Thursday, January 18, 2007

Trumpets and Mousse

Last night I got one more dish from VwaV under my belt - Asparagus and Sun-dried Tomato Frittata.



I doubled the recipe as we had lots of asparagus and two pounds of tofu to use up, and a larger-than-called-for skillet. It was really impressive, and much more flavourful than I thought it would be. Princess had a hard time with the nutritional yeast taste, but at least ate all the asparagus.

Tonight I wanted to use some pasta that I got on sale in the health food section at Loblaws called Veggie Trumpets, as well as use up other leftovers. I sauteed red onion slices, garlic and mushrooms in olive oil, then added 1/2 cup red wine and a few handfuls of spinach, 1/2 can of diced tomatoes and a cube of frozen basil. Tossed with the cooked trumpets, it came out like this.



And for dessert, Chocolate Mousse from the September VegNewsletter.

4 comments:

Judy said...

Just wanted to say hi to a fellow Ottawa blogger!

Mm, all the food looks great, in the post and the previous ones, especially the Boston Cream cake. Yum!

Urban Vegan said...

Trumpets--too cute. The presentation of your mousse looks lovely.

springsandwells said...

Yum! I love the trumpet shape - so fun to look at and fun to eat!

Vivacious Vegan (fellow vegan blogger) is always raving about that frittata... I'm a bit wary of a strong nutritional yeast flavor, so I'm not sure if I'd like it. Maybe I could just leave some of it out?

:)

Sarah said...

Springs and wells...you HAVE to try the frittata. I honestly didn't find the yeast strong, but yeah, maybe leave some out the first time. I hate anything that tastes cheesy, but this doesn't! It's SO good!