Curry Crusted Seitan w. Mixed Vegetables in a Butternut Sauce. I had a bit of my Fire Roasted Tomato, Butternut Soup w. Coconut and Curry that wasn't frozen and thought it would make a great sauce to a dish because it's a nice and thick soup. It worked really well and just think of the amount of vegetables you are eating! Not only are you eating the vegetables in the dish but the sauce/soup is made of vegetables. For the seitan I dredged it in a mix of chickpea flour, hot curry powder, nutritional yeast, paprika, salt and pepper. Fry up the seitan seperate from the veg so that it stays nice and crispy.
Thanks to the Urban Vegan I now have a super easy and delicious Basil Cream Sauce. I suggest everyone click on the link, copy this recipe down and make it, then save the leftover sauce and eat it for lunch the next day with a fresh batch of pasta.
Just a use up the veg in the fridge stirfry using Soy Vay Teriyaki topped off with black sesame seeds for a nice crunch.
Every wednesday I go to my sisters to watch America's Next Top Model. She burnt the box made falafel last week so I made the "real" falafel NOT out of a box w. fresh tahini sauce. Sadly I forgot to bring my camera to her apartment to take a pic of the whole meal put together.
I also made Chocolate Chip-Walnut (instead of pecan) Cookies from the Damn Tasty! cookbook for ANTM watching. Which I also forgot to photograph. But have been eating the extra dough out of my fridge for the last few days. YUM!
Friday, October 12, 2007
Posted by JENNA at 9:29 PM