Red pepper, artichoke and kalamata olive salad (evoo/flax oil, sea salt and lemon juice, lime juice).
Tofu and quinoa paella with lobster mushrooms, dulse and sundried tomatoes (evoo/flax oil, saffron, vegetable stock, tarragon, basil, oregano, sage, liquid smoke, garlic).
Clementines and kalamata olives with mint. No oil, no added salt -- just the ingredients with this dish.
Vegetable tajine (potatoes, chick peas, red pepper, zucchini, carrots, dates, prunes, almonds, walnuts, vegetable stock, white wine, lemon juice, sea salt, chili, garlic, ginger, turmeric, cumin, black pepper, cardamon, cinnamon, star anise, mint, thyme, cloves, cassia and saffron) with whole wheat pita.
Dinner 21 May 2007.
Deep dish pizza (spelt flour, evoo, sea salt) with dinosaur kale, vegan sausage (Tofurkey Italian sausage, kalamata olives, mushrooms and green peppers (crushed tomatoes, oregano, basil, nutritional yeast, evoo/flax oil, garlic, black pepper).
Dinner 14 May 2007.
Roasted chick pea (sea salt, cumin, turmeric, ginger, chile, evoo/flax oil, wine vinegar, mango and scallion salad (lemon juice, evoo/flax oil and sea salt).
Whole-wheat penne romanoff (red pepper, tomatoes, vodka, evoo/flax oil, garlic, oregano, basil, black pepper) with dinosaur kale and kalamata olives.
Mango gaspacho (mangoes, tomatoes, cucumber, garlic, evoo/flax oil, oregano, basil, kosher salt, black pepper) with orange pepper and caper salad (evoo, wine vinegar, sea salt, oregano) and whole wheat macaroni w/tomatoes and kalamata olives (basil, oregano, thyme, marjoram, black pepper, evoo, garlic, sea salt, nutritional yeast).
The mango got lost visually in the gaspacho (should have saved some for garnish), but the flavour was nice.
Brunch 15 April 2007.
Blackened tofu salad (extra firm tofu, chipotle, cumin, paprika, sea salt, black pepper, coriander, celery, scallions, vegan mayo, mustard, tahini, garlic).
Chocolate chipotle cornbread (cocoa, chipotle, beer, baking powder, wine vinegar, stevia, sea salt, whole wheat flour, corn flour, chick pea flour).
Kalamata and jalapeno tapenade (kalamata olives, scallions, jalapeno, capers, evoo, flax oil).
Artichoke, pepita and carrot salad with sundried tomatoes, raisins and scallions (cilantro, evoo, flax oil, lemon juice, black pepper, sea salt).
Dinner 8 April 2007. I went to a potluck for a friend's birthday to which I contributed olive and herb hummus (chick peas, kalamata olives, oregano, basil, sea salt, garlic, flax oil, evoo, black pepper, tahini, lemon juice), chipotle and pepita hummus (chipotle, pepitas, tahini, garlic, lemon juice, flax oil, evoo), pickled turnip and chick pea salad (pickled turnips, chick peas, scallions, sea salt, vinegar, black pepper). The quinoa salad (lower left) and the sweet potato salad (lower right) were really good, too.
The wine was Botter's Nero d'Avola.
Breakfast 5 April 2007. Espresso with crostini (Bob's Red Mill gluten-free all purpose flour w/yeast and a little corn flour) with kalamata olives, mint and garlic (and a little vegan margarine). This was the first gluten-free bread I've made. It was not the most successful loaf ever -- dense, kinda dry. So, I'm repurposing it as crostini.
Dinner 4 April 2007. Fusilli with red sauce (tomatoes, red pepper, cremini mushrooms, kalamata olives, basil, oregano, red wine, sea salt, black pepper, lemon juice); endive salad with diced hearts of palm, red pepper, scallions and mango (lemon juice, sunflower oil, sea salt, basil, oregano, black pepper). I also made a little amuse bouche version of the salad in a little endive cup.
