38th meeting. Shepherd's pie

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

Menu
1) Shepherd's pie

Ingredients
onion
celery
garlic
carrots
mushrooms
peas
frozen tofu
garlic mashed potatoes
vegetable stock
thyme
sage
corn starch
Earth balance
kitchen bouquet
soy sauce

Directions
Marinate tofu in mixture of soy and kitchen bouquet. Saute first five ingredients in order listed in olive oil. Add 1 can of vegetable stock and 2 tsp of corn starch to thicken. Brown tofu and add to other vegetables. Salt and pepper to taste. Transfer mixture to 9 X 13 pyrex tray. Add frozen peas. Top with mashed potatoes. Bake in 350 oven for 20 min. Broil until top is golden brown.



Cooks need high-octane fuel, which comes in form of Manhattans ...


... or celery sticks



In the thick of it


Cooks take a respite for a snapshot


The creation


All is well at the VSC!

37th meeting. Polenta lasagna

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

Menu

1) Polenta Lasagna
2) Lucky pepper soup

Polenta Lasagna (adapted from http://blog.fatfreevegan.com/2007/02/polenta-lasagna-with-portabellas-and.html)



Pre-dinner chuckles



Skinning peppers





Polenta Lasagna




Lucky pepper soup

36th meeting. Mostly Greek

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

Menu:
1) Baba ganoush
2) Yigandes Plaki
3) Artichoke-potato medley

Baba ganoush (see http://vegetarian.about.com/od/saucesdipsspreads/r/ganoushparsely.htm)

Yigandesh Plaki (see http://greekfood.about.com/od/maindishes/r/gigantesplaki.htm)

Artichoke-potato medley (from Vegetarian Times)
Artichoke-Potato Medley
Makes 6 servings
1 lb small red potatoes, quartered
2 10-oz. boxes frozen artichoke hearts, thawed
1 1/2 T olive oil
1/2 C pitted kalamata olives, chopped
3 cloves garlic, minced
3 T. chopped parsley
2 T lemon juice
2 t grated lemon zest
1/2 t sweet or smoked paprika

1. Bring potatoes to a boil in large pot of salted water. Reduce heat to
medium-low, and simmer 5 minutes, or until potatoes are just tender. Drain.
2. Return potatoes to saucepan; heat over high heat with artichokes and oil.
Cook five minutes, or until vegetables start to brown, stirring occasionally.
Add other ingredients. Season with salt and pepper. Cook 5 minutes more or
until fragrant and heated through.




Artichoke-potato medley


Lima beans


The better halves


Leftovers

35th meeting. Chinese

Where? G's
Attendants: G, D, L, A

Menu:
1) Velvet Corn Soup
2) Mu-shu vegetables


Mu-shu vegetables (adapted from the culinary institute of America)

Ingredients:
1 tbsp peanut oil
1/2 oz dried wood ears (black fungus)
1/2 oz golden lily buds
3 tbsp rice wine or dry sherry wine
1 tbsp minced garlic
1 tbsp minced gingerroot
2 tbsp dark soy sauce
1/2 cup julienned celery
1 medium lucky carrot, julienned
1 cup shredded napa cabbage
1 1/2 cups julienned lucky bell peppers
1/2 cup minced scallions
1 cup bean sprouts, rinsed and drained
1 pack smart strips
Wrappers
Hoisin sauce as needed
4 scallion fans, optional


VSC members warm up


Napa cabbage and mushrooms


Tofu


Soup


Wood ears, lucky peppers, scallions


Napa sauteeing


The chef


L, before his nose job