Piccata sauce is really good and very fast. We dredged some homemade seitan in flour and pan-fried it. Then we sauteed onions in the floury skillet for a few minutes, and then added white wine, capers, lemon juice, and hearts of palm for a couple minutes. Then we added a little buttery spread and some parsley and turned off the heat.
1 pound sunchokes, well rinsed and thinly sliced (food processor works great)
2/3 cup vegan mayonnaise
1 tsp thyme
3 Tbl olive oil
4 cloves minced garlic
salt and pepper
1/4 cup bread crumbs
Whisk together the mayonnaise, garlic, thyme, oil, garlic, salt and pepper. Toss with the sunchokes. Place into a glass/ceramic ovensafe dish, and top with breadcrumbs. Bake in a 375 degree oven until the bread crumbs are toasted brown on top (approx 45 minutes).
Tagged pasta
Pumpkin stuffed with pumpkin stew, mashed potatoes with green onions and roasted garlic, sage and oyster mushroom cornbread stuffing, homemade (and homeinvented) wheat gluten and yuba “turkey”, shitake mushroom gravy, white bean and temeph gravy, cranberry sauce, cranberry chutney, collard greens, mashed sweet potatoes, roasted brussel sprouts.
Plus, there was ham, an indian chicken dish, squash and shrimp stew, and bacon stuffing (not pictured).
For dessert (not pictured): pumpkin pie with whipped cream, tiramisu, and lots of vegan pumpkin pie with soy whipped cream.
Tagged holiday
