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Got the Millenium cookbook last night. I'm browsing it this morning, trying to isolate some simple but satisfying ideas to tinker with over the next week and a half.

I definitely want a spring or "egg" roll of some kind. Do the commercially available spring roll wrappers use eggs, I wonder? The Millennium Cookbook has a recipe for shiitake/cabbage spring rolls with plum sauce that looks pretty good. But they use phyllo and bake the rolls. Sounds like a lot of trouble, compared to using premade wraps and frying them.

There's a simple recipe for a pasta pomodoro-like dish in which the tomatoes are marinated in white wine. There are also several recipes for pastas with "cream" sauces. I'd like to combine the two ideas and come up with a really compelling vegan white wine-garlic-cream sauce with tomatoes and basil.

I like the idea of the Grilled Seitan with Pear/Port Sauce and Corn/Mushroom Ragout, but the sweet/sour sauce seems like a ruinous match for wine -- despite the fact that it has wine in it. I wonder if something like a strong zin would pair with it, or would one destroy the other? (I suspect the latter.)

Anyway I'd prefer something with a richer but less tangy sauce, perhaps something with cardamom, allspice, or cloves, something that would match with the Pinots I've been drinking lately. I'm leaning in this direction because these are the only red wines that I like that I'm certain would go with vegan cuisine.

In any case I think I'll experiment with grilled seitan and tempeh as the base for the main course.

March 20, 2002 in old_site | Permalink

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