what the hell _does_ a vegan eat anyway?: Tofu Piccata, Fava Beans, Pea Soup

Monday, May 26, 2008

Tofu Piccata, Fava Beans, Pea Soup

Dinner 5/26

Tofu Piccata

Fava Beans

Pea Soup

A springtime meal, with Fava Beans, English Peas and Tofu Piccata.

The piccata, served over fettuccine, is one of favorites, adapted from Candle Cafe cookbook, subbing for seitan. The capers really make this dish shine...

The soup is adapted from Jean-Georges Vongerichten's "Cooking At Home with a Four-Star Chef" -- the broth uses the shucked pea pods as an additional flavor enhancer, and they do a great job of infusing the broth with that essence of springtime.

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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

Monday, May 26, 2008

Tofu Piccata, Fava Beans, Pea Soup

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