Roasted, pickled and sauteed vegetables (zucchini, sundried tomatoes, artichokes, cremini mushrooms, arugula, nutritional yeast, sea salt, mustard, white vinegar, oregano, basil, black pepper, cayenne pepper) arugula and brown rice (evoo, sea salt).
With this dish, I roasted the vegetables, left them over night to marinate and then sauteed them with the arugula.
Roasted corn squash stuff with kale, chickpeas and raisins (garlic, lemon juice, sea salt, evoo/flax oil, ginger).
Shiitake mushroom brown rice pilaf (shiitake mushrooms, sea salt, evoo/flax oil, long grain brown rice).
Brown rice risotto with chick peas, sweet potatoes and kale (garlic, sea salt, evoo/flax oil, black pepper, garlic, all spice, ginger, nutritional yeast).
Jerk portabellos (evoo/flax oil, sea salt, tamari, cayenne pepper, pomegranate juice, allspice, cloves, coriander, cumin, paprika, black pepper, turmeric, ginger, vegan worcestershire sauce, star anise, cardamom), peppers and spinach (red, yellow and green peppers, vegetable stock, garlic) over brown rice and peas.
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).
Tofu cacciatore (garlic, evoo/flax oil, nutritional yeast, vidalia onions, tarragon, savory, sage, marjoram, rosemary, sea salt), over brown rice risotto with maitake mushrooms, currants and flat leaf parsley (garlic, evoo/flax oil, nutritional yeast, vegetable stock).
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).
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
3 mushrooms and Chinese greens (oyster, shiitake and button mushrooms, baby bok choy, sea salt, garlic, ginger, lime juice, soy sauce, sugar, vegan worcestershire sauce) with brown rice.
Vegan cheese risotto (short-grain brown rice, vegetable stock, white vinegar, nutritional yeast, garlic, sea salt, turmeric, mustard) with sundried tomatoes, kale and vidalia onions (sea salt, lemon juice, chili paste).
Peanut butter, mango and romano bean chili (garlic, cumin, paprika, coconut, liquid smoke, cremini mushrooms, vidalia onion, flat leaf parsley, spinach, jalapeno pepper, evoo/flax oil, tomato paste, lime juice, vegetable stock) and walnut cheese over brown rice.
Chili and cheese is a very popular combination in the midwest where I grew up. This dish had a great mouth feel and an excellent flavour. Coconut and mango add a rich undertone to anything spicy, and the walnut cheese added just the right richesse to the dish overall.
For the walnut cheese:
1/2 cup of walnuts ground until they start to get buttery
2 tablespoons of nutritional yeast
2 tablespoons of plain soy yogurt
1 tablespoon of turmeric
Sea salt to taste
Lentil and brown rice onigiri (tamari, vegan sugar, cider vinegar, garlic, sea salt, sesame oil) with spicy pickled shiitake mushrooms, broccoli and carrots (onions, sesame oil, cider vinegar, lemon juice, sea salt, chili paste).
Adzuki beans with bok choy, dulse, carrots over brown rice in a peanut/tamari broth (vegan white wine, apple cider vinegar, liquid smoke, sea salt, canola oil, chipotle, ginger).
This was mostly slow cooked. I stir fried the bok choy slightly and then oven baked the whole dish for a few minutes at the end. With the dulse and liquid smoke, it was almost a paella.
Cannelini bean and short grain brown rice salad with spinach, red pepper, yellow raisins and grilled portabello mushrooms.
2 cups cannelini beans
4 red peppers diced
2 cups of packed spinach minced
3 grilled or roasted portbello mushrooms
1 vidalia onion diced
3 (or more!) tablespoons of garlic
1 tablespoon of ginger
1 tablespoon of tamari
1/2-1 cup of yellow raisins
2 drops of liquid smoke
2 tablespoons of lemon juice
1 tablespoon of chipotle (or black pepper to taste)
2 tablespoons thyme
2 cups cooks short grain brown rice
2 tablespoons of evoo/flax oil (or canola).
The wine was Clos de Los Siete.
This clos is an unfined/unfiltered wine from Michel Rolland. Most of the vegetables in the salad were raw, which made this a good pair for me. For a roasted vegetable salad, I might have preferred a more full-bodied wine.
Dinner 26 April 2007.
An homage to the tomato, featuring an amuse bouche of grape tomatoes wrapped in basil leaf with evoo, sea salt, wine vinegar and nutritional yeast, a salad of minced dates, caper and sundried tomatoes dressed with lemon, evoo, and sea salt and a yellow tomato pomodoro e cipolini salad dressed with fresh basil, evoo, wine vinegar, black pepper and sea salt.
The wine was Botter's Nero d'Avola.
Dinner 22 April 2007.
Grilled portabello steaks (evoo, sea salt) with mornay sauce (vegan margarine, whole wheat flour, nutritional yeast, garlic, chili, white wine, tahini) garnished with red onion and mint.
Kale, tomato and red onion pilaf (evoo, flax oil, oregano, basil, thyme, vegan chicken stock, garlic, black pepper).
Dinner 13 April 2007. 
Avocado salad with grilled red pepper, mango and carrots in a lime, lemon grass and cilantro vinagrette (lime juice, lime zest, cilantro, wine vinegar, lemon grass, kosher sea salt, black pepper, evoo, flax oil).
Sweet potato and blackened tofu milles feuilles (sweet potatoes, sliced and grilled tofu blacked with chili, cumin, black pepper, chipotle, evoo, lime juice, white wine, garlic, flax oil, garnished with kosher sea salt, minced kale and cocoa).
Collards greens, congo peas and brown rice (white wine, lime juice, chipotle, cumin, black pepper, sea salt and garlic).
And for dessert, after a long week, I wanted some heiny.
Does that look like a halo or is it just me?
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).
Dinner 22 March 2007. Chick pea ceviche (chick peas, lemon juice, lime juice, scallions, tomatoes, sunflower oil, avocado, sea salt) with butternut squash and spinach mole (butternut squash, spinach, cocoa, sea salt, lemon juice, chipotle, cilantro, sunflower oil) over brown rice.
Wine: Botter's Nero d'Avola.
Dinner 21 March 2007. Artichoke and green olive stuffed eggplant with roasted mushroom, green pepper and cannellini bean salad.
Aperitif: Dubonnet red on ice.
Digestif: Cognac and espresso.
Click here for the recipe.
