(For all ingredients, please use organic versions if available)
Oyster Mushroom & Spinach Raclette
4 potatoes
1 cup baby spinach
12 oyster mushrooms
Carrot
Onion
Garlic
Leek

Tofu cottage cheese
Pimento sauce
Cashew cream
Vegan bouillon
Fresh basil
Marigold Liquid Amino (or tamari or soy sauce)
Olive oil (or toasted sesame oil)
Tofu Cottage Cheese
¼ cup organic soy milk
4 tablespoons cup cold pressed sunflower oil
Pinch of salt
¼ teaspoon minced garlic or ½ teaspoons

222 Veggie Vegan Restaurant is located at: 222 North End Road in West Kensington, London, UK Visit 222 online at www.222veggievegan.com
You can also email info@222veggievegan.com
Or call +44 20 738 12322

Directions (to make the cottage cheese):

1. Put 1 cup of organic soy milk to the blender
2. Add a cup of cold pressed sunflower oil
3. Put a pinch of salt and a pinch of garlic
4. Mix the soy milk with the lemon juice to make it a bit more thicker
5. Mash the tofu (you can put it in the blender if you prefer)
6. Add the soy mayonnaise to that
7. Mix them well
8. Our cottage cheese is ready

Directions (to make cashew cream):

1. Put cashew and the water in the blender
2. Blend it
3. Cashew cream is ready

Directions (to make white sauce):

1. Add cashew
2. Add a little garlic
3. Add some little leek and carrot
4. Add a little of vegan bouillon
5. Add a little of marigold liquid amino [marigold is a brand name]
6. Add some fresh basil
7. Add the white sauce (cashew cream)
8. Add a little bit of water
9. Addd a little bit of olive oil
10. Add a bit more parsley
11. Add a pinch of salt
12. Stir it well
13. Vegan white sauce is ready

Directions (to make the pimento sauce):

1. Put 1 red bell pepper into the blender
2. Put two table spoons of the yeast flakes
3. Add half a tablespoon of tahini (if you put too much, it will be bitter)
4. Add a pinch of salt
5. Add a little bit of lemon juice
6. Add olive oil
7. Blend it
8. The pimento sauce is ready

Directions (to make spinach raclette):

1. Chopping down a handful of baby spinach, garlic, and onion
2. Cook chopped baby spinach, garlic, and onion a little bit with a bit of olive oil
3. Add the tofu cottage cheese
4. Add the pimento sauce
5. Add a little more spinach
6. Spinach is ready
7. Put the spinach on top of the bakked potato
8. Put it back in the oven
9. Look in the oven and check, in less two minutes that’ll be ready
10. Spinach raclette is ready

Directions (to make oyster mushroom):

1. Put the oyster mushroom to the pan
2. Add a little onion
3. Add a bit of olive oil
4. Add a little bit of parsley
5. Add some tamari sauce
6. Ready to serve

Directions (to make oyster mushroom & spinach raclette):

1. Put bakked spinach raclette in the plate
2. Pour it with white sauce
3. Put some oyster mushroom on top
4. Garnish it a little bit with some salad
5. Ready to serve