Japanese Steel

It's no Hitori Hanzo sword, but I have Japanese steel! You know the part in the Veganomicon where Isa and Terry tell you to consider dropping a benjamin on a good knife? You should listen. My brother showed up on vacation with his Top Chef style knife kit and well, I got a little jealous. So the ninja (who sanctions all household weaponry) got me a new knife set. Let me tell you this baby slices through a potato like it was buttah (or Earth Balance, whatever.)

On to this evenings creation. It's potato, mushroom, and red swiss chard layered and topped with sauteed leeks. I used a 4 inch springform pan for the mold.

Mashed potato Layer: potato, earth balance, unsweetened silk, tofutti sour cream, salt and fine herbes

Mushroom Layer: cremini 'schrooms, olive oil, sake, fine herbs, salt

Swiss Chard Leaves Layer: swiss chard leaves, olive oil, garlic, salt

Swiss Chard Stems Layer: Thinly sliced stems from swiss chard cut into bite sized ribbons, olive oil, and hickory bacon salt. Yes, I said Bacon salt. The hickory, peppered, applewood, and mesquite flavors are vegan.

I also quickly pan fried the tempeh and added some bacon salt to that, too.

For dessert we had a baked asian apple pear. I saw this on Christina Cooks. I ate most of it before I remembered to shoot the photo, but you get the idea...