Red chard, portabello and chick pea saute on plated nutritional yeast and tomato coulis; vegan chipotle mac and cheese with cilantro and cocoa sauces.
Dinner 17 April 2007.
The wine was D'Arenberg's Darry's Original.
Red chard, portabello and chick pea saute (evoo, lemon juice, sea salt, black pepper, oregano, basil and thyme) on plated nutritional yeast and tomato coulis (tomato, oregano, basil, garlic, olive oil, sea salt).
Whole wheat fusilli with a chipotle, lobster mushroom and nutritional yeast veloute (roux, nutritional yeast, lobbster mushrooms, chipotle, sea salt, lemon juice, vegan chicken stock) baked in a ramekin and then plated with cilantro (cilantro, lemon juice, garlic, evoo, sea salt) and cocoa (cocoa, stevia, evoo, sea salt, black pepper) sauces. Mixed up, it was like a vegan mac & cheese with mole.
12 comments:
mmm... i feel like i'm looking at a restaurant menu... yum!
I'm likin' your food my man and I will definitely check out the artist you reccomended. NAS was ill tonight. Amazing show!
Nice cooking my friend and that is amazing that you have been Vegan for so long. We will definitely keep in touch...
Thanks, Stonielove! I'd do a better job of plating if it were a restaurant, though (eg, I should have steamed the greens and layered on the mushrooms and chickpeas -- I'm just too lazy).
you dishes always look spectacular, I should pay as much attention to detail.
that's some impressive chow
what was your inspiration for the chocolatey mole sauce next to the pasta?
(random or pre-meditated?)
Premeditated. The chocolate, chipotle and cilantro all work together to make for a very southwestern flavour. The pasta is really just there for pasta's-sake.
Thanks, Douglas -- I'm just trying to keep it conscious. Black Thought from the Roots raps some guest vocals on a Coup track (Ghetto Manifesto). Otherwise, if you watch the Boondocks, Asheru is the guy who does the intro. He's got a myspace page where you can check out some of his tracks.
Thanks, db! It's a labour of love.
Wow, even your mac-n-cheese looks fancy!
your tomato coulis sounds delicious! and a lovely job of plating.
Thanks, Jenny!
Thanks, pinknest!
Post a Comment