Summer Corn and Tomato Bisque with Saffron and Crushed Fennel Seed

Summer Corn and Tomato Bisque with Saffron and Crushed Fennel Seed.

Summer Corn and Tomato Bisque with Saffron and Crushed Fennel Seed.

Notes

Recipe

I followed The Horizons Cookbook: Gourmet Meatless Cuisine Tofu Crab & Corn Bisque Recipe, garnishing with smoked paprika and fresh Italian parsley.

Tasting

Like the recipe suggests, this will remind any seafood lover of a summer seafood bisque, with the crab's texture and old bay seasoning standing in admirably in both taste and texture for the conventional crustacean. Don't skimp on the saffron or soy cream cheese; this dish is both elegant and rich enough to be a main course, and is an excellent summer meal when preceded by a fresh salad and followed by a light fruit crumble

Chimichurri Seitan Skewer Salad

Chimichurri seitan skewers on a bed of leaf and romaine lettuces, pear tomatoes, and carrots dressed with citrus-herb vinaigrette. Based on the Candle Cafe Cookbook Seitan Skewers with Chimichurri Citrus-Herb Sauce.

Raw materials in the Garden

Notes

Recipe and Substitutions:

To prepare the skewers and sauce, I faithfully followed the cookbook recipe. After removing them from the grill, I plated them on the raw vegetables and then drizzled residual marinade and chimichurri sauce over the whole thing.

Tasting:

This salad was labor intensive but incredible. I've had Candle Cafe's skewers both at the restaurant and from the prepared food case at Whole Foods yet I preferred the homemade iteration for at least three reasons: 1) the seitan was served immediately off the grill so it didn't have time to cool and stiffen; 2) it was nice to have a full salad and both of the sauces to round out the meal; and 3) while I love the smoky flavor of grilled food and the aesthetics of char marks, I don't like food overly scorched (it's carcinogenic) and so I was able to control and reduce over-browning.