Frank. What a dweeb. He sucked. I hope he and his girl are broken up again.
Last night's Menu:
Appetizers: Stuffed Mushrooms
Sides: Wagamama's Raw Salad, Pasta Salad with artichokes and olives
Main Course: Tempeh Crab Cakes with... erm... some kind of remoulade.
Dessert: Bittersweet Chocolate Orange Sorbet
Here's what the dinner plate looked like:
|Wagamama Salad, Pasta Salad, Tempeh Crab Cakes|
So when she gets nervous, I get extra nervous... 'cause, you know... I'm not even entirely sure I know what what tempeh is. I know there's fermenting. I know it's soy bean based. I know it comes in blocks.
We were both relieved that the cakes were awesome. My husband gave them huge thumbs up. And when the carnivore does that, you know you're in a happy place.
Recipes and links after the jump!
Stuffed Mushroom Caps
- found in Ripe: From Around Here.
I could have eaten these all night long. Mushrooms, nuts, thyme, marjoram and a drizzle of balsamic vinegar. Mmm. Mm! As Kat made these, I don't feel comfortable posting the recipe. Pick up the book though! I'm not vegan in the least, but Jae has some great ideas about how to incorporate local seasonal produce into your diet.
Wagamama Inspired Raw Salad
(based on the recipe from the Wagamama Cookbook)
1 handful runner beans (romano beans), chopped into 1 inch pieces, blanched it boiling water for 3 minutes and then cooled in ice water
4 handfuls of salad leaves
4 tbsp wagamama salad dressing (my interpretation to follow)
salt &; pepper
1 tomato (I like to do strips)
6 slices cucumber (again, I'm in a julienning kind of mood)
Plunge the pepper slices into cold water until they curl, which will take a few minutes.
Toss salad leaves with dressing. Add salt & pepper to taste. Divide between two plates and scatter pepper, tomato and cucumber over top.
Theoretically Serves 2
Wagamama Salad Dressing
makes about ½ cup
I've played around with the original recipe's measurements because my jar was only ½ cup in volume. My version has less oil and used regular soy sauce instead of light soy sauce (and less of it)
2 tsp finely chopped shallots
1 inch piece of ginger, peeled and grated
1 small clove of garlic, finely chopped
1½ tbsp rice vinegar (the plain kind, not the seasoned one)
1 tbsp ketchup
1 tbsp water
5 tbsp vegetable oil
2½ tbsp soy sauce
|Marmalade + Cocoa|
Bittersweet Chocolate Orange Sorbet
For this, you'll need an ice cream machine! I used Cooking Light's Chocolate-Cherry Sorbet recipe and replaced the cherry with Martha Stewart's Blood Orange-Grapefruit Marmalade (substitute Blood Oranges for the tangerines and pink grapefruit for the lemons). Because the marmalade was so chunky, I pureed up with an immersion blender once I'd added the water in.
|Churning away in my machine|