- Roasted Seitan - TheVeggieTable.com
- Garlic Mashed Potatoes and Parsnips - TheVeggieTable.com
- Salad
- Ben: A very promising set of recipes, though I don't think we brought out their full potential. The seitan dish was essentially a variation on the themes of "boeuf bourgignon", tastier than the tempeh version we tried a few weeks back (even putting aside my preference for seitan over tempeh), but the cippolini onions somewhat overwhelmed the dish and didn't quite cook through. When we make this again, I'd use pearl onions instead and perhaps consider adding carrots and mushrooms. The mashed veggies were good, but may not have cooked long enough, since they didn't mash as smoothly as I'd like them to be.
- Carrie: I really liked this dinner. I agree with Ben that a different onion would be better, but I thought the sauce for the roasted seitan had a great complexity and robustness to it. We were originally going to do the main dish with simple fingerling potatoes, but the seitan recipe recommended these mashed potatoes, which I'm glad we tried.
- Chickpeas and Potato Cubes in Creamy Coconut Sauce - Krishna, p. 75
- Griddle-baked Papaya Whole Wheat Bread - Krishna, p. 111
- Carrie: Well, the combination of these two dishes was very labor-intensive, especially the bread. We knew they'd be somewhat time-consuming at the outset, which is why we tried them on a weekend, but I'm glad we had Emily helping us or we'd have not eaten until 9!
Both dishes were quite good, although the papaya in the bread was virtually flavorless. I'd probably not use papaya in this recipe again (just use water) unless the papaya was in season. The nice thing about the bread recipe is that there was nothing difficult about it, just that each step took a long time.
Monday:
- Gratin of Macaroni, Tomatoes, Basil, and Olives, Med Vegan, p. 111
- Roasted Green Beans with Slivered Almonds, Med Vegan, p. 147
- Carrie: Once again, the Mediterranean Vegan cookbook pleasantly surprised us! We were afraid the gratin might be a little bland, so we substituted "fire-roasted" tomatoes with peppers for just plain tomatoes. And it turned out to be very flavorful indeed. And quite the crowd-pleaser! A great restorative meal, especially for Nathan as he was coming off a long day that included a pitching work-out. And, boy, do we have leftovers! I don't need to plan my lunch all week!
I was worried that the green beans didn't cook long enough, but I thought they turned out quite well! A little too salty, but that was because I was using dehydrated vegetable stock starter instead of home-made stock.
Tuesday:
- Persian Spinach Soup with Lentils - Vegetarian Times, Jan 2007, p. 84
- Flatbread
Wednesday:
Thursday:
- Leftovers
- Curried Penne - Vegetarian Times, Jan 2007, p. 42
- Steamed broccoli
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