34th meeting. Stroganoff

Where? D's
Attendants: A, E, G, Y, C, L, Ch, D

Menu
1) Split Pea Soup
2) Seitan Stroganoff
3) Creme Brulee


Split-pea soup


G, putting the hurt on some sucanat.


A particularly-insightful member's intervention elicits concomitant signs of hilarity and surprise


This is proof that one member is more worried about knitting than dinner. The soup is still untouched.


All is well in the VSC!


Stroganoff


Everyone is merry in the VSC!


Crossed sarcastic fire

Seitan Stroganoff (adapted from iva.org)

• 2 tablespoon olive oil
• 4 medium onion -- chopped
• 6 cloves garlic -- minced
• 3/4 lbs mushrooms -- thinly sliced
• 6 tablespoons lemon juice
• 2 teaspoon tarragon
• 1 teaspoon sweet paprika
• 2 cups vegetable broth
• 2 cups wine
  
• 4 tablespoons tahini
• 1 teaspoon pepper
• 1/2 can tomato paste
  
• 2 lbs seitan
• Pasta
• Parsley
  

Heat oil in a large skillet and saute the onion, garlic and seitan, until onions are translucent.
Add mushrooms and continue cooking until mushrooms soften.
Add lemon juice and spices and mix well.
Mix broth, wine and tahini and add to mushroom mixture, add tomato paste and cook until it thickens.
Spoon mixture over hot noodles.
Garnish with parsley.

Creme Brulee

Ingredients
1 package of silken tofu
1 cup of coconut milk
1/2 cup sugar
1 tablespoon vanilla
2 teaspoons corn starch

Directions
In a blender, combine all of the ingredients until smooth. Pour into ramekins and bake in a water bath for 20 minutes until set, but still jiggly. Remove from bath and cool overnight. Add 1 teaspoon of sugar to each ramekin and melt using a torch.