Saturday, August 04, 2007

Roasted Cauliflower with Pesto, Ratatouille, Bruschetta, Seitan with Bourbon Sauce

Dinner 8/4

Roasted Cauliflower with Pesto
(basil, pine nuts, salt, pepper, olive oil, lemon juice, nutritional yeast)

(tomato, garlic, zucchini, shallot)

(eggplant, red bell pepper, zucchini, olive oil, sherry vinegar, salt, pepper, herbes de provence)

Seitan with Bourbon Sauce

The saga continues -- a.k.a. The Basement Ordeal Day 2: Trapped Underground.

Between the kids toys, the old gaming consoles (anyone up for a game of "Sonar Search" on the Fairchild Channel F?), cases of wine and all of my old PA gear, monitors, cabinets, mixers, cymbals stands, amps and guitars, it's amazing how much cruft builds up in 11 years.

Speaking of things building up... tonight's dinner was all about using the food that's coming erupting out of the garden -- tomatoes, basil and especially zucchini -- so there was little plates of everything to go around...

The seitan was adapted from a Williams-Sonoma recipe -- basically: marinate with bourbon, brown sugar, vegan worcestershire, mustard, tamari, pepper and cornstarch then drain (reserve the marinade) and stir-fry. Finally pour the reserved marinade back over the seitan and reduce until it's a glaze...

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