Seitan-Portobello Stroganoff, Vegan with a Vengeance, p. 163
Steamed broccoli
Ben: We made our own seitan for this (though starting with wheat gluten rather than flour) and the results were more lively in terms of both flavor and texture than store-bought.
Carrie: I loved beef stroganoff as a kid. We tried veggie version earlier, but it was not flavorful at all. This was was fantastic! And so fun to make our own seitan! Not hard at all when you start with vital wheat gluten.
Sunday:
Gingered Chickpeas with Eggplant, Spinach & Tomato, Krishna, p. 203
Ben: Thumbs up! The homemade salsa that the eggs poached in really made the dish, but all the components were tasty.
Carrie: We saw this on Saturday's "American Test Kitchen" show on PBS and thought it looked so fresh and tasty. Ben roasted the veggies for the salsa the night before, so it was a quick meal to prepare. I think this should make it to our favorites page!
Ben: What's more romantic than cooking a wonderful meal together?
Carrie: Wonderful! And this was the easiest chocolate cake recipe. Plus, it's just the right size for two. We picked up some inexpensive ramekins at Target and made four - two for this night and two for the next.
Thursday:
Ethiopian Seitan and Peppers, Vegan with a Vengeance, p. 167
Basmati rice
Carrie: We made this dish with our left-over seitan from Saturday's menu. It was almost like a braise: a tasty, spicy, thick sauce over the seitan and baked. I didn't think it paired too well with the rice, since there wasn't enough sauce, but I think this would be wonderful in a wrap. The seitan was crisp but still tender.
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