Tuesday, August 12, 2008
Cookies, Cannellini Salad Letuce Cups, Polenta Seitan Skillet Redux
Dinner tonight was influenced by all the food blogs out there. I tried my hand at the combination of polenta, greens and seitan at decided to stray away from the one-dish idea. I pan fried the polenta, sauted the greens with garlic, seared the seitan, and added a few little bits. The cannellini bean salad was served in bibb lettuce cups with a garlic aoli.
Cannellini bean salad.
1 clove Garlic, smashed, minced, and made into a paste with salt
3 green onions, sliced on the bias
1 can cannellini beans
2 heirloom tomatoes, diced
salt and pepper
Mix together to taste
1 box silken tofu
2 T olive oil ( sub water for low fat)
3 cloves roasted garlic
Whizz together in blender or processor.
Tear the lettuce leaves from base to make a cup, spoon salad into cup. Drizzle aoli over the top.
Seared braised seitan, polenta rounds, grilled king trumpets, roasted turnips, wilted swiss chard, demi-glace gravy.
Two Recipe takes on Agave Chocolate Chip Cookies.
I am working on perfecting these and will post the recipe when it is perfect. In the mean time I am going to eat a lot of cookies. I'm happy.