Sunday, August 2, 2009

Sunday Dinner

Most of the time Sunday dinners are big at our house. Since we have been traveling, we have been eating alot of takeout, fast food and other less than tasty stuff, so I wanted to be sure that we had a good dinner today.

Today's menu was: Veganomicon's Chick Pea Cutlets (for me... DH had a different protein), mashed turnips bought fresh from the farmer's market, Asian style greens (seasoned with mirin, crushed pepper flakes, garlic, ginger, kecap manis and sesame oil) and a carrot puree.

The picture didn't come out too well but everything tasted great. I always love the chick pea cutlets because they are chewy and have a great crust to to them. The other veggies were all well seasoned and tasty as well. Although turnips seem like a fall or winter vegetable, the ones that I get at the farmer's market this time of year always seem to taste sweeter and have an excellent texture. Also since they are my husband's favorite vegetable, any time I can get them we eat them.

I always love my greens sauteed and seasoned with soy, ginger, garlic, pepper and sesame. This time the greens in question were labeled "Chinese Brocoli" and were a lovely green with tiny yellow flowers. The carrots were a new attempt for me, which I adapted from a soup recipe. They were delicious, both sweet, spicy and rich without being heavy or fatty. The basic recipe is at the bottom of the page.

For dessert we had Blackstrap ginger bread with lemon sauce from Vegan Lunch box. It wasn't very sweet, but with the lemon sauce it hit the spot.

The carrot puree was an adaptation of a soup recipe from the cookbook A Vegetarian's Ecstasy.

Indonesian Carrot Puree (LOW FAT)
(adapted from A vegetarian's Ecstasy)

8-10 Carrots, peeled and chopped
1/2 of a medium banana, sliced
1 clove garlic
1 spoonful minced ginger
1 TBS soy sauce
pinch each of : crushed fennel seed, crushed red pepper, clove powder, wasabi powder, curry powder and turmeric

sweet white wine and soy milk (I used vanilla)


Put carrots, banana, garlic, ginger soy sauce andspices in a two quart sauce pot. Pour in enough wine to cover the carrots and boil until carrots are soft enough to mash and the wine reduces. Remove from heat and puree using immersion blender or food processor. When carrots are fully pureed, stir in 1/2- 1 cup of soy milk. Season with additional salt and pepper if necessary.

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