Terry Hope Romero's Vegan Eats World is an all-round brilliant cookbook. To continue my French theme this September, I made the Red wine-braised leeks and mushrooms from the book. It's all French, like. The recipe turned out to be delicious, and looked a little something like this.
I served the leeks with the juicy mushrooms in the same recipe. These tasty vegetables were served over a white bean purée, about which more tomorrow.
I kind of like the way the red wine braising juices look a bit blood-like on the plate. Maybe that's just me.