Vegan vegetable and herb soup (Italian tomatoes, carrots, celery, onion, red pepper, flat-leaf parsley, oregano, basil, thyme, marjoram, black pepper, red chili flakes, nutritional yeast, sea salt, lemon juice, evoo).
Steamed buns (spelt flour, sea salt, baking powder) with yellow split-pea gravy, carrots and arugula (garlic, ginger, turmeric, palm oil, sea salt, lemon juice).
Vegan cream of asparagus and dulse soup (chili, vegetable stock, soy milk, coconut milk).
Gari foto (spinach, tomatoes, chili, carrots, mushrooms, vidalia onions, vegetable stock, palm oil, macadamia/cashew butter, cider vinegar, sea salt, liquid smoke) with manioc cous cous simmered in coconut milk and chipotle.
Traditionally, gari foto is made w/a peanut sauce and with manioc flour instead of cous cous.
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.
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?
Lunch 11 April 2007.
Cream of broccoli soup with nutritional yeast, scallions and soy milk foam (sea salt, tabasco and evoo). Peanut butter and banana sandwich with raisin cardamom bread, with a little salad of sliced carrots and scallions (evoo, sea salt, wine vinegar). The wine is Perrin & Fils Nature Cote du Rhone.
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).
Brunch 6 April 2007. Potatoes (chili, cumin, tumeric, garlic sea salt, black pepper, scallions) on corn cakes (corn flour, sea salt), pomegranate/chipotle syrup (sea salt, pomegranate, chipotle, white wine) and brocolli and carrots (sunflower oil, white wine, sea salt).
My first shot at potato taquitos (c.f. the recipe at vegan cook-along) didn't turn out. I couldn't get the corn flour to hold together without a little wheat flour (one of my guests has celiac). So, I turned these into corn cakes instead.
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).
