Roasted tofu cutlets splashed with nama shoyu and topped with mushrooms romanoff; roasted potatoes on a bed of mustard greens and vidalia onion

Roasted tofu cutlets (evoo, sea salt, black pepper) splashed with nama shoyu and topped with mushrooms romanoff (red pepper, paprika, garlic, ginger, vodka, sea salt, nama shoyu, lemon juice, macadamia butter); roasted red potatoes (sea salt, black pepper, evoo, nutritional yeast, white vinegar) on a bed of mustard greens and vidalia onion (evoo, sea salt, chipotle, lemon juice).

Sweet potato and vegan cheese empanada with tomato sauce and roasted asparagus

Sweet potato and vegan cheese empanada (spelt flour, yeast, sea salt; rice wine vinegar, chipotle, sea salt, cilantro, ginger, garlic, turmeric, evoo) with , tomato sauce (sea salt, chipotle, garlic) and roasted asparagus (sea salt, liquid smoke, evoo).

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).

Vegan shells and cheese with mushrooms, spinach and a ribbon of chipotle oil sided with grilled asparagus

Vegan shells and cheese (silken tofu, cashews, paprika, turmeric, garlic, vegetable stock, nutritional yeast) with mushrooms, spinach (garlic, evoo/flax oil, olive brine, nama shoyu) and a ribbon of chipotle oil (chipotle, lime juice, evoo/flax oil) sided with grilled asparagus (sea salt, evoo/flax oil and lime juice).

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.

Sweet potato and rhubarb soup; red bean and black rice salad with spinach and orange peppers

Sweet potato and rhubarb soup.

1 medium sweet potato peeled and diced.
2 stalks of rhubarb diced.
2 cups vegetable broth.
1 tablespoon of garlic.
1 teaspoon of ginger.
1 half teaspoon of chipotle (or to taste).
Sea salt to taste.
Minced cilantro for garnish.

Rhubarb and sweet potato complement one another very well. The rhubarb works a lot like tamarind in this recipe. With some heat from the chipotle, this soup has a lot of flavour.

Red bean and black rice salad with spinach and orange peppers.

2 cups cooked red beans
2 cups cooked forbidden black rice
2 orange peppers diced.
3 cups packed spinach minced.

Dressing:
1 heaping tablespoon of white miso.
1 heaping teaspoon of hazelnut butter.
Juice from three small limes.
1 small teaspoon of ginger.
1 tablespoon of garlic.
Sea salt and black pepper to taste.
2 tablepoons of evoo/flax oil.

Pineapple and red pepper salad; roasted zucchini, artichokes and rhubarb with walnut ginger coulis; tamari, tahini spaghetti; mango raspeberry sorbet

Pineapple, red pepper and scallion salad (canola oil, sea salt) with peanut, tamari and miso dressing.

Roasted zucchini, artichokes and rhubarb with walnut ginger coulis (nutritional yeast, sea salt, apple cider vinegar, sugar, stevia, chipotle). The walnut, ginger and rhubarb were all good. The zucchini didn't have enough flavour to hold up its end. Next time, it'll probably be mushrooms instead of zucchini.

Brown rice spaghetti with tamari, tahini and ginger bechamel with sun dried tomatoes and Italian parsley (all I did was plate this one, but it was delicious!).

Mango, pineapple raspeberry sorbet.

The wine was Clos de Los Siete.

Vegan feijoada over tomato/mango pilaf; sauteed spinach w/orange slices.

Vegan feijoada (black beans, Yves veggie pepperoni and bacon, tofu, cremini mushrooms, green peppers, yellow onion, thyme, bay leaf, cumin, chili flakes, lime juice, lime zest, vegetable stock) over tomato/mango pilaf (brown rice, tomatoes, cider vinegar, sea salt, black pepper, chipotle, mangoes, stevia, agave syrup, garlic), with sauteed spinach (evoo/flax oil, garlic, chili flakes and sea salt) and orange slices.

The wine was Clos de los Siete.

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.

Red beans and black rice with peppers, mushrooms and vegan chicken in a pomegranate, chipotle and espresso gravy

Lunch 20 May 2007.


Red beans and black rice with peppers, mushrooms and vegan chicken (Yves) in a pomegranate, chipotle and espresso gravy (pomegranate juice, espresso, chipotle, garlic, evoo/flax oil, lemon juice, vegan chicken stock).

Cantaloupe and chipotle soup; avocado, orange pepper and tomato salad; grilled portabello over red pepper, tomato and chard pilaf

Chilled cantaloupe and chipotle soup (sea salt, evoo, flax oil, lime zest, lime juice).
Avocado, orange pepper and tomato salad (sea salt and lemon juice).
Grilled portabello over red pepper, tomato and chard pilaf (garlic, oregano, basil, sea salt, black pepper, evoo/flax oil).

Red chard and cranberry bean soup; grilled portabello steak with roasted white potatoes w/chipotle herb gravy

Red chard and cranberry bean soup (vegetable stock, garlic, wine vinegar, black pepper, oregano, basil).

Grilled portabello steak with roasted white potatoes w/chipotle herb gravy (whole wheat flour, garlic, chipotle, oregano, basil, evoo, flax oil, vegetable stock).

Red chard, portabello and chick pea saute on plated nutritional yeast and tomato coulis; vegan chipotle mac and cheese with cilantro and cocoa sauces.

Dinner 17 April 2007.


The wine was D'Arenberg's Darry's Original.

Red chard, portabello and chick pea saute (evoo, lemon juice, sea salt, black pepper, oregano, basil and thyme) on plated nutritional yeast and tomato coulis (tomato, oregano, basil, garlic, olive oil, sea salt).

Whole wheat fusilli with a chipotle, lobster mushroom and nutritional yeast veloute (roux, nutritional yeast, lobbster mushrooms, chipotle, sea salt, lemon juice, vegan chicken stock) baked in a ramekin and then plated with cilantro (cilantro, lemon juice, garlic, evoo, sea salt) and cocoa (cocoa, stevia, evoo, sea salt, black pepper) sauces. Mixed up, it was like a vegan mac & cheese with mole.

Blackened tofu salad sandwich on chocolate chipotle cornbread; kalamata and jalapeno tapenade; artichoke, pepita and carrot salad

Brunch 15 April 2007.


Blackened tofu salad (extra firm tofu, chipotle, cumin, paprika, sea salt, black pepper, coriander, celery, scallions, vegan mayo, mustard, tahini, garlic).
Chocolate chipotle cornbread (cocoa, chipotle, beer, baking powder, wine vinegar, stevia, sea salt, whole wheat flour, corn flour, chick pea flour).
Kalamata and jalapeno tapenade (kalamata olives, scallions, jalapeno, capers, evoo, flax oil).
Artichoke, pepita and carrot salad with sundried tomatoes, raisins and scallions (cilantro, evoo, flax oil, lemon juice, black pepper, sea salt).

Avocado salad with grilled red pepper and mango; sweet potato and blackened tofu milles feuilles; collards and congo peas with brown rice

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?

Olive hummus, chipotle and pepita hummus, pickled turnip and chick pea salad

Dinner 8 April 2007. I went to a potluck for a friend's birthday to which I contributed olive and herb hummus (chick peas, kalamata olives, oregano, basil, sea salt, garlic, flax oil, evoo, black pepper, tahini, lemon juice), chipotle and pepita hummus (chipotle, pepitas, tahini, garlic, lemon juice, flax oil, evoo), pickled turnip and chick pea salad (pickled turnips, chick peas, scallions, sea salt, vinegar, black pepper). The quinoa salad (lower left) and the sweet potato salad (lower right) were really good, too.

The wine was Botter's Nero d'Avola.

Potatoes on corn cakes, pomegranate/chipotle syrup and brocolli and carrots

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.

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).

Teff and black bean pupusa, refried black beans, chipotle and pomegranate gomen, vegan cheese and jalapeno sauce

Brunch 31 March 2007. Teff and black bean pupusa (black beans, teff flour, whole wheat flour, sunflower oil), refried black beans, chipotle and pomegranate gomen (spinach, pomegranate juice, chipotle, cocoa, cumin, lemon juice, garlic, sea salt, tamari) and vegan jalapeno cheese sauce (nutritional yeast, vegan margarine, whole wheat flour, oregano, jalapeno, sea salt).

This brunch was inspired by the pupusa action at vegancookalong.blogspot.com. Pupusa is traditionally made with corn flour. Teff flour (the basis for Ethiopian injera) has a similar texture (although it doesn't hold together as well as corn flour). Continuing in the Ethiopian direction, I made gomen, normally collards w/yogurt and berbere, for which I subbed in chipotle and pomegranate. And since everything tastes better with cheese sauce, I went full on with it in a way that can only be called appropriate with brunch.

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.