THE BEST OF THE WEEK (# 64): Fancy Plant-Based Tofu Steak With Tamarind Sauce, Walnut morel mushroom pâté, Roasted Paprika Hummus Served With Unleavened Bread

Today we publish other edition of the special curatorship, which will complement the MEATLESS MONDAY; that we have called: THE BEST OF THE WEEK. Our intention with this post is to recognize the best of the best of the posts that you, friends of Hivers, share weekly in our Plant Power (Vegan) community, selecting the top three recipes from the previous week; which on this occasion corresponds to the period from Wednesday, November 8; to Tuesday, November 14, 2023.

Each of the selected publications will be reviewed in this curatorship, and in turn, its author will be awarded 0.5 Hive, 50 $foodie token and 50 @ecency points, in order to give him/her a modest recognition for the excellence and quality of his/her work.

This week @anggreklestari shared a delicious recipe with us, made with a very particular ingredient: Yellow tofu. She has prepared it with a very tasty tamarind sauce, which is also served with oyster mushrooms, so it deserves to be part of The Best of the Week!

In the midst of preparing for her move, @amy-goodrich took the time to make a delicious walnut morel mushroom pâté, which goes very well with the buckwheat bread she shared with us days ago. She takes some ingredients that she has in her pantry, to make a delicious spreadable recipe, very nutritious and tasty, so she also deserves to be part of The Best of the Week!

Over time, to have a healthier diet, @carisma77 has integrated chickpeas into her diet. And this week she shared with us a classic recipe made from chickpeas: Hummus; however, she has given it a special touch by adding roasted bell pepper. This delight is served in yeast-free bread rolls, creating a delicious and nutritious snack, which is why this recipe deserves to be part of The Best of the Week!