Kale tortellini with tomato sauce

Kale (kale, brag's liquid amino, lemon juice, sea salt, nutritional yeast) tortellini (durum semolina, sea salt, basil, oregano) with tomato sauce (tomatoes, basil, oregano, sea salt, olive oil).

Look, it's me making tortellini!

The pasta was from scratch in this dish. Making the tortellini from scratch isn't as difficult as it looks. Basically, it involves rolling out the flour, then cutting it into squares, filling, folding, pinching a triangle, wrapping the two long ends of the triangle around a little finger or a chopstick, pinching again, and you're done.

Vegan feijoada over tomato/mango pilaf; sauteed spinach w/orange slices.

Vegan feijoada (black beans, Yves veggie pepperoni and bacon, tofu, cremini mushrooms, green peppers, yellow onion, thyme, bay leaf, cumin, chili flakes, lime juice, lime zest, vegetable stock) over tomato/mango pilaf (brown rice, tomatoes, cider vinegar, sea salt, black pepper, chipotle, mangoes, stevia, agave syrup, garlic), with sauteed spinach (evoo/flax oil, garlic, chili flakes and sea salt) and orange slices.

The wine was Clos de los Siete.

Basil, grape tomato amuse bouche; date, caper and sundried tomato salad; yellow tomato pomodoro e cipolini served with matzoh crackers

Dinner 26 April 2007.

An homage to the tomato, featuring an amuse bouche of grape tomatoes wrapped in basil leaf with evoo, sea salt, wine vinegar and nutritional yeast, a salad of minced dates, caper and sundried tomatoes dressed with lemon, evoo, and sea salt and a yellow tomato pomodoro e cipolini salad dressed with fresh basil, evoo, wine vinegar, black pepper and sea salt.

The wine was Botter's Nero d'Avola.