Lentil, Seitan and Asparagus Crepes
(lentil, seitan, onion, garlic, herbes de provence, salt, pepper, veg stock)
The crepes are the recipe from VwaV (chickpea flour!), the asparagus was blanched first, then grilled. The French lentil and seitan mixture is pretty standard (lentil, onion, garlic, herbes de provence, tamari, pepper, veg stock) done in the pressure cooker.
We love our pressure cooker -- it's one of those invaluable items in a vegan batterie de cuisine -- given how many beans we prepare every year, plus we use to make the veg stock every weekend (45 minutes and it's done...
The tart was very elegant -- Liz made this (naturally) and it has that refined old world flavor (i.e. not sickenly sweet). At the botom is the lone Chai Cupcake left over from the morning -- recipe from Isa and Terry's "Vegan Cupcakes Take Over The World".
Saturday, November 11, 2006