Vegan pulled pork sandwich

Vegan pulled pork sandwich (tofu, tomatoes, liquid smoke, white vinegar, agave nectar, green peppers, garlic, sea salt, lemon juice, tamari, nutritional yeast, fenugreek, turmeric, ginger) on a whole wheat bun.

For this dish, I marinated and then roasted the tofu in the tamari, liquid smoke, garlic, etc. Then I roasted it again with the tomatoes and other ingredients. Roasting twice helps soak one flavour into the tofu, while adding another flavour layer on top of the tofu with the barbecue sauce.

Feijoada with sundried tomato and maitake mushroom pilaf

Feijoada (black beans, vegan seitan pepperoni, tempeh, tofu, cumin, coriander, chili, button mushrooms, vegetable stock) with sundried tomato and maitake mushroom pilaf (vegetable stock, orange blossom water, sea salt, evoo, black pepper).

Red pepper, artichoke and kalamata olive salad; tofu and quinoa paella with lobster mushrooms, dulse and sundried tomatoes.

Red pepper, artichoke and kalamata olive salad (evoo/flax oil, sea salt and lemon juice, lime juice).

Tofu and quinoa paella with lobster mushrooms, dulse and sundried tomatoes (evoo/flax oil, saffron, vegetable stock, tarragon, basil, oregano, sage, liquid smoke, garlic).

Barbecued tofu with pomegranate chipotle gravy; roasted and curried sweet potato mash; black eyed peas and greens; corn bread

Dinner 3 April 2007.

Barbecued tofu (red wine, lemon juice, tamari, garlic, sea salt, sunflower oil) with pomegranate and chipotle gravy (pomegranate juice, chipotle, sea salt, corn starch, sunflower oil);

Roasted and curried sweet potato mash (sweet potatoes, black pepper, sea salt, sunflower oil, garlic, cumin, turmeric);

Black eyed peas and greens (black eyed peas, spinach, onions, Yves veggie bacon, liquid smoke, lemon juice, sea salt);

Corn bread (corn meal, vegenaise, sweet mustard, whole wheat flour, baking powder, sea salt, sunflower oil).