Ginormous Artichokes and Veat Nuggets
My boyfriend (succinct who posted about our gothy cupcakes earlier) is a vegetarian and we often times struggle to find quality produce here in Denver, CO. We are both from California, where the produce is just AMAZING year-round. So imagine our surprise when we found gorgeous artichokes.
(Note the milk bone tin for those who commented on that on his entry)
We dipped the artichokes in a curry sour cream dip that succinct hated, but my best friend and I loved. Oddly, he loves curry, just wasn't too keen on curry with artichokes.
As well as the Artichokes, I made panko coated Veat nuggets. For those not in the know, Veat is a fairly impressive chicken substitute that we use. We only find it at Wild Oats Market and Vitamin Cottage around here, but I'm sure your local natural foods store will carry it (but not Whole Foods, for whatever reason, they never have it and look at me weird when I ask for it). Here is the outcome:
The sauce on top was a sauce made of Sriracha, soy sauce, and garlic. The panko was done by dipping the veat in beaten, free range eggs and then rolling it in the panko.
(Note the milk bone tin for those who commented on that on his entry)
We dipped the artichokes in a curry sour cream dip that succinct hated, but my best friend and I loved. Oddly, he loves curry, just wasn't too keen on curry with artichokes.
As well as the Artichokes, I made panko coated Veat nuggets. For those not in the know, Veat is a fairly impressive chicken substitute that we use. We only find it at Wild Oats Market and Vitamin Cottage around here, but I'm sure your local natural foods store will carry it (but not Whole Foods, for whatever reason, they never have it and look at me weird when I ask for it). Here is the outcome:
The sauce on top was a sauce made of Sriracha, soy sauce, and garlic. The panko was done by dipping the veat in beaten, free range eggs and then rolling it in the panko.