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.
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.
