Tuesday, July 01, 2008

Portobello with Tofu, Spinach, and Brazil Nut Topping

So, I tried out my second idea for the Brazil Nut topping, a grilled portobello stuffed with smoked tofu, spinach, and topped with Brazil Nut "Parmesan". It looks pretty, but it fell short. It lacked a certain creamy indulgence. I'm thinking it would have hit home with the addition of something like the tofu mayo remoulade from the last Millennium Cooking Class. This attempt was too heavy on squeaky spinach


Blogger cookiecrumb said...

"squeaky spinach"
It's good to be frank with one's own assessments...
You think a little zucchini flower/olive oil paste might have helped?

10:51 AM  
Blogger Catherine said...


10:13 AM  

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