![\"295\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2015\/09\/295.jpg\")
<\/a><\/p>\nGrilled Nectarine with Tofu Crema and Basil Sauce<\/strong><\/p>\n You can probably tell, but I was inspired by this restaurant<\/a> so much that I wanted to create some dishes using the ideas I got from my dining experience there.<\/p>\n <\/p>\n One of the dishes I really enjoyed at the restaurant was grilled peaches served with prociutto, some sort of creamy cheese, and basil sauce.<\/p>\n While my version (vegan) turned out to be so much different from the original dish, the key idea (grilled fruit with some kind of creamy stuff and basil) I liked really came through in my version as well.<\/p>\n The depth of the flavor is so wonderful and it also looks very elegant. I liked it.<\/p>\n Grilled Nectarine with Tofu Crema and Basil Sauce<\/strong><\/p>\n tofu crema 1. Make tofu crema. Combine all the ingredients and blend using a hand blender until smooth. \u8c46\u8150\u30af\u30ec\u30de\u3068\u30d0\u30b8\u30eb\u3067\u3044\u305f\u3060\u304f\u30cd\u30af\u30bf\u30ea\u30f3\u30b0\u30ea\u30eb<\/strong><\/p>\n \u5148\u65e5\u7d39\u4ecb\u3057\u305f\u30ab\u30ea\u30d5\u30a9\u30eb\u30cb\u30a2\u306e\u30ec\u30b9\u30c8\u30e9\u30f3<\/a>\u3067\u306e\u30e9\u30f3\u30c1\u306b\u51fa\u3066\u304d\u305f\u30d4\u30fc\u30c1\u306e\u30b0\u30ea\u30eb\u3002<\/p>\n \u3059\u3063\u3054\u304f\u6c17\u306b\u5165\u3063\u3066\u3057\u307e\u3063\u305f\u306e\u3067\u3001\u81ea\u5206\u306a\u308a\u306b\u30a2\u30ec\u30f3\u30b8\u3057\u3066\u4f3c\u305f\u3088\u3046\u306a\u306e\u3092\u4f5c\u3063\u3066\u307f\u307e\u3057\u305f\u3002<\/p>\n \u3063\u3066\u3044\u3046\u304b\u3001\u79c1\u30d0\u30fc\u30b8\u30e7\u30f3\u306f\u30f4\u30a3\u30fc\u30ac\u30f3\u3060\u3057\u3001\u3082\u3068\u3082\u3068\u4e3b\u5f79\u304c\u30d4\u30fc\u30c1\u3058\u3083\u306a\u3044\u3001\u3063\u3066\u3044\u3046\u3068\u3053\u308d\u304b\u3089\u3001\u304b\u306a\u308a\u9055\u3063\u305f\u3082\u306e\u304c\u51fa\u6765\u4e0a\u304c\u3063\u305f\u306e\u3067\u3059\u304c\u3001<\/p>\n \u81ea\u5206\u30d0\u30fc\u30b8\u30e7\u30f3\u3001\u304b\u306a\u308a\u6c17\u306b\u5165\u3063\u3066\u3057\u307e\u3044\u307e\u3057\u305f\u3002<\/p>\n \u304a\u5e97\u306e\u306f\u3001\u30b0\u30ea\u30eb\u3057\u305f\u6843\uff08\u30d4\u30fc\u30c1\uff09\u306b\u3001\u30c1\u30fc\u30ba\u306e\u30af\u30ea\u30fc\u30e0\u3001\u751f\u30cf\u30e0\u3001\u30d0\u30b8\u30eb\u30bd\u30fc\u30b9\u3001\u3068\u3044\u3063\u305f\u3082\u306e\u3002<\/p>\n \u79c1\u306e\u306f\u3001\u30b0\u30ea\u30eb\u3057\u305f\u30cd\u30af\u30bf\u30ea\u30f3\u306b\u3001\u8c46\u8150\u3067\u4f5c\u3063\u305f\u30af\u30ec\u30de\uff08\u30af\u30ea\u30fc\u30e0\u72b6\u306e\u3082\u306e\uff09\u3001\u30d0\u30b8\u30eb\u30bd\u30fc\u30b9\u306b\u3001\u30eb\u30c3\u30b3\u30e9\u3002<\/p>\n \u8c46\u8150\u306f\u7d79\u3054\u3057\u306e\u3082\u306e\u3092\u4f7f\u3063\u305f\u306e\u3067\u3001\u672c\u5f53\u306b\u6ed1\u3089\u304b\u306a\u820c\u89e6\u308a\u3067\u3001\u304b\u306a\u308a\u6e80\u8db3\u3002<\/p>\n \u5473\u3064\u3051\u306f\u3001\u767d\u307f\u305d\u3001\u30ec\u30e2\u30f3\u679c\u6c41\u3001\u306a\u3069\u306a\u3069\u3067\u3059\u3002<\/p>\n \u3053\u3046\u3084\u3063\u3066\u30a2\u30a4\u30c7\u30a2\u304c\u3082\u3089\u3048\u308b\u30ec\u30b9\u30c8\u30e9\u30f3\u3067\u306e\u98df\u4e8b\u306f\u3044\u3044\u3067\u3059\u306d\uff5e\u3002<\/p>\n \u304a\u5e97\u3067\u7f8e\u5473\u3057\u304f\u3001\u304a\u3046\u3061\u3067\u4f5c\u3063\u3066\u307e\u305f\u7f8e\u5473\u3057\u3044\u3001\u3068\u3001\u4e00\u77f3\u4e8c\u9ce5\u3067\u3059\u3082\u3093\u306d\uff08\u7b11\uff09\u3002<\/p>\n \u30a4\u30f3\u30b9\u30bf\u30b0\u30e9\u30e0\u3082\u3084\u3063\u3066\u307e\u3059<\/a>\u3002\u3088\u304b\u3063\u305f\u3089\u30c1\u30a7\u30c3\u30af\u3057\u3066\u307f\u3066\u304f\u3060\u3055\u3044\u306d\u3002<\/strong><\/p>\n \u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!!<\/p>\n Grilled Nectarine with Tofu Crema and Basil Sauce You can probably tell, but I was inspired by this restaurant so much that I wanted to create some dishes using the ideas I got from my dining experience there.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,28,29],"tags":[],"class_list":["post-36948","post","type-post","status-publish","format-standard","hentry","category-uncategorized","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/36948","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=36948"}],"version-history":[{"count":8,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/36948\/revisions"}],"predecessor-version":[{"id":36972,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/36948\/revisions\/36972"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=36948"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=36948"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=36948"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– 1 ~1.5 cup silky tofu, cooked in microwave oven for about a minute to remove excess water
\n– 1~2 teaspoons white miso
\n– lemon juice from 1\/4 lemon
\n– 1\/4 ~ 1\/2 teaspoon white vinegar
\n– sugar
\n– salt and pepper
\nbasil sauce
\n– 1\/2 cup basil leaves
\n– 1 tablespoon almond slices
\n– 1 clove garlic, cooked in boiled water for a few minutes or until cooked through
\n– water where garlic was cooked
\n– lemon juice
\n– olive oil
\n– sugar
\n– salt and pepper
\n2 nectarines, cut into bite size pieces, grilled
\narugula<\/p>\n
\n2. Make basil sauce. Combine all the ingredients. Puree (I used a coffee grinder).
\n3. Serve grilled nectarines on the tofu crema. Sprinkle arugula. Drizzle basil sauce.<\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"