- Preparation time
- Cooking time
- 10 oz 300 Zucchini
- 8 oz 250 Potatoes
- 6 oz 200 tomatoes
- 1 tablespoon 1 tablespoons freshly chopped Parsley
- 4 tablespoons 4 tablespoons Extra Virgin Olive Oil
- 1 tablespoon 1 tablespoon or to taste Gomasio
- 3 oz 100 Tofu
- 1 tablespoon 1 tablespoon or to taste Hemp seeds
- 1 tablespoon 1 tablespoon or to taste Flax seeds
- 1 clove 1 clove Garlic
- 8 oz 250 canned Chickpeas
Slice the zucchini into thin strips with a mandolin. Peel the potatoes and dice them into cubes.
Steam the vegetables for 4-5 minutes, until tender.
Dice the tofu into cubes, and drain the canned chickpeas. In a nonstick pan, sauté tofu and chickpeas with a drizzle of extra virgin olive oil and a garlic clove for 3-4 minutes. Transfer to a bowl and season with gomasio, pepper and a tablespoon of freshly chopped parsley.
Puree one third of chickpeas and tofu with an immersion blender, to obtain a cream.
Mix the potatoes, the halved cherry tomatoes, the steamed zucchini, the chickpeas and tofu and the cream in a large bowl.
Compose the dish using a shaping ring. Sprinkle with flax seeds, hemp seeds and gomasio. Add a drizzle of extra virgin olive oil to finish.
Gomasio (alt spelling Gomashio) is a natural dry seasonings mix typical of the Asian cuisine, and in particular the Japanese, used to flavor fish and salads, that has been adopted by the vegan cuisine. It is composed by sea salt and toasted sesame seeds. You can do it by yourself, by toasting sesame fresh seeds at really low heat, or buy it ready, natural or enriched with dry herbs, hemp seeds and nori seaweed: the proportions of sesame and salt may vary, but generally are about 7 : 1. Sesame in fact enhances the flavor of the salt and reduces consumption considerably.