Chanterelle Mushroom and Seitan wrapped in Phyllo
(served with a Port/Prune reduction sauce)
Steamed Purple Artichoke
the sauce was wonderful -- take one cup of unfiltered/unfined port and 10 prunes and reduce by half. Add one cup of veg stock and reduce by half. Puree the mixture and return to the pan -- add 1 tbs. of soy margarine, stir to incorporate and check for salt and pepper. Serve over the phyllo rolls...
Friday, August 11, 2006