm
An Italian carpaccio of zucchini with tofu ricotta
By
Spring has sprung, and that means the lighter the fare, the better. Here on Feed the Vegan, I am almost at the close of my series exploring classic dishes. I was thinking about how hot it can get here in the Northeast and brainstorming a cool refreshing dish for the spring and summer months.
I came across the idea of a classic carpaccio, which is traditionally made with beef. However, the idea behind the dish is a simple one that can be duplicated with zucchini. So I figured, why not add a twist with fresh fennel and some homemade, plant-based ricotta cheese? This is a great side dish or starter to add to any meal. Enjoy!
Servings: 4
Ingredients
1 tablespoon freshly squeezed lemon juice
1 small clove garlic, minced
1/2 small shallot, minced
1 teaspoon fresh parsley, chopped
1 tablespoon nutritional yeast
1 teaspoon capers, chopped
2 tablespoons extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
1 green onion, thinly sliced
2 tablespoons fresh basil, chiffonaded (a.k.a. thinly sliced)
1/2 cup fresh fennel bulb, thinly sliced
Directions:
For the tofu ricotta:
- Squeeze excess water from tofu with your hands. In a bowl, mash tofu with hands until it is the consistency of ricotta cheese.
- Add other tofu ricotta ingredients together and mix well.
To serve:
- Arrange zucchini slices in an overlapping pattern on a serving platter.
- Sprinkle green onions and herbs evenly across zucchini. Top with oil, lemon juice mixture and ricotta.
Level of Difficulty:
Easy
Prep Time:
20 minutes
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