Roasted eggplant, zucchini and tomato mille-feuilles (sea salt and evoo/flax oil) with miso, dulse and sundried tomato pesto (garlic, spinach, evoo/flax oil, nutritional yeast).
Whole wheat fusili fagioli with red peppers and spinach (cannelini beans, vegetable stock, white whine, wine vinegar, garlic, sea salt, black pepper).
Brown-rice fusilli fagiole (nutritional yeast, white beans, vegetable stock, hazelnut butter, garlic, white wine, tomatoes, jalapeno peppers, lemon juice, cider vinegar, herbs de Provence, thyme, sea salt, black pepper, spelt flour, spelt bread crumbs) with kale and oyster mushrooms (garlic, tamari, evoo/flax oil); baby romaine and tomatoes with lemon thyme dressing (lemon juice, thyme, evoo/flax oil, garlic, sea salt, black pepper).
Dinner 16 April 2007.
The wine was Louis Jadot's Beaujolais.
Thin crust (whole wheat, flour, water, yeast, evoo, sea salt, oregano, basil) pizza fagioli (cannelini beans, wine vinegar, sea salt, garlic, black pepper, whole wheat flour, tahini, evoo, nutritional yeast) with portabello mushrooms, red peppers, pears, spinach and red onion on my pizza stone.
I plated a slice with some insalata caprese (tofu, nutritional yeast, soymilk, garlic, sea salt, oregano, fresh basil, tomatoes). To replace the bocconcini, I tossed the cubed tofu in a mix of nutritional yeast, sea salt, garlic, evoo, and soy milk and then baked it (shake and bake!).
I was going to go with a roux, but in the end, I decided to go with white beans instead. It was creepy how much it looked like melted cheese after about five minutes. If I had broiled it instead of regular baking, it would have probably browned up nicely.
