Turkish Griddle Cakes (stuffed with Scapes), Red Pepper Couscous, Pomegranate Seitan with Button Mushrooms, Cucumber and Dill Salad
Turkish Griddle Cakes (stuffed with Scapes)
(adapted from Paula Wolfert's "Mediterranean Grains and Greens")
Red Pepper Couscous
(couscous, cinnamon stick, cumin, coriander, smoked paprika, tomato paste, roasted and pureed red bell pepper, water, salt and pepper)
Pomegranate Seitan with Button Mushrooms
Cucumber and Dill Salad with Balsamic Vinaigrette
Yay! Scapes are in season again, and that means we get to bring back this dish, adapted from Paula Wolfert's excellent cookbook. We use the green base section of the scape with this dish, frying, then turning it into a paste which gets stuffed into the shell -- which is made of soaked, day-old bread turned into a dough and fried on the griddle. Dipped in a little soy yogurt sauce, it's a little slice of nirvana...