Tuesday, June 26, 2007

Vegan Gourmet

I have a bit of an inferiority complex about my limitations as a cook. I know most cooks look down on vegan cooking and imagine it is boring and un-fancy. Although I know this is untrue, I love to read fancy gourmet cooking magazines and turn their recipes vegan just to show it can be done and that it can turn out well.

Since I adore Thai food, this Hollywood Thai Beef Salad recipe seemed an ideal candidate for veganization. I skipped the fish sauce and used Morningstar Farms steak strips instead of steak. I also added in some diced celery.

The recipe made for a light tasting but filling meal. The refreshing combination of citrus, mint and cilantro made this a perfect summertime dinner.

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