Thursday, October 7, 2010
This Week's Menu
It's been a cold and rainy week, which is why the theme of this week's meals was comfort food. And fall vegetables like butternut squash are also among my favorite. How could I resist making something smooth and creamy with it?
I think my favorite entree this week is the pasta with butternut puree made just a little bit richer by adding a touch of Tofutti cream cheese. This was accompanied by broccoli rabe sauteed with pine nuts, kalamata olives, canellini beans, and sliced garlic. The contrasts of bitter and sweet balanced nicely.
My client was craving creamed spinach, so I decided to do a vegan version of a southern favorite, panfried tempeh with creamed spinach and polenta. It had that "down home southern hospitality" feel to it, which I appreciated on a cold New England day.
The third meal was a Moroccan Chickpea Tagine seasoned with cinnamon and cumin, two warming spices. The addition of currants gave a nice sweetness to the other flavors. Any one of these would be perfect meals for the cold fall evenings ahead.