Vegan fish sticks with sauteed kale and chickpeas

Vegan fish sticks (tofu, tahini, nori, sea salt, black pepper, corn mean, whole wheat flour, cayenne pepper) with sauteed kale and chick peas (sea salt, evoo/flax oil, lemon juice).

Vegan no tuna casserole

Vegan no tuna casserole (brown rice macaroni, whole wheat bread crumbs, braggs liquid aminos, kale, nori, tahini, nutritional yeast, sea salt, lemon juice, black pepper, whole wheat flour, arrow root powder, garlic, evoo).

Kale and plaintains with brown rice plated on a spicy pineapple and peanut sauce

Kale and plantains (sea salt, lemon juice, lidquid smoke, evoo/flax oil) with brown rice plated on a spicy pineapple and peanut sauce (roasted pineapple, peanut butter, arrow root powder, sea salt, white vinegar, black pepper).

Tofu, kale and vegan cheese runza; lobok and dulse latte

Tofu, kale and vegan cheese runza (minced tofu, kale, liquid smoke, nutritional yeast, white vinegar, lemon juice, sea salt, dill, mustard, black pepper; whole wheat flour, sea salt, yeast).

Lobok and dulse latte (sea salt, white vinegar, black pepper, arrowroot powder). This is a simple soup that produces a cream or chowder look. Lobok (daikon) and arrowroot also foam naturally with a handblender and dulse flakes provide a nice garnish.

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.

Roasted corn squash stuff with kale, chickpeas and raisins; shiitake mushroom brown rice pilaf

Roasted corn squash stuff with kale, chickpeas and raisins (garlic, lemon juice, sea salt, evoo/flax oil, ginger).

Shiitake mushroom brown rice pilaf (shiitake mushrooms, sea salt, evoo/flax oil, long grain brown rice).

Brown rice risotto with chick peas, sweet potatoes and kale

Brown rice risotto with chick peas, sweet potatoes and kale (garlic, sea salt, evoo/flax oil, black pepper, garlic, all spice, ginger, nutritional yeast).

Grilled, currant and rosemary glazed tofu cutlets on a bed of sauteed kale and red peppers w/roasted mushrooms, onions and potatoes.

Grilled, currant and rosemary glazed tofu cutlets on a bed of sauteed kale and red peppers (sea salt, lemon juice, nutritional yeast, garlic) w/roasted mushrooms, onions and potatoes (evoo/flax oil and sea salt).

For the currant/rosemary glaze:

1/2 cup of currants
1 tablespoon of vegetable oil (preferably olive oil).
1/4 teaspoon of rosemary
1/2 teaspoon of savory
1/2 teaspoon of tarragon
Sea salt to taste
Water as necessary (1/3 to 1/2 cup, depending on how dry the currants are)
1 tablespoon of vegan worcestershire sauce (you can probably sub lemon juice or white vinegar -- just use a little less water)
1 tablespoon of horseradish mustard
1 tablespoon of minced garlic
1 tablespoon of white vinegar

Vegan cheese risotto with sundried tomatoes, kale and vidalia onions

Vegan cheese risotto (short-grain brown rice, vegetable stock, white vinegar, nutritional yeast, garlic, sea salt, turmeric, mustard) with sundried tomatoes, kale and vidalia onions (sea salt, lemon juice, chili paste).

White bean and kale soup; spelt stromboli with roasted pear, portabello, red pepper and spinach

White bean and kale soup (cannelini beans, dinosaur kale, vegetable soup stock, oregano, basil, rosemary, thyme, black pepper, tomatoes) garnished with nutritional yeast.

Spelt stromboli (spelt flour, sea salt, yeast, herbs de Provence) with roasted pear, portabello, red pepper and spinach (evoo/flax oil, sea salt, rice wine vinegar, nutritional yeast).

This is basic soup and sandwich combination. Stromboli is sort of like a white calzone (no red sauce) and it tends to be long like a baguette rather than a folded-over pizza (which makes it easier to eat with the hands). Typically, it's served with a side dish of, or sometimes sauced with, marinara. In this case, I added more tomato to the soup than I normally would.

Roated portabellos, orange pepper and macadamia gravy with colcannon

Roated portabellos (sea salt, evoo/flax oil) with orange pepper and macadamia gravy (garlic, vegetable stock) and colcannon (kale, potatoes, vegan margarine, nutmeg, garlic, red onion, sea salt, black pepper, white vinegar).

Braised purple cabbage and kale; roasted tofu and portabellos with knödel and letscho

Braised purple cabbage and kale. I played the role of sous chef for this dish (which in this case means I stirred and did some knife work). It was both beautiful and delicious!

Roasted tofu (sea salt, canola oil, nama shoyu) and portabellos (sea salt) with knödel (potatoes, sea salt) over plated letscho (red, green and yellow peppers, tomatoes, vegetable stock, garlic, white vinegar, agave nectar).

Raw pineapple, apricot and cantaloupe soup with coriander oil; deep dish vegan pizza with cashew cheese sauce topped with potatoes and kale

Raw pineapple, apricot and cantaloupe soup with coriander oil (walnuts, orange juice, sea salt, coriander, evoo/flax oil).

Deep dish vegan pizza (spelt flour and yeast with corn meal) with cashew cheese sauce topped with potatoes and kale (red Ontario potatoes, kale, herbs de Provence, vegetable stock, sea salt, black pepper, vegan white wine).

I didn't make the cashew cheese sauce, but it was very good. The cooking wine was Botter's Pinot Grigio Chardonnay.

Dry fried chickpeas with coriander and chipotle/pomegranate.potato and kale salad with

Dry fried chickpeas with coriander (from Alternative Vegan) and chipotle/pomegranate potato and kale salad (evoo, sea salt, black pepper, pomegranate juice, chipotle, red potatoes, wilted kale, sea salt, kale, herbs provencal).

Although not prepared by me, the chick pea main course was nevertheless delicious.

Warm salad w/black kale, red pepper and sundried tomato; deep dish pizza w/fyh vegan mozzerella, red pepper, vegan sausage, mushrooms and scallions

Dinner 29 April 2007




Warm salad w/black kale, red pepper and sundried tomato dressed with evoo and flax oil, wine vinegar, sea salt, black pepper and garlic.

Deep dish pizza (whole wheat flour, oregano, basil and evoo; crushed tomatoes, nutritional yeast, evoo and flax oil, oregano, basil, garlic, sea salt and black pepper) w/fyh vegan mozzerella, red pepper, vegan sausage (Tofurkey brand), mushrooms and scallions.

Portabello steaks with mornay sauce, red onion and mint; kale, tomato and red onion pilaf

Dinner 22 April 2007.


Grilled portabello steaks (evoo, sea salt) with mornay sauce (vegan margarine, whole wheat flour, nutritional yeast, garlic, chili, white wine, tahini) garnished with red onion and mint.
Kale, tomato and red onion pilaf (evoo, flax oil, oregano, basil, thyme, vegan chicken stock, garlic, black pepper).

Tofu charlemagne with scallion and portabello duxelle; grilled asparagus; potato and kale colacannon; peanut butter and chocolate affogato

Dinner 14 April 2007.


Tofu charlemange (marinated and grilled tofu, garlic, red wine, sea salt, black pepper, vegan beef stock, evoo, flax oil, whole wheat flour) stuffed with scallion and portabello duxelle (minced scallions and portabello with red wine, vegan beef stock, sea salt, black pepper) on grilled asparagus (evoo, sea salt, black pepper) with sliced portabellos.

Colacanno (potatoes, kale, garlic, nutritional yeast, soy milk, sea salt, black pepper, wine vinger).

Charlemagne is traditionally made with a burgundy wine (often madeira). I made it with a Cote Du Rhone, 'cause that's what I had.

Peanut butter and chocolate affogato (Soy Delicious peanut butter and chocolate soy ice cream) with fresh espresso. Affogato is normally made with vanilla ice cream.

The wine was Louis Jadot's Beaujolais.

Dirty penne romanoff on wilted kale with raisins; grilled eggplant and asparagus involtini with pesto

Dinner 12 April 2007.


Dirty penne romanoff on wilted kale with raisins (whole wheat penne, red peppers, sundried tomatoes, vodka, garlic, oregano, basil, sea salt, black pepper, kalamata olive brine, evoo).

Grilled eggplant and asparagus involtini with pesto (evoo, flax oil, black pepper, sea salt, basil, lemon juice, nutritional yeast).

The wine was Perrin & Fils Nature Cote du Rhone.