Roasted eggplant and artichoke salad; roasted portabello steaks with a pear, chive and palm oil veloute and sweet potato and sweet onion mash

Roasted eggplant and artichoke salad (cider vinegar, sea salt, black pepper, chives, garlic, herbs de Provence, evoo/flax oil). Roasted portabello steaks (evoo, sea salt) with a pear, chive and palm oil veloute (pears, chives, whole wheat flour, palm oil, white wine, lemon juice, vegetable stock) and sweet potato and sweet onion mash (sea salt, palm oil, chives), plated, naturally, on a field of chives.

The sauce was based on a standard ravigote minus the tarragon and some additional accents. This may sound like an unusual pairing, but pear, mushrooms, onions and cheese are a common combination for panini.

Pissaladière with sundried tomatoes, green olives and pomegranate caramelized onions; ratatouille with chick peas and mushrooms

Pissaladière (whole wheat flour, canola oil, sea salt, yeast, herbs de Provence) with sundried tomatoes, green olives and pomegranate caramelized onions (sea salt, nutritional yeast, herbs de provence, pomegranate juice).

Ratatouille (roma tomatoes, Italian eggplant, zucchini, garlic, sea salt, black pepper, herbs de Provence, nutritional yeast, vegetable stock) with chick peas and cremini mushrooms.

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

Roasted ruby grapefruit w/mint, lemon and jalapeno; roasted tomato w/eggplant and zucchini milles-feuilles; chard and tofu hash on matzoh cracker

Dinner 23 April 2007.



Roasted ruby grapefruit with mint, lemon and jalapeno (ruby grapfruit, evoo, flax oil, mint, lemon juice, lime juice, lemon zest, jalapeno, stevia and a very small pinch of sea salt).

Roasted tomato with eggplant and zucchini milles-feuilles (tomato, evoo, flax oil, garlic, sea salt, nutritional yeast, basil, oregano, black pepper) dusted with nutritional yeast.

Spicy hard and tofu hash on matzoh crackers (whole wheat matzoh crackers, tofu, green chard, evoo, flax oil, garlic, black pepper, grapefruit juice, kosher salt, turmeric, chili, and cumin) with a paprika run-around.

I can feel the mushroom withdrawal already.

The aperitif was elderflower water (although tequila and grapefruit juice would have been an equally perfect opener). The wine was Botter's Nero D'Avola.

Dirty penne romanoff on wilted kale with raisins; grilled eggplant and asparagus involtini with pesto

Dinner 12 April 2007.


Dirty penne romanoff on wilted kale with raisins (whole wheat penne, red peppers, sundried tomatoes, vodka, garlic, oregano, basil, sea salt, black pepper, kalamata olive brine, evoo).

Grilled eggplant and asparagus involtini with pesto (evoo, flax oil, black pepper, sea salt, basil, lemon juice, nutritional yeast).

The wine was Perrin & Fils Nature Cote du Rhone.