Roasted potatoes, asparagus, sundried tomatoes and portabello mushrooms with a dulse and vinegar gravy

Roasted potatoes, asparagus and portabello mushrooms (sea salt, garlic evoo/flax oil) with a dulse and vinegar gravy (dulse flakes, white vinegar, sea salt, garlic).

This is a very simple dish, easy to make, relying primarily on the natural flavours of the ingredients. The dulse also makes for a very nice purple accent. A nutritional yeast gravy would have been just as good.

Vegan macaroni and cheese with asparagus, red peppers and dulse

Vegan brown rice macaroni and cheese with asparagus, red peppers and dulse.

For the cheese sauce:

1 1/2 cups of vegetable stock
1 heaping tablespoon of arrowroot powder
1 tablespoon of white vinegar
1 tablespoon of evoo/flax oil
1 tablespoon of turmeric
1 tablespoon of minced garlic
1 teaspoon of paprika
Dash of cayenne pepper
1/2 cup of nutritional yeast
Sea salt to taste

Hunan tofu with asparagus and red peppers over brown rice

Hunan tofu with asparagus and red peppers (tamari, garlic, chili paste, white vinegar, mustard, agave nectar, sugar, lime juice, sea salt, vegetable stock, sea salt) over brown rice

Sweet potato and vegan cheese empanada with tomato sauce and roasted asparagus

Sweet potato and vegan cheese empanada (spelt flour, yeast, sea salt; rice wine vinegar, chipotle, sea salt, cilantro, ginger, garlic, turmeric, evoo) with , tomato sauce (sea salt, chipotle, garlic) and roasted asparagus (sea salt, liquid smoke, evoo).

Vegan shells and cheese with mushrooms, spinach and a ribbon of chipotle oil sided with grilled asparagus

Vegan shells and cheese (silken tofu, cashews, paprika, turmeric, garlic, vegetable stock, nutritional yeast) with mushrooms, spinach (garlic, evoo/flax oil, olive brine, nama shoyu) and a ribbon of chipotle oil (chipotle, lime juice, evoo/flax oil) sided with grilled asparagus (sea salt, evoo/flax oil and lime juice).

Roasted asparagus with sea salt and nutritional yeast; ratatouille with beluga lentils and chipotle over brown rice;

Roasted asparagus with sea salt and nutritional yeast (with a little evoo/flax oil).

Ratatouille with beluga lentils and chipotle (zucchini, eggplant, tomato paste, green peppers, vegetable stock, vegan white wine, garlic, nutritional yeast) over brown rice herb pilaf (vegetable stock, herbs de Provence).

I'm tempted to dub this main: ratachili. Was it spicy ratatouille with lentils or was it really chili with zucchini and eggplant?

Brown rice risotto with asparagus, sundried tomatoes, mushrooms and red pepper

Brown rice risotto with asparagus, sundried tomatoes, mushrooms and red pepper (evoo/flax oil, garlic, vegetable stock, nutritional yeast, oregano, basil).

Chilled spicy orange soup; asparagus, mushroom and basil tofu frittata

Dinner 22 May 2007.


Chilled spicy orange soup (orange tomatoes, orange pepper, orange juice, chipotle, sea salt, black pepper, evoo/flax oil).

Asparagus, mushroom and basil tofu frittata (garlic, sea salt, black pepper, oregano, basil, potato flour, soy milk, cashew/macadamia butter, red onions, evoo).

The soup was raw (I think) except for the chipotle, which could have easily worked with jalapeno instead.

Lentil salad with sauteed mushrooms, asparagus and scallions w/matzoh cracker

Lunch 28 April 2007

Lentil salad with sauteed mushrooms, asparagus and scallions (dressed with lemon juice, garlic and evoo and flax oil) w/matzoh cracker

Red pepper, grapefruit, date and spinach salad; barbecued tofu riblets, sweet potato and scallion mash, and grilled asparagus

Dinner 27 April 2007.


Red pepper, grapefruit, date and spinach salad dressed in evoo/flax oil, sea salt, grapefruit juice, black pepper and jalapeno.

Barbecued tofu riblets (tofu, pomegranate juice, tomato, black pepper, chili, cumin, paprika, walnuts, lemon juice, garlic and sea salt), sweet potato and scallion mash (evoo, wine vinegar, cardamom, sea salt, black pepper), and grilled asparagus (evoo, black pepper, sea salt).

Appearing as a digestif this time around, a new favourite of mine, a screwdriver. Heaven help me. I think I may have a crush on this drink.

Tofu charlemagne with scallion and portabello duxelle; grilled asparagus; potato and kale colacannon; peanut butter and chocolate affogato

Dinner 14 April 2007.


Tofu charlemange (marinated and grilled tofu, garlic, red wine, sea salt, black pepper, vegan beef stock, evoo, flax oil, whole wheat flour) stuffed with scallion and portabello duxelle (minced scallions and portabello with red wine, vegan beef stock, sea salt, black pepper) on grilled asparagus (evoo, sea salt, black pepper) with sliced portabellos.

Colacanno (potatoes, kale, garlic, nutritional yeast, soy milk, sea salt, black pepper, wine vinger).

Charlemagne is traditionally made with a burgundy wine (often madeira). I made it with a Cote Du Rhone, 'cause that's what I had.

Peanut butter and chocolate affogato (Soy Delicious peanut butter and chocolate soy ice cream) with fresh espresso. Affogato is normally made with vanilla ice cream.

The wine was Louis Jadot's Beaujolais.

Dirty penne romanoff on wilted kale with raisins; grilled eggplant and asparagus involtini with pesto

Dinner 12 April 2007.


Dirty penne romanoff on wilted kale with raisins (whole wheat penne, red peppers, sundried tomatoes, vodka, garlic, oregano, basil, sea salt, black pepper, kalamata olive brine, evoo).

Grilled eggplant and asparagus involtini with pesto (evoo, flax oil, black pepper, sea salt, basil, lemon juice, nutritional yeast).

The wine was Perrin & Fils Nature Cote du Rhone.

Garlic broccoli, Hunan asparagus and red pepper, and lemon ginger mushrooms and green peppers.

Dinner 9 April 2007. Stir fry with quinoa.


Garlic broccoli (broccoli, carrots, tofu, garlic, corn starch, white wine, sea salt, sesame oil, chinese five spice).

Hunan asparagus and red pepper (tofu, aparagus, red pepper, white wine, wine vinegar, chili paste, tomatoes, sugar, garlic, corn starch, cumin, sea salt, sesame oil, chinese five spice).

Lemon ginger mushrooms and green peppers (cremini mushrooms, green pepper, tofu, corn starch, garlic, white wine, lemon juice, black pepper, ginger, chinese five spice).

Asparagus soup, roasted mushrooms and sweet potato stack, fennel and orange salad, ratatouille and strawberry sorbet

Dinner 5 April 2007. I had company for dinner and some vegetables that I wanted to get rid of (so, I went for a full five courses):

• Vegan cream of asparagus soup (asparagus, soy milk, sea salt, orange juice, black pepper);
• Sweet potato and portabello mushroom milles feuilles with chipotle and lemon catsup (sea salt, tomato paste, lemon juice, chipotle, sunflower oil, garlic, stevia) with basil and oregano;
• Salad of roasted fennel, clementines, green pepper and walnuts dressed with citrus and oil (clementine juice and zest, minced fennel fronds, sea salt and sunflower oil);
• Ratatouille with cannelini beans (garlic, onion, green pepper, grilled eggplant and zucchini, tomatoes, cannelini beans, brown rice, sea salt, basil, oregano, thyme) garnished with walnuts;
  
• Strawberry sorbet (frozen stawberries, stevia and soymilk)
• And finally, espresso and cognac.

The wine was Eyrie's Pinot Noir.

Stir fried carrots, asparagus and vegan chicken with shiro miso; grilled bok choy and orange pepper salad

Dinner 2 April 2007. Stir fried carrots, asparagus and vegan chicken with shiro miso sauce (miso, garlic, black pepper, corn starch, soy sauce, orange juice, onions, sea salt, sesame oil, sunflower oil) over brown rice.


Grilled bok choy and orange pepper salad with cognac, tamari and sesame dressing (cognac, garlic, lemon juice, tamari, sesame oil, gomaisho).

Spinach and mushroom boreka, roasted spicy potatoes and grilled asparagus

Dinner 28 March 2007. Spinach and mushroom (spinach, cremini mushrooms, tamari, sea salt, onion, garlic, red wine, lemon juice, black pepper) boreka (whole wheat flour, sunflower oil, sea salt, baking powder), with spicy potatoes (roasted potatoes, sunflower oil, sea salt, wine vinegar, cumin, paprika, chili) and grilled asparagus (asparagus, sunflower oil, sea salt).

Wine: D'Arenberg's Darry's Original.

Grilled vegetable croque-madame with asparagus wrapped in veggie bacon

Dinner 13 March 2007. Grilled vegetable (pineapple, eggplant, portabello mushrooms roasted with sea salt, black pepper and olive oil) croque-madame (thick sliced and grilled whole wheat bread, nutritional yeast, aioli [garlic + vegenaise] and mustard) with grilled asparagus wrapped in veggie bacon.

Wine: Sonop Organic Terroir Shiraz

Pear makes a good, and more traditional, alternative to the pineapple, but the pear will look less like the fried egg of the non-vegan version of the dish.