Sunday, May 21, 2006

Roasted Tofu with Prunes, Braised Carrots, Braised Red Cabbage with Chestnuts, Potato Gnocchi with Crimini Mushrooms, Bruschetta

Dinner 5/20

Roasted Tofu in Red Wine Sauce with Prunes topped with Toasted Pine Nuts

Braised Carrots

Braised Red Cabbage with Chestnuts, Apple and Prunes
(red cabbage, chestnuts, apple, prunes, onion, veg stock, apple cider vinegar, agave, salt, pepper)

Potato Gnocchi with Crimini Mushrooms in Rosemary Cream Sauce

(ciabatta, fragola tomatoes, zucchini, onion, garlic, salt, pepper)

We had frost warnings tonight (oh, I'm so glad we hadn't put out all of the plants on the deck yet), so "Pantry Week" wraps-up with a meal fit for the damp Fall-like evening that it was. The pantry and fridge are lighter thanks to the chestnuts, red cabbage and dried prunes finally getting used (and in the same dish no less!)

For the Gnocchi and Crimini -- The crimini and shallots were sauteed in olive oil with salt and pepper. The cream sauce: 2oz. soft tofu, 1/2 cup reconstituted "better than milk", pureed together -- crushed rosemary, salt and pepper. Added to the crimini and reduced by half, then poured over the gnocchi and mixed together...

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