Here’s the menu from this oh-so-long-ago week:
- Coconut curried tempeh with greens
- Marinated tofu salad with sesame dressing, sesame seeds, and Chinese cabbage
- Three bean chili with fresh vegetable toppings
- Southwestern succotash with fresh chilies, peppers, and corn
- Seitan and mushroom stroganoff
- Steamed seasonal vegetables with rose petal-infused sea salt
- Soup: S’chee (Russian cabbage soup)
- Salad dressing: Fresh Italian dressing
And here are the photos:
Family meal: a salad I made for years at Bloodroot restaurant in CT: marinated tofu with scallions, carrots, cabbage, and lots of greens. I’m not a giant tofu fan, but this salad makes my mouth water. The dressing is lemon + sesame oil + grapeseed oil + shoyu. Perfection.
Steamed daikon flowers and carrots with rose petal-infused sea salt.
Making the rose petal-infused sea salt.
tofu salad for clients.
Stroganoff!
S'chee, a borscht-like (but, dare I say, better) soup that's bursting with sweet, sour, deep, rich, flavor from cabbages, tomatoes, sauerkraut, caramelized onions, dill, and so much more.
steamy homemade seitan.
