I've started the task of trying to make as many things from this book as possible. Beginning with the more basic dishes [[which are sometimes the best tasting]], and working my way to lengthy, more complex dishes. Thursday night of last week, I made dinner for Andy's parents. Since a lot of the dishes in this book are small, almost appetizers, I had to make something else with it. So, I thought a great combo would be Isa's Seitan Piccata with green beans [[from the Veganomicon]] and some Yukon Gold garlic mashed potatoes-- one of her fancier and more delicious dishes-- and the Bruschetta from Great Chefs Cook Vegan. It turned out pretty spectacular -- Andy's dad said it was the best Bruschetta he ever had, a big compliment from a man who sparsely compliments at all.
The AMAZING Bruschetta:
The Piccata sauce reducing:
The simplicity of the Bruschetta really enforced the need to have really fresh ingredients. Although I couldn't find purple basil, we had some fresh bakery sour dough and all organic produce. I was surprised that the tomatoes looked so pretty, too, with how out of season they are. It all made it very delicious.
Sunday night we made a Cat Cora recipe, with Isa's Ethiopian Seitan with Peppers-- and since I don't have the pictures uploads, I'll post more on THAT dish tomorrow.
If you have Great Chefs Cook Vegan, though, I HIGHLY recommend you try this. Everyone seems to be whining about how hard the recipes look, but this one was very manageable and fast. Give it try! You'll love it!
<3
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