Tuesday, November 11, 2008

Tofu Piccata, Gobetti Pasta, Wilted Chard with Mushrooms

Dinner 11/11

Tofu Piccata

Gobetti Pasta

Wilted Chard with Mushrooms

The piccata, as always, is adapted from the Seitan Piccata in the Candle Cafe cookbook -- except we just coat the tofu with flour, pan-fry it and finsih in the 350F oven for 10 minutes while we make the sauce.

The chard was chopped up into 1" pieces and cooked in the wok with a little olive oil and pepper and a splash of tamari at the end of cooking. The mushrooms were done the same way and combined with the chard and a handful of pine nuts.

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