Crepes stuffed with Seitan and Lentil Stew
The crepes are from from VwaV (basan flour natch), and the lentils in the stew are quickly cooked in the pressure cooker -- another one of the indispensable kitchen tools that gets used a couple of time a week (mainly for making veg stock).
The (in-season) asparagus were fairly thick, so we blanched them, then quickly marinated them with olive oil, tamari and pepper, and finally grilled them until crisp...
As for the artichoke, I'm unsure if it's for eating or bowling...
Tuesday, March 27, 2007