Squash Blossom Fritto Misto, Tofustix, Bruschetta, Rum Spice Cake with Poached Figs

Dinner 9/01

Squash Blossom Fritto Misto

Tofustix

Bruschetta
(orange tomato, zucchini, basil, roasted garlic)

Dessert

Rum Spice Cake with Poached Figs

A (tasty) rerun from July -- the tofu "stix" are marinated with tamari and pepper, rolled in flour seasoned with smoked paprika, then rolled in a cornstarch slurry, and finally rolled in breadcrumbs with a little sprinkled nutritional yeast. Then they're deep-fried for 3-4 minutes at 375F. Served with a vegenaise and smoked pepper dipping sauce.



The rum cake is adapted from Marcus Samuelsson's "Soul Of A New Cuisine" and was awesome along with the So Delicious Vanilla and the Poached Figs (adapted from Thomas Keller).