Vegan meat and potatoes doesn't get better than this.Seitan from the Yellow Rose Recipes and piccata from the Candle Cafe Cookbook. My summer CSA is over, so I'm using up the last of the hardier veggies. The collard greens got a bit frozen in the fridge, but turned out good. I stripped off the tough stems and chopped them up, then sauteed them in garlic and veggie broth with a bit of liquid smoke. The potatoes are mashed with earth balance and soy milk and dried chives.
Portobello Po’Boys for Mardis Gras
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