Last week Vegan Mom and I celebrated our 13th wedding anniversary with a 4 course meal courtesy of The Conscious Cook. I'm not used to making food with so many components so I really felt like I was on some cooking show. I tried to pick recipes that could use the bounty of garden-fresh produce that is bursting from the fridge and came up with this:
The appetizer was Twice-Baked Potatoes. This was supposed to be Twice-Baked Fingerling Potatoes with Crisped Dulse but I could not find fingerling potatoes at the store and I did not realize I was out of dulse. Still, these were very tasty and I loved the kick from the horseradish.
Next course Very Green Salad with Cucumber, Kohlrabi, Sweet Onions and Herb Vinaigrette. Well, the title pretty much says it all. Simple and tasty.
Entree: Old Bay Tofu Cakes with Pan-Roasted Summer Vegetables, Horseradish Cream, Apples, and Beets. This was time consuming but awesome. The tofu cake recipe makes waaaaay too much (12 small cakes, my eye!), so I served it to the kids the next day and they loved them. I also had to add 2 tbsp of wheat gluten to get the cakes to hold together.
Dessert was Vanilla Bean Panna Cotta with Orange Sauce. This tasted great but did not set (hence no picture). I would love to try it again with more agar agar.