A Big Bowl Of Yum Part II

Dinner 05/11

Three Lentil Stew

Cherry-Smoked Tofu

Braised Leeks

Morel Mushrooms

Green Beans

Roasted Rutabagas

The lentils (french, brown, green, about 2 cups total) were pressure cooked (18 minutes, first ring, 7.5 psi) with enough veg stock (and a splash of tamari) to cover by 1" along with half of an onion studded with three cloves (a.k.a. oignon pique).

The leeks were braised the usual way, and the green beans were cooked (6 minutes) in the same pan after the leeks went in the oven to finish.

The morels were cleaned (twice), dried thoroughly, cut into rings and pan-fried on high heat with olive oil.

The rutabagas were peeled, cut into 1/4" dice, tossed with olive oil, salt and pepper and roasted for 25 minutes at 425°F.

The tofu was smoked for 25 minutes with cherry wood chips, pan-fried and hit with a splash of tamari at the end of cooking.

Tags: rutabaga, leeks, lentils, green beans, morel mushrooms, vegan, food, dinner, tofu666