Broccoli Rabe and Seitan Sausage Totrta
Salad with Poppy Seed Dressing
The torta is adapted from a recipe in Gourmet (01/07) -- it's made in a springform pan by layering crepes, sauteed broccoli rabe, bechamel sauce (roux + soy milk and a pinch of nutmeg), seitan sausages (the last of the chaurice-styled ones we made a while back), Teese, salt and pepper. The crepes are from "Vegan with a Vengeance."
Here you can see the layers pretty well...
Served along with some sauteed Bluefoot Mushrooms we picked up at WF earlier in the week.