Yesterday, H mentioned that his favorite favourite British food was beef wellington. When I searched for beef wellington on Martha’s website, I found this tart recipe, which could easily be modified with Gardein beefless tips.
Instead of foie gras mousse (Really, Martha? Tortured duck mousse?), I made the Walnut Mushroom Pate from Veganomicon.
I also steamed some green beans and made a Frisee and Green-Apple Salad with Goat-Cheese Toasts, except there is no frissee in Woodstock, so I used mixed greens. For the goat cheese, I made the Peppered Cashew Goat “Cheese” from C’est la Vegan. Yum! I am making this for my next party.
This week’s MSM was much better than last week’s polenta French Toast.
Posted by kim g. on May 3, 2011 at 10:43 am
So glad you liked that recipe! The Wellingtons look great. (As does everything else!)
Posted by ntiveheart aka jayedee on May 3, 2011 at 8:49 pm
how lovely does this sound? thank you so much for sharing!
Posted by Easy Italian « Suburban Vegan on May 11, 2011 at 8:57 pm
[...] Posted May 11, 2011 by Kristen in Blog Recipe. Tagged: Italian. Leave a Comment Yesterday Oh She Glows posted a variation of Vegan Yum Yum‘s Tomato Basil Cream Pasta. When I saw the recipe come up in my Twitter feed (follow me!), I decided that this pasta needed to be Wednesday’s dinner. This morning my aunt sent me a link to Whole Living with a large slideshow of vegetarian recipes. As I browsed through it, I wanted to make everything, but I decided that summer greens bruschetta would go well with my tomato basil cream pasta. I could also use up my cashew goat cheese. [...]