We love self-made herb curd...just heavenly. Not comparable to the one you get in the super-market. And it's quite easily made.
I had some puff pastry left over from another meal. If you don't have one or don't like it, you can simply roast the mushrooms and place them over the fresh lettuce.
For 2 portions:
8 oz. soy yoghurt (250g)
one tbsp. fresh chopped herbs: chives, parsley, basil
1 dash of lemon juice
8 oz. mushrooms (250g)
1 1/2 oz. smoked tofu (50g)
salt, pepper, coriander
3 1/2 oz. puff pastry (100g)
6 mid-sized potatoes
Drain off the soy yoghurt in a coffee filter over night, till it gets a curd-like consistency. Chop the herbs and mix them with some lemon juice into the curd. It tastes peculiarly delicious if you leave it to blend well for some minutes before serving.
Slice the mushrooms and leek, dice the tofu. Roast the mushrroms and leek in some olive oil. As soon as they get golden-brown you can add the tofu. Last but not least season well, wrap it in puff pastry and bake it at 400°F (200°C) top and bottom heat for about 15 minutes.
Peel the potatoes (or not) and dice them. Cook in salted water and let drain.
For the salad I found very fresh pick or pluck lettuce in the small wholefood shop of our town. I added a cut up cucumber and tomato and seasoned well with salt, pepper, parsley, olive oil and raspberry vinegar.
Serve the mushroom wrap with potatoes, herb curd and lettuce and enjoy the first sun beams ;-)