This simple recipe can be added to your yogurt, granola, pancake mix, crêpe filling, or my kumquat and fennel seed cookies. Honestly, though, it is so good that can be eaten as is.
It keeps in the fridge, in an airtight jar for up to a week.
If you have bought my book, you know I love soffritto, Italian’s N.1 base for sauces, roasts, and side dishes. This recipe takes to the next level, making it the star of the dish rather than a secondary flavor profile: the perfect snack, side, appetizer or meal.
This is the best vegan steak you will ever have. I worked on this recipe for a long time before arriving to this, a beautiful thick filet, French in name, but oh so Italian in flavor. Perfect for your Father’s Day or 4th of July BBQ, as well as for a healthy and indulgent family dinner. Easy, cruelty-free, and an explosion of texture and flavor.
This is a rerun of Instagram to Table from March 2020.
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