what the hell _does_ a vegan eat anyway?: Fettuccine Pesto, Watercress Salad with Savory Mini-Cheesecake and Chanterelles

Saturday, November 21, 2009

Fettuccine Pesto, Watercress Salad with Savory Mini-Cheesecake and Chanterelles

Dinner 11/21

Fettuccine Pesto

Watercress Salad with Savory Mini-Cheesecake and Chanterelles

We made a batch of pesto and froze it for a night like this to remind us that summer will be back... someday.

We also brought back the savory mini-cheesecakes (from April) -- adapted from Jacques Pepin. Served over a watercress salad.

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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

Saturday, November 21, 2009

Fettuccine Pesto, Watercress Salad with Savory Mini-Cheesecake and Chanterelles

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