Friday, January 13, 2006

Dinner 1/13

Korean-Style Barbecue Seitan Wrap *
(seitan cut into strips, marinated with tamari, garlic, ginger, brown sugar, sesame oil, scallions, sesame seeds and then grilled. topped with asian pear, kimchee, scallion, sesame seeds and enoki mushrooms. served in a Bibb lettuce leaf)

Buttnernut Squash Soup with Coconut Milk
(butternut squash, dried red chile, ginger, lemongrass, garlic, salt, pepper)

* We went through the stacks of cookbooks yesterday, looking for something different last night, and came across this recipe in a book on "street food." The asian pear and kimchee really add the right amount of crunch and heat to balance the salt and sweet of the marinade.

as for the soup -- no, I don't think there's any more butternut squash left in the house ;)

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