Sunday, April 14, 2013

Carbonnades a la Flamande, Roasted Potatoes, Braised Carrots, Zucchini and Pepper Tart

Dinner 04/14

Carbonnades a la Flamande

Roasted Potatoes

Braised Carrots

Zucchini and Pepper Tart

Bringing one back from the old days -- our riff on Julia Child's recipe made with alder-smoked tofu this time around, served with roasted potatoes and braised carrots.

Along for the ride on the side was a zucchini and bell pepper tart. We added a bechamel sauce (2 tbs. Einkorn flour, 2 tbs. Earth Balance, make a roux, whisk in 2 cups rice milk until thickened, add a 1/4 cup of nooch and a pinch of salt and pepper, finally 1/2 cup of Daiya Mozzarella) and then popped in the oven.

... and here it is coming out.

Also, these multi-colored carrots were beautiful and tasty.

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