Tuesday, February 7, 2012

Oh my god, I love to eat

Another fantasy meal.  And for any religious readers I may have, I am so perfectly sincere.  Eating is one of humankind's greatest pleasures, for which I am most sincerely grateful!

Here you see slices of king oyster mushrooms, and rounds of tofu dredged in seasoned flour, frying..."scallop-y" enough to kill you dead, I'm sure, all by themselves.







Add them to:



...a piccata sauce (any recipe, for instance the one in Veganomicon) in the works, with mushroom heads for flavour, just because I can...


...served with rounds of steamed butternut squash, sweet potato gnocchi (from the freezer, boiled then fried with the onions and garlic for the piccata), along with steamed collards rolled up and sliced...how very wonderful it is to be human and able to appreciate all this!

11 comments:

  1. I'm checking into air fares right now. Which day would be best for me to arrive. Seriously, you're so clever. The rounds of tofu and butternut squash look so much more appetizing than the usual format. It all looks delish — no wonder you love to eat. And you have the most interesting things stashed in the freezer.

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    1. Seriously, you don't want to be in Edmonton, Alberta, just now. Wait till I've got my garden going in the summer ;-) And the freezer...yes, it's very...large, very...full. I bought it back literally 20 years ago when my grandmother made a special money gift to all her grandchildren, and I bet I'm the only one still enjoying mine!

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  2. I love the little collard rolls! So funny they stay together like that. The gnocchi look wonderful, I bet they were perfect along with the butternut squash (run out of kabocha?). It all sounds wonderful. Do oyster mushrooms have a particularly seafoody flavor? Or is it just the name that makes them work so well as scallops?

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    1. Maud, the collards were truly an inspiration, but fun to do, sort of like one of those Japanese squeezed spinach salads, only with collards, and in a round rather than a cube. The oyster mushrooms taste like most other mushrooms, but they are huge and have big thick cylindrical stems, perfect for slicing rounds.

      Run out of kabocha? You are perceptive! No, I have four, four (little) kabocha squash on my dining room table food storage-horn o'plenty-centerpiece type thingy, but one big piece of butternut bought on a day when kabocha weren't to be had. Plus, you can't get that perfect circle out of a kabocha, no matter how you slice it. Or, probably, the firm texture of butternut, as kabocha tends to melt into delicious sweet tenderness at the very slightest provocation...

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  3. Wow, this looks awesome! Did you make the sweet potato gnocchi? If so, recipe please! Although honestly I am probably too lazy to ever do this. Is it super hella cold in Edmonton now? We are having the mildest winter ever, so far.

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    1. Stacy, I did make them. They're so easy, just equal volumes of mashed sweet potato and flour, with a little added salt. And they freeze quite well. The ones you see here have been frozen quite some time and were a little dried out, but they do rehydrate in the water!

      And you're quite right, I shouldn't whine about the weather. It is the mildest winter ever here, too, and I've just been out walking around. It feels like it should be spring, is what it is, and then spring...never...comes...

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  4. Love, love, loving this, Zoa! Gourmet food, in a flash! :)

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  5. Hey, thanks, Janet! It's super fun to do (for now) as well ;-)

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  6. Beautiful food! The mushroom scallops are so perfectly caramelized around the edges. I love the combo too...sweet potato gnocchi you say? Simply enticing. My stomach is literally growling right now.

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  7. That is extremely gourmet and the presentation is outstanding!

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  8. Beautiful dish! Whenever I see oyster mushrooms in a dish, it immediately makes it fancy. They seem to be a rare ingredientsaround here as I’ve only seen them once at a natural food store. Sweet potato gnocchi sounds so good!

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