Pumpkin, tomato and jalapeño soup; russian kale, mushrooms and black eyed peas over brown rice risotto

Pumpkin, tomato and jalapeño soup (vegetable stock, sea salt, ginger, garlic, white vinegar, cilantro). This is a fun soup combination. The pumpkin provides the sweet, the tomatoes and vinegar provide the tang and the jalapeños provide the heat.

Sauteed russian kale, mushrooms and black eyed peas (evoo/flax oil, garlic, vegan worcestershire sauce, lemon juice, liquid smoke, sea salt) over brown rice risotto (tomatoes, vegetable stock, evoo/flax oil, garlic, nutritional yeast).

Six bean and spinach curry with macadamia cheese; aloo gobi over brown rice with macadamia cheese

Six bean and spinach curry (romano beans, chick peas, lima beans, pinto beans, lentils and black eyed peas, vidalia onions, tomatoes, garlic, ginger, turmeric, chile, mustard, sea salt, lemon juice) over brown rice with macadamia cheese ribbons (macadamia butter, lemon juice, sea salt, garlic, nutritional yeast).

This is a veganized version of palak paneer, one of my favourite pre-gan dishes.

I was only the official taster for the cauliflower and potatoes but I declared it delicious!

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).