what the hell _does_ a vegan eat anyway?: Pear, Red Onion, Arugula and Blue Sheese Focaccia

Saturday, March 12, 2011

Pear, Red Onion, Arugula and Blue Sheese Focaccia

Dinner 3/12

Pear, Red Onion, Arugula and Blue Sheese Focaccia

Going into the oven... sliced pear, caramelized red onion, arugula and microplaned Blue Sheese.

The focaccia was baked 10 minutes @ 450F, rotated and cooked another 10 minutes @ 425F. It was gently removed from the sheetpan, then cooked on the pizza stone for five more minutes.

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A few things to consider while reading this blog

1. When an ingredient is listed like [this], it means [this] was the original ingredient in the recipe. 99% of the recipes get adapted in one form or another.

2. When Tofu is referred to, it usually means extra firm tofu, If the (softer) tofu in the aseptic box is used, it'll be noted. Boxed tofu mostly gets used in cream sauces.

Assume that we're talking about Rice Milk, Vegan Cheese and non bone-char sugar.

3. Links to recipes are shown when available, if there's no link, we'll try to cite the book/magazine issue from where it came. If there's no recipe cited, it usually means we made it up... and if there's nothing at all, enjoy the pretty pictures. ;)

4. We don't like ersatz food (i.e. tofu molded into the shape of a turkey for Thanksgiving), but we're funny that way.

5. A brief personal history. We were vegetarian for 7 years, and have been vegan for the last 20 years.

If you have the time, check out the music page.

6. There is no Number 6

Saturday, March 12, 2011

Pear, Red Onion, Arugula and Blue Sheese Focaccia

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