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.