Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the beet in a pan and cover with water. Add vinegar, and bring to a boil. Cook until tender when pierced with a fork, about 40 minutes. Place the tofu, nutritional yeast, onion, lemon juice, cashew cream, miso paste, 1/2 teaspoons salt, and 1/8 teaspoons pepper in a food processor and blend until the mix has the texture of ricotta cheese. | 2. In a small bowl, prepare the tempura batter according to the package directions, then fold in chives, 1 teaspoons salt, and 1/4 teaspoon pepper. | 3. Hold the cooked beet under cold running water until it's cool. Peel the skin. Slice the beet paper thin on a mandoline(a cheese slicer may work too). Dry the slices with paper towels and season on both sides with salt and pepper. Spread a small mounded strip of the tofu ricotta mixture on one end of each beet slice and roll up, using a dab of the ricotta mixture to hold the roll closed if needed. | 4. Pour 2 inches of the oil into a large, heavy pot and heat to 375*F. Holding a roll together, dip in the tempura batter, coating completely, and carefully lower into the oil. Fry the rolls, a few at a time to avoid crowding the pot, until well browned and crisp, about 2 minutes. | 5. Remove to a pan or plate lined with paper towels and set aside in a warm oven until all the rolls are fried. | 6. Serve hot, drizzled with the Balsamic Gastrique. | 7. To make the gastrique, in a small sauccepan over medium high heat, stir together the vinegar and sugar. Cook until syrupy and reduced by two thirds, about 15 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red beet	1		scrubbed	-	-	-	-
white balsamic vinegar	1/4	cup		-	-	-	-
tofu	8	ounces	firm	326.5862	6.3049	39.1677	19.7766
nutritional yeast flake	1 1/2	1/2		-	-	-	-
onion	1/2	teaspoon	granulated	0.6667	0.1557	0.0183	0.0017
lemon	1/2			0.6404	0.2058	0.0243	0.0066
cashew cream	1/2	cup		-	-	-	-
white miso	1 1/2	1/2		-	-	-	-
sea salt				-	-	-	-
black pepper			ground	-	-	-	-
tempura mix vegan	1	cup		-	-	-	-
chive	1	tablespoon	minced	0.9	0.1305	0.0981	0.0219
vegetable oil				-	-	-	-
balsamic vinegar	2	cups		448.8	86.853	2.499	0.0
sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.