Friday, July 14, 2006

Tempeh Wrapped in Grape Leaves and Phyllo, Choux a la Flamande, Braised Carrots and Parnsips, French Bread


Tempeh Wrapped in Grape Leaves and Phyllo

Choux a la Flamande
(Braised Red Cabbage, recipe below)

Braised Carrots and Parnsips

French Bread

Our tribute to Bastille Day usually involves making Seitan Bourguignon, but it was a little too hot today (and... we were out of seitan). So tonight, we went with the tempeh wrapped in phyllo -- deep-fried tempeh brushed with rosemary infused olive oil, wrapped in rinsed grape leaves, wrapped again in phyllo and baked for 10 minutes. (and for anybody just coming to the site -- this phyllo is vegan, locally made in Cleveland, using olive oil instead of butter.

Choux a la Flamande

1 tbs. of soy margarine
1/2 of red cabbage sliced thinly
1 tbs. apple cider vinegar
1 apple, peeled, cored, sliced thinly

Melt the soy margarine in a pan large enough to hold the red cabbage. Add the cabbage and stir. Sprinkle the vinegar across the cabbage and turn to coat. Add salt and pepper to taste. Cover and let simmer for 10 minutes.

Uncover and add the sliced apple, stir to combine, continue to cook until the cabbage has cooked through, but still has a little bit of crunch left.

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