The grilled seitan was similar to the Hezbollah Tofu version we've made in the past -- paired this time with the roasted fingerling potatoes (olive oil, salt, pepper, rosemary, 450F, 45 minutes) and asparagus (blanched 3 minutes, drained, shocked in ice water, then marinated with olive oil, tamari and pepper, finally grilled for 10 minutes). Liz then made a quick mushroom gravy (shallots, roux, veg stock, tamari, pepper, mushrooms).
The Strawberry Cream Cheese Tart was adapted from Good Housekeeping(!), and was simply delicious -- the crust, the strawberries, the soy cream cheese (and sour creme) plus the Soyatoo whipped cream (whipped together in the mixer, much better than the stuff from the pressurized canister).
But mostly the strawberries. ;)