Wednesday, February 20, 2008

Broccoli and Mushroom Vegan Pastry

This one looks much more complicated than it was to prepare.  The pastry is leftover from dinner (it was originally served warm with a salad on the side), and I'd been waiting to use the last scoop of the tofu maple cream.  
Vegan pastry made with finely chopped organic broccoli, mushrooms, leeks, and walnuts layered between sheets of vegan phyllo dough, baked and served cold with lemon honey vinaigrette sauce on the side; organic carrot spears; homemade applesauce and tofu maple cream; and vegan oatmeal whole wheat flower cookies.  All the veggies, except the mushrooms came from my weekly CSA.
waste generated: none :)


Rachelle said...

I just discovered your blog and, its great!

I don't have kids, but was thinking these ideas would work equally well for my husband and I.

Would you ever consider posting any of your recipes? I'm particularly interested in the maple tofu cream and the whole wheat wheatberry bread. They look so good!

Keep up the good work! Thanks!

Jeanine said...

I have only posted one recipe (for whole wheat pancakes/crepes) because I generally don't use precise measurements and my ingredients change depending on what is on hand - making it difficult to write out a recipe. However, the maple tofu cream is EASY (stolen from Dreena Burton) - -just stick a box of silken tofu (don't use the good stuff from the refrigerator case, use the mori-nu or some other brand) in your food processor or blender (I use extra firm), add 1 t. of cinnamon and 1 1/2 t. vanilla and blend until smooth. Add maple syrup (up to 1/4 cup) to taste.

Almost all of my bread comes from Beatrice Ojakangas' Great Whole Grain Breads.

Aubrey West @ Healthy Lunch Ideas said...

Vegans will really love this! I will recommend this blog to a friend of mine. Nice lunch ideas!