Tofu roasted in tomato sauce (tomatoes, vegetable stock, evoo/flax oil, garlic, sea salt, agave, coriander, cumin, chili, white vinegar, liquid smoke) with sautéed spinach, shiitake mushrooms and scallions (tamari, lemon juice, ginger).
Pomegranate and agave blackened tofu (cumin, coriander, chili, sea salt, evoo/flax oil, garlic) and chick pea, salsify and mushroom au gratin (spelt flour, vegetable stock, black pepper, nutritional yeast, evoo/flax oil, white vinegar, garlic, onion powder), on a bed of wilted red kale in a light vegetable broth (lemon juice, vegetable stock, sea salt, garlic).
Black bean, jalapeno and corn chowder ( soup stock, white potato, sweet potato, garlic, ginger) garnished with cilantro and chili powder. Corn chowder is very common in Illinois, although it usually have other vegetables instead of black beans.
Walnut, acorn squash and kale empanada (vidalia onions, garlic, ginger, nutritional yeast, turmeric, sea salt, black pepper) with mango salsa and taco salad (I didn't make the salad or the salsa, but both were very good and went really well with the richness of the empanada). I ground the walnuts and roasted squash and then minced the kale and onions to make a sort of cheese and kale filling. With the squash added, the texture was very light and creamy (surprisingingly so).
Banana and avocado brulee (walnuts, agave syrup, vanilla, pinch of sea salt).
Chocolate agave cupcakes with spicy chocolate frosting. Based on recipes in Vegan Cupcakes Take Over the World.
I actually baked these (so, I officially bake now, I guess). The frosting (which I did not make, although once again, I did some of the piping) adds a little chili and lime zest for flavour and colour.
Rhubarbecue tofu (rhubarb, chili, cumin, black pepper, sea salt, orange juice, agave nectar, vegan white wine, cider vinegar, garlic) with porcini/vidalia duxelles (thyme, vegan red wine, vegetable stock, evoo/flax oil).
Butternust squash and coconut mash (allspice, cardamom, nutmeg, sea salt, palm oil).
Chipotle peanut collards (garlic, vegetable stock, lemon juice, palm oil) in a light saffron broth (vegetable stock and saffron).
With a little baguette at the end, the broth didn't go to waste. Next time, I'll replace the cider vinegar and agave with molasses and white vinegar just to give the whole rhubarb a little more flavour depth.
Pulled vegan pork (tofu, tomatoes, mango, agave syrup, cider vinegar, liquid smoke, stevia, sea salt, vegetable stock, garlic, black pepper, white wine, lemon juice, chipotle, cumin, coriander, palm oil, evoo/flax oil) on sauteed spinach greens (lime juice, sea salt, palm oil).
Mango, lime and caper cole slaw (mango, green cabbage, purple cabbage, carrot, capers, cider vinegar, stevia, garlic, lemon juice, evoo/flax oil, sea salt, black pepper).
Wood ear mushroom risotto (evoo/flax oil, short-grain brown rice, wood ear mushrooms, garlic, vegetable stock, black pepper).
Vegan feijoada (black beans, Yves veggie pepperoni and bacon, tofu, cremini mushrooms, green peppers, yellow onion, thyme, bay leaf, cumin, chili flakes, lime juice, lime zest, vegetable stock) over tomato/mango pilaf (brown rice, tomatoes, cider vinegar, sea salt, black pepper, chipotle, mangoes, stevia, agave syrup, garlic), with sauteed spinach (evoo/flax oil, garlic, chili flakes and sea salt) and orange slices.
The wine was Clos de los Siete.
