Tofu charlemagne with scallion and portabello duxelle; grilled asparagus; potato and kale colacannon; peanut butter and chocolate affogato
Dinner 14 April 2007.
Tofu charlemange (marinated and grilled tofu, garlic, red wine, sea salt, black pepper, vegan beef stock, evoo, flax oil, whole wheat flour) stuffed with scallion and portabello duxelle (minced scallions and portabello with red wine, vegan beef stock, sea salt, black pepper) on grilled asparagus (evoo, sea salt, black pepper) with sliced portabellos.
Colacanno (potatoes, kale, garlic, nutritional yeast, soy milk, sea salt, black pepper, wine vinger).
Charlemagne is traditionally made with a burgundy wine (often madeira). I made it with a Cote Du Rhone, 'cause that's what I had.
Peanut butter and chocolate affogato (Soy Delicious peanut butter and chocolate soy ice cream) with fresh espresso. Affogato is normally made with vanilla ice cream.
The wine was Louis Jadot's Beaujolais.
6 comments:
I really like your methods... I will marinate tofu in a dry rub of chile and cumin until it soaks through then I press it and use it like fajita strips.
Thanks. I do dry rub when I'm 'blackening' tofu. In fact, I'm making a mock chicken salad today that sounds a lot like your chicken strips. I like to add a little chipotle as well, (and ocassionally sugar, although I really shouldn't), just to spread the flavours and for extra clinging power.
Well, I'm not only going to go vote for you but I also vote for you to open your own vegan restaurant and it really should be called VeganImprov. No menu !
Only your creativity.
And don't open it too far away from Quebec City.
Let me know when VI opens its doors.
:P
Thanks, Gaia! I'm really only about five hours away from Québec. I might have to open it in MTL in order to have a large enough customer base and that would put me a little closer.
That looks good - what is the sauce over your ice craem? Just espresso?
Thanks, Jenny. Yes, just plain espresso. It melts the ice cream slightly.
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