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
olive oil
salt and pepper
lemon juice

Mix together to taste

Garlic Aoli

1 box silken tofu
2 T olive oil ( sub water for low fat)
Lemon juice
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.

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