Empanadas with vegan cheese, butternut squash, spinach and raisins with a pomegranate gravy and salsa

Empanadas with vegan cheese (walnuts, nutritional yeast, sea salt, lemon juice), butternut squash, spinach and raisins (sea salt, coriander, cumin, paprika, chili, cloves, allspice, cardamom) with a pomegranate gravy (pomegranate juice, tomatoes, onions, garlic, sea salt, walnuts) and salsa.

I got the salsa fresh from the jar, but the rest was from scratch. The butternut squash makes a wonderful, creamy texture -- always good when it's freezing cold out!

The empanada dough:

2 cups of spelt flour
1/2 cup of water (more or less depending on how finely your flour is ground)
1/4 cup of white vinegar
1/2 teaspoon of garlic powder
Sea salt to taste
Vegetable oil to brown the dough.

Purple cabbage, red chard, chick peas, and butternut squash with a ginger and garlic gravy

Purple cabbage, red chard, chick peas, and butternut squash with a ginger and garlic gravy (ginger, garlic, vegetable stock, vidalia onions, nutritional yeast, vegan worcestershire sauce, sea salt, chipotle).

Red beans, collards and butternut squash in a yellow pepper gravy over quinoa

Red beans, collards and butternut squash with a yellow pepper gravy (sea salt, garlic, ginger, turmeric, cumin, chipotle, corn starch, vegetable stock, allspice) over quinoa (dulse, sea salt, evoo).

Rhubarbecue tofu with porcini/vidalia duxelles, butternust squash and coconut mash and chipotle peanut collards in a saffron broth

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.

Chick pea ceviche with butternut squash and spinach mole over brown rice

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.