Mushroom, plantain, and arugula curry (garlic, turmeric, coriander, cumin, mustard, chili, allspice, garam masala, cloves, cardamom, tahini) with pomegranate coulis (pomegranate juice, sea salt).
Six bean and spinach curry (romano beans, chick peas, lima beans, pinto beans, lentils and black eyed peas, vidalia onions, tomatoes, garlic, ginger, turmeric, chile, mustard, sea salt, lemon juice) over brown rice with macadamia cheese ribbons (macadamia butter, lemon juice, sea salt, garlic, nutritional yeast).
This is a veganized version of palak paneer, one of my favourite pre-gan dishes.
I was only the official taster for the cauliflower and potatoes but I declared it delicious!
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
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).
Dinner 12 March 2007. Channa and cauliflower curry (chick peas, cauliflower, spinach, vidalia onion, garlic, ginger, turmeric, red chili flakes, cumin and cardamom) with red rice.
Wine: Sonop Organic Terroir Shiraz.
