Vegan fish sticks with sauteed kale and chickpeas

Vegan fish sticks (tofu, tahini, nori, sea salt, black pepper, corn mean, whole wheat flour, cayenne pepper) with sauteed kale and chick peas (sea salt, evoo/flax oil, lemon juice).

Roasted corn squash stuff with kale, chickpeas and raisins; shiitake mushroom brown rice pilaf

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

Brown rice risotto with chick peas, sweet potatoes and kale (garlic, sea salt, evoo/flax oil, black pepper, garlic, all spice, ginger, nutritional yeast).

Vegan tourtière with chick peas, caramelized vidalia onions, portabello mushrooms, and spinach w/sundried tomato and vegan cheese sauce

Vegan tourtière (spelt flour, vegan margarine, sea salt) with chick peas, caramelized vidalia onions, portabello mushrooms, and spinach (sea salt, tamari, vegan sugar, garlic, lemon juice, ginger, herbs provençal) w/sundried tomato and vegan cheese sauce sauce (vegetable stock, white vinegar, sea salt, nutritional yeast).

For this dish, I sautéed the vegetables, tossed them with the chick peas grounds with tamari, lemon and garlic, and then baked them in the par-baked crust.

Tofu wellington with lentil and dulse gravy on a bed of wilted kale and chick peas

Tofu wellington (phyllo, tofu roasted and then baked with a sauce of shiitake mushrooms, horseradish mustard, vegan worcestershire sauce, liquid smoke, garlic, tamari, vegetable stock and sea salt) with lentil and dulse gravy (red lentils, dulse, garlic, vegetable stock, sea salt, herbs provençal) on a bed of wilted kale and chick peas (lemon juice, sea salt, garlic, turmeric, coriander, cumin).

For this dish, I thin sliced the tofu and roasted it until it browned a bit, and then I back it in the sauce until it had all thickened together. I find that, even when I marinade, large blocks of tofu don't soak up as much flavour as slicing and baking. Once the slices where done, I stacked them and rolled them up in a phyllo sheet and baked them. The gravy was straight forward (I put all of the ingredients in the pot, cooked until the lentils were done, blended, and then cooked down the to the consistency I wanted). The chick peas and black kale were a simple sauté until the greens were nicely wilted.

Vegan grilled cheese with sundried tomatoes, mushrooms and pears, tomato soup and roasted brussels sprouts

Vegan grilled cheese (whole wheat pita, chick peas, tahini, turmeric, garlic, vegetable stock, garlic, sea salt, paprika, white vinegar, lemon juice) with sundried tomatoes, mushrooms and pears (vidalia onions, sea salt, evoo/flax oil, lemon juice, liquid smoke) w/tomato soup (tomatoes, white vinegar, vegetable stock) and roasted brussels sprouts (evoo/flax oil, sea salt, garlic).

Chick pea and maitake mushroom burger on a spelt kaiser with a side of roasted green beans

Chick pea and maitake mushroom burger (vegetable stock, nutritional yeast, tahini, garlic, ginger, coriander, cumin, chili flakes, black pepper, vegan worchestershire sauce) on a spelt kaiser (spelt flour, yeast, sea salt) with sundried tomatoes and cilantro with a side of roasted green beans (evoo/flax oil, sea salt, nutritional yeast).

Pomegranate and agave blackened tofu and chick pea, salsify and mushroom au gratin on a bed of wilted red kale in a light vegetable broth

Pomegranate and agave blackened tofu (cumin, coriander, chili, sea salt, evoo/flax oil, garlic) and chick pea, salsify and mushroom au gratin (spelt flour, vegetable stock, black pepper, nutritional yeast, evoo/flax oil, white vinegar, garlic, onion powder), on a bed of wilted red kale in a light vegetable broth (lemon juice, vegetable stock, sea salt, garlic).

Curried chick peas, sweet potatoes and green chard w/black rice

Curried chick peas, sweet potatoes and green chard (garlic, ginger, tuermic, coriander, chili paste, vegetable stock, peanut butter, lemon juice) with black rice.

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).

Channa curry with pineapple, red pepper and spinach over brown rice

Channa curry with pineapple, red pepper and spinach over brown rice.

I played sous chef for this dish (I just did some of the knife work, the rice and the plating). Based on a recipe from the Alternative Vegan.

Spinach salad with artichokes, raisins and red peppers; chick pea and pepita veggie burger with sweet potato mash

Spinach salad with artichokes, raisins and red peppers (lemon juice, black pepper, nutritional yeast, sea salt, liquid smoke).

Chick pea and pepita veggie burger (chick peas, pepitas, yellow split peas, allspice, five-spice powder, onion powder, cumin, garlic, vegetable stock), with artichoke/macadamia cheese (garlic, cilantro, sea salt, nutritional yeast) on a whole wheat beer bun (whole wheat flour, Heineken, sea salt, baking powder, evoo/flax oil).

Sweet potato mash with cilantro and chipotle (garlic, evoo/flax oil, sea salt).

The photo doesn't really capture it, but the burger was simply massive. I wasn't sure if I'd be able to eat it all. Against all reason and decorum, I decided to make a vegan version of the American superburger thing.

Channa and potato curry with mushrooms and cabbage over brown rice

Channa and potato curry with mushrooms and cabbage over brown rice.

1 cup brown rice
2 cups of water
1 teaspoon sea salt

2 potatoes chopped.
2 cups of cooked chick peas
2 cups of shredded cabbage
2 tablespoons of turmeric
1 teaspoon of ginger
2-3 tablespoons of minced garlic
3 tablespoons of cilantro
1 teaspon of coriander
1 teaspoon of mustard
1 sliced vidalia onion
Chili to taste
3 tablespoons of evoo/flax oil

Sweet potato, rhubarb and chick pea curry over quinoa with a saffron, scallion and coconut milk broth

Sweet potato, rhubarb and chick pea curry (turmeric, ginger, chili, garlic, asafetida, coconut milk, mustard, vegetable stock, liquid smoke, sea salt) over quinoa (sea salt, scallions) with a saffron, scallion and coconut milk broth (sea salt, vegetable stock).

Potato and onion pierogy with nutritional yeast over sauteed kale, chick peas and red pepper w/a saffron dulse broth.

Potato and onion pierogy (store bought) with nutritional yeast over sauteed kale, chick peas and red pepper (canola oil, sea salt, lemon juice) with a saffron dulse broth (ginger, vegan white wine, cider vinegar, vegetable stock, black pepper).

Ground nut stew with chick peas and sweet potatoes over brown rice

Ground nut stew with chick peas and sweet potatoes over brown rice.

2 cups of cooked chick peas.
4 carrots sliced or diced.
4 tomatoes.
1 red pepper diced.
Vegan vegetable bullion or 1 cup of stock.
4 stalks of celery diced.
1 large vidalia onion diced.
1 cup of minced cilantro (added towards the very end of cooking)
1 tablespoon of minced cilantro for garnish
2 tablespoons of organic crunchy peanut butter
1 medium sweet potato in 1/2 inch dice (or larger if you like big chunks)
Turmeric, coriander, ginger to taste (or 1-2 tablespoons of curry powder)
1 tablespoon of palm oil (or vegan ghee or margarine)
1 tablespoon lemon juice
Sea salt and chili to taste.

Dry fried chickpeas with coriander; roasted sweet potato, eggplant and tomato curry with mushrooms and scallions over brown rice

Dry fried chickpeas with coriander (from the Alternative Vegan); roasted sweet potato, eggplant and tomato curry with mushrooms and scallions (cashew/macadamia butter, ginger, turmeric, chili, chipotle, wine vinegar, sea salt, vegetable stock) over brown rice

Dry fried chickpeas with coriander and chipotle/pomegranate.potato and kale salad with

Dry fried chickpeas with coriander (from Alternative Vegan) and chipotle/pomegranate potato and kale salad (evoo, sea salt, black pepper, pomegranate juice, chipotle, red potatoes, wilted kale, sea salt, kale, herbs provencal).

Although not prepared by me, the chick pea main course was nevertheless delicious.

Vegan cream of asparagus soup; grilled spinach salad with pineapple, portabello, chick peas and salsify wtih an orange, sesame miso dressing

Vegan cream of asparagus soup (soy milk, evoo/flax oil, garlic, vegan chicken stock). Roasted spinach salad with pineapple, portabello, chick peas and salsify wtih an orange, sesame miso dressing (garlic, chili, sea salt, black pepper, white miso, orange juice, sesame oil). Salsify is one of my favourite tubers!

Chick pea, avocado and tomato salad; roasted romaine salad with vadalia onions, lentils and portabello mushrooms

Dinner 19 May 2007


Chick pea, avocado and tomato salad (lime juice, sea salt, garlic, evoo).
Roasted romaine salad with vadalia onions, lentils and portabello mushrooms (evoo, sea salt, black pepper, pomegranate juice).

I went to a bbq last night. I also made veggie dogs and baba ghanoush, but these were pretty standard. The one experiment was a pomegranate mojito (accentuating the lime juice with a splash of pomegranate juice), which turned out to be quite good.