Wednesday, September 23, 2009

Beefless Stew and Mashed Potatoes

The Chef: Elizabeth

The Menu: A savory beef stew—except, of course, without the beef. Instead, Elizabeth used yet another item from our Gardein stash, this time the Beefless Tips. Red wine, carrots, onions, garlic, thyme, and tomatoes made a homey sauce for the tips, and the whole shebang was served over mashed potatoes. A side salad with romaine, tomatoes, chopped zucchini, and yellow squash added some color to the plate.

The Goods: Can you tell that it's cold here at the VNHQ? The thermometer says it's 65 degrees, but it definitely feels closer to 45 with the thick blanket of fog in which we've been shrouded all morning. On days like today, the only thing to do is stew! We got to share the meal with Matt Flanzer, who's one of our contributors. Guests make any meal more fun, and today's was no exception!

3 comments:

Matt Flanzer said...

Thanks so much for a wonderful and tasty lunch with the best of company!

Le Tige' said...

Regarde Grand! Reminds me of the time I made vegan beef stew. Oui, oui! viva la stew!

The Vegan Food Snob said...

Gardein veg beef has lovelt texture...it falls apart when roasted!