Easter 2013 Hickory-Smoked Tofu stuffed with Collard Greens, topped with Oyster Mushroom Gravy, Roasted Fingerling Potatoes, Braised Carrots, Grilled Asparagus and English Pea Soup

Easter 2013 03/31

Hickory-Smoked Tofu stuffed with Collard Greens topped with Oyster Mushroom Gravy

Roasted Fingerling Potatoes

Braised Carrots

Grilled Asparagus

Ciabatta with Radishes and Roasted Garlic

English Pea Soup

A photo essay...



A close-up of the main plate: Hickory-Smoked Tofu stuffed with Collard Greens, topped with Oyster Mushroom Gravy, Roasted Fingerling Potatoes, Braised Carrots and Grilled Asparagus



Breaking out the Bakelite silverware for the English Pea Soup (adapted from Jean-Georges Vongerichten)


Braised Carrots (as usual)


Liz made Ciabatta, served along with Radishes and Roasted Garlic


The calm before the storm... the tofu is smoked, the peas shucked, the veg stock strained and the aromatics stand ready.


Close-up of the shucked peas.

A fine family meal, if we do say so ourselves...