Vegan pulled pork sandwich

Vegan pulled pork sandwich (tofu, tomatoes, liquid smoke, white vinegar, agave nectar, green peppers, garlic, sea salt, lemon juice, tamari, nutritional yeast, fenugreek, turmeric, ginger) on a whole wheat bun.

For this dish, I marinated and then roasted the tofu in the tamari, liquid smoke, garlic, etc. Then I roasted it again with the tomatoes and other ingredients. Roasting twice helps soak one flavour into the tofu, while adding another flavour layer on top of the tofu with the barbecue sauce.

Letscho with whole wheat dumplings

Letscho (red lentils, red pepper, green pepper, dill, mustard, vegetable soup stock, tomatoes, white vinegar) with whole wheat dumplings (whole wheat flour, baking powder, sea salt).

Sweet potato, red lentil and jalapeño pudding with cranberries and green pepper

Sweet potato, red lentil, and jalapeño pudding with cranberries and green pepper (sundried tomatoes, pomegranate juice, apple cider vinegar, chick pea flour, vegetable stock, sea salt, cilantro).

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.

Yemesir wat and inguday tibbs on injera

Yemesir wat (lentils, red onion, paprika, chile paste, cumin, black pepper, turmeric, ginger, garlic, fenugreek, cardamom, evoo/flax oil and veggie stock) and inguday tibbs (green pepper, portabello mushroom, red onion, garlic, ginger, turmeric, evoo/flax oil and veggie stock) on injera. I didn't make the injera -- I just picked it up at my local Quickie.

Borscht with roasted potato and dill; tofu schnitzel with peppers over rice noodles

Dinner 25 April 2007



Borscht with roasted potato and dill (beets, sea salt, evoo, wine vinegar).
Tofu schnitzel (tofu, sea salt, evoo, soy milk, bread crumbs, black pepper, paprika, chick pea flour) with peppers (green peppers, red peppers, tomatoes, vidalia onions, sea salt, evoo, black pepper, wine vinegar) over rice noodles.

Blood orange and green pepper salad; plantains, red pepper and vegan chicken w/asparagus sauce; chocolate, cointreau and hazelnut mousse

Dinner 24 April 2007.

Blood orange, green pepper and red onion salad (lemon juice, lemon zest, evoo, flax oil, sea salt).

Plantains, red pepper and vegan chicken in asparagus sauce (sea salt, soy milk, nutritional yeast, asparagus, black pepper, evoo, whole wheat flour, white wine) on brown rice.

Chocolate, cointreau and hazelnut mousse (silken tofu, stevia, semi-sweet vegan chocolate chips, chocolate soy milk, cocoa, hazelnut butter, cointreau).

The mousse was inspired by urban vegan's post and her post on Nutella. I switched around the ingredients a bit and mine's not as beautifully presented.

Thin crust combination pizza

Dinner 15 April 2007.

Thin crust pizza (whole wheat flour, yeast, evoo) with vegan pepperoni, green pepper, black olives and mushrooms (tomato sauce, garlic, oregano, basil, evoo, flax oil, nutritional yeast).

The wine was Merryvale's Merlot.

Garlic broccoli, Hunan asparagus and red pepper, and lemon ginger mushrooms and green peppers.

Dinner 9 April 2007. Stir fry with quinoa.


Garlic broccoli (broccoli, carrots, tofu, garlic, corn starch, white wine, sea salt, sesame oil, chinese five spice).

Hunan asparagus and red pepper (tofu, aparagus, red pepper, white wine, wine vinegar, chili paste, tomatoes, sugar, garlic, corn starch, cumin, sea salt, sesame oil, chinese five spice).

Lemon ginger mushrooms and green peppers (cremini mushrooms, green pepper, tofu, corn starch, garlic, white wine, lemon juice, black pepper, ginger, chinese five spice).

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.

Artichoke and green olive stuffed eggplant with roasted mushroom, green pepper and cannellini bean salad.

Dinner 21 March 2007. Artichoke and green olive stuffed eggplant with roasted mushroom, green pepper and cannellini bean salad.

Aperitif: Dubonnet red on ice.
Digestif: Cognac and espresso.

Click here for the recipe.