Thursday, June 28, 2007

Tofu and Couscous in Phyllo, Braised Cabbage, Braised Carrots, Chanterelle Mushrooms

Dinner 6/28

Tofu and Couscous in Phyllo

Braised Cabbage

Braised Carrots

Chanterelle Mushrooms

Sunflower Sprout Salad
(sunflower sprouts, radishes, grape tomatoes, garlic miso dressing)

We're _almost_ done with the phyllo, honest ;)

The tofu was pan-fried, splashed with tamari at the end. Then it was topped with the couscous mixture (couscous, dried apricots, cinnamon, cumin. coriander, parsley, pine nuts) and rolled, strudel style in the phyllo. Then it was baked at 425F for 12 minutes until the phyllo was golden.

The red cabbage was braised along with ground coriander, cumin, mustard seed, celery seed and fresh lemon juice, salt and pepper.

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