Break in Beantown

John and I leave this evening for Boston. The next week will be filled with wedding planning and visiting family, as well as a quick two-night get away for us in New Hampshire's White Mountains. I think I am most excited about tasing vegan cakes from the Hippie Chick Bakery, who will be designing our wedding cake! Of course I hve some veggie dining options scoped out, so hopefully we'll make it to a few of those. I'll have a full report with pictures when we return next Sunday!


Till then, I'll leave you with a photo of John's seitan cacciatore that he made earlier in the week. It was experimental cooking, but turned out really wonderful! He marinated the seitan overnight in white wine, tomato paste, and some herbs and seasonings. The seitan was then browned on its own in a little olive oil. Then he sauteed green and red pepper, zucchini, onions, and garlic, added back the seitan with some wine and simmered for about 10 minutes. We served it over some couscous. It was one of those dishes that improved with flavor, luckily we had enough to last us two more meals...