This week's menu was inspired by the stacks of bright green asparagus gracing the refrigerated produce shelves at my local independent grocer. How could I not make something with it?
Meal #1 was the lemon-infused Tofu Piccata with Quinoa and Fresh Asparagus. The piccata sauce is made with rice milk or soy milk, lemon juice, Dijon mustard, nutritional yeast, and capers. It's that little bit of salty brine from the capers and tang from the lemon juice that bring it all together. Plus, I love the way the colors and textures complement each other as well.
Meal #2 was a Sweet and Sour Tempeh with Broccoli and Pineapple on Quinoa. Again, there was a pleasant contrast of flavors that made this dish one you want to dig into, and the contrasting colors are pretty eye-appealing as well.
The final dish doesn't look like much on screen, but believe me, it's purely decadent comfort food. The Seitan Stew with Root Vegetables is made with a thick, rich gravy that gets its flavor from tamari and tahini. Sautee a bunch of crimini mushrooms and shallots together in a pot, deglaze with cornstarch and water, season with tamari, then thicken with tahini. Add the cubed seitan, roasted sweet potato, parsnip and carrot, and you'd never know this was vegan.
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