Seitan and Mushrooms with Bearnaise Sauce
Twice Baked Potato
A variation of the bearnaise sauce with tofu we made back in January. We decide to revisit the dish, as we had a ton of tarragon and russet potatoes that needed to be used ASAP.
The broccoli was blanched in highly salted water for a few minutes, shocked under cold water and then pan-fried with a little olive oil, soy margarine, salt and pepper.
the final score: 2 veg, 1 starch, 1 protein ;)
Tuesday, May 08, 2007