The asparagus was a perfect little snack. I prepared it a little differently than the original recipe: I threw some butter in a skillet, put a slice of bread in there to toast it grilled-cheese style, and nestled the asparagus along side, with a little salt and freshly cracked pepper. Bread toasted, asparagus bright green and ready, I stacked them up and poured the butter left in the skillet over top. It was tasty: the buttery, crunchy sweetness of the bread with the slight bitter bite of the asparagus: yum. I’ll be serving this at the dinner party, but with a hollandaise to kick it up a notch.
I rounded out the meal with a baked potato and a vanilla yogurt for desert–nothing special, store bought. I did not make my yogurt from scratch. It was a well-portioned, delicious meal.
Dinner: Protose Steak and Baked Eggplant.
Next, I took the Protose out of the fridge (for more on how I made it, check here). It was surprising firm after mellowing a day in the cold. I threw a tablespoon of butter in a skillet and began to brown some onions. After a minute or so, I sliced the protose and set that in the skillet to brown. After it was brown on both sides, I added a little flour and cream to make a sauce with the onions.
The result? It tasted like peanut butter. I didn’t spit it out, I ate it, but it was not…”good.” It will not be appearing on my Banquet menu in March.
My protose sizzles in a skillet with onions.
UPDATE 01/22/2012: I made protose tonight for the second time in my life, and I have to say its pretty damn delicious. I used fresh ground peanut butter from whole foods, got a different brand of seitan, and was heavy handed with the seasoning. I recommend this recipe if you’re a veg or vegan.