Silence of the Lambs was on cable the other night as was
the sequel, Hannibal. I really love the scene where Dr. Lector served Ray
Liotta his own sautéed brain, a bit at a time. I'm sorry, I just loved
that scene, good acting, good special effects makeup. In a future recipe I
will feature a brain substitute, after I see the movie Land of the Dead,
but for right now, enjoy liver, fava beans and a nice chianti.
Vegan Liver and Onions
1 8 to 12 oz. package marinated seitan
1 large red onion-chopped
3 cloves fresh garlic, chopped
4 scallions chopped,
fresh black pepper or white pepper
1 cup Zinfandel white wine
2 tablespoons virgin olive oil
Saute onions, scallions and garlic in olive oil in a large
skillet on medium heat. After the onions soften, add wine, chives and
seitan and cover and simmer for 15 minutes or until liquid is reduced
completely. Add paprika and black or white pepper to taste.
When I was a teenager, I remember eating liver and onions that my mother
made. The whole episode is, for some bizarre reason, imprinted in my
brain. I was watching a sci-fi movie, The Black Scorpion (1957), and
eating on a TV tray. I remember that I pretended that the liver was tree
bark. Even years before I went vegetarian, I didn't want to think about
where liver really came from. Shiver. (BTW, as usual in 1950's monster
animal movies, the scorpion didn't get caught by scientists in a large jar
and released outside. Poor fella.)
Foole Moudammas (a mid-eastern fava bean dish)
1 16 oz. can fava beans (Progresso or other brand)
1 tsp salt
2 garlic cloves, mashed
one to two tablespoons lemon juice
virgin olive oil
Drain fava beans and bring to a slow boil. Add salt,
garlic, lemon juice and return to a boil. Mash beans slightly if desired.
Garnish with fresh chopped parsley and olive oil.
Light some candles (made without beeswax of course).
Serve with a nice Chianti.
Ask Clarice to remove your restraining mask.
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