Asparagus soup, roasted mushrooms and sweet potato stack, fennel and orange salad, ratatouille and strawberry sorbet

Dinner 5 April 2007. I had company for dinner and some vegetables that I wanted to get rid of (so, I went for a full five courses):

• Vegan cream of asparagus soup (asparagus, soy milk, sea salt, orange juice, black pepper);
• Sweet potato and portabello mushroom milles feuilles with chipotle and lemon catsup (sea salt, tomato paste, lemon juice, chipotle, sunflower oil, garlic, stevia) with basil and oregano;
• Salad of roasted fennel, clementines, green pepper and walnuts dressed with citrus and oil (clementine juice and zest, minced fennel fronds, sea salt and sunflower oil);
• Ratatouille with cannelini beans (garlic, onion, green pepper, grilled eggplant and zucchini, tomatoes, cannelini beans, brown rice, sea salt, basil, oregano, thyme) garnished with walnuts;
  
• Strawberry sorbet (frozen stawberries, stevia and soymilk)
• And finally, espresso and cognac.

The wine was Eyrie's Pinot Noir.

Eggplant caviar with beer bread crostini and spaetzle with red pepper, lentil sauce

Dinner 25 March 2007.

Eggplant caviar (roasted eggplant, minced green pepper and plum tomato, lemon juice, olive oil, tabasco, sea salt, dill, wine vinegar, garlic) with beer bread crostini (beer, whole wheat flour, oregano, basil, sea salt, baking powder).

Spaetzle (whole wheat flour, baking powder, sea salt) with red pepper, lentil sauce (red peppers, paprika, lentils, plum tomatoes, red wine, garlic, sea salt, black pepper, wine vinegar, onions).

Wine: D'Arenberg's Darry's Original