Pairs with: Reserve Pinot Noir
Serves: 8
Tofu Mix
- 200g firm tofu
- 1 tbsp miso
- 1 clove garlic
- 2 tbsp nutritional yeast
- 1 tbsp olive oil
- Salt to taste
- 30g fresh oregano
Instructions: Blend all ingredients together until smooth.
Gnocchi
- 2½ cups gluten-free flour(or less depending on consistency)
- 200g Roasted sweet potato
- Tofu Mix (from above)
Instructions:
- Combine all ingredients, then knead into a ball.
- Divide the dough into four even portions and shape into “snakes.”
- Cut the snakes into bite-sized pieces.
- Boil until they float to the surface, then drain.
Pumpkin Seed Pesto
- 50g roasted pumpkin seeds
- 100g fresh parsley leaves, washed
- 100g kale, washed
- 1 clove garlic
- 2 tbsp nutritional yeast
- Juice and zest of 2 lemons
Instructions: Blend everything together using a blender until you achieve a nice pesto consistency.
Garnish
- Deep-fried sage
- Roasted pumpkin seeds
- Blended green oil