Red beans, collards, roasted plantains and sweet potatoes w/spicy peanut sauce

Red beans, collards, roasted plantains and sweet potatoes w/spicy peanut sauce (peanut butter, sea salt, white vinegar, white miso, lemon juice, evoo, liquid smoke).

Rapini, shiitake, carrot and raisin stirfry with a peanut miso gravy over soba noodles

Rapini, shiitake, carrot and raisin stirfry (sea salt, canola oil) with a peanut miso gravy (white miso, peanut butter, chili flakes, star anise, cassia, cloves, fennel, ginger, black pepper, bragg's liquid aminos, lemon juice, arrow root powder, sea salt), over soba noodles.

Chick pea, miso and peanut butter burger with grilled asparagus

Chick pea miso burger (chick peas, tahini, garlic, lemon juice, miso, nutritional yeast, liquid smoke, sea salt, tarragon, savory) with grilled asparagus (canola oil, sea salt, black pepper) on a whole wheat bun.

Vegan dinosaur kale and mushroom quiche with sauce goémon

Vegan dinosaur kale and mushroom (evoo/flax oil, garlic, sea salt, chipotle, liquid smoke, garlic, ginger, lime juice) quiche (tofu, garlic, turmeric, rice wine vinegar, sea salt, nutritional yeast, baking powder) with sauce goémon (dulse, tarragon, miso, whole wheat flour, macadamia butter, garlic, rice wine vinegar).

Inspired by a recent post at DGMGV and another at Walking The Vegan Line these are minis without crusts (which I suppose makes them more frittatas than quiches, but anyhow). Goémon is just the French for dulse. I figured if I'm making quiche, why not go all the way and make myself a little sauce to go with them? I started trying to replace bernaise and this is where I ended up.

Roasted eggplant, zucchini and tomato mille-feuilles with miso, dulse and sundried tomato pesto; fusili fagioli with red peppers and spinach

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).

Sweet potato and rhubarb soup; red bean and black rice salad with spinach and orange peppers

Sweet potato and rhubarb soup.

1 medium sweet potato peeled and diced.
2 stalks of rhubarb diced.
2 cups vegetable broth.
1 tablespoon of garlic.
1 teaspoon of ginger.
1 half teaspoon of chipotle (or to taste).
Sea salt to taste.
Minced cilantro for garnish.

Rhubarb and sweet potato complement one another very well. The rhubarb works a lot like tamarind in this recipe. With some heat from the chipotle, this soup has a lot of flavour.

Red bean and black rice salad with spinach and orange peppers.

2 cups cooked red beans
2 cups cooked forbidden black rice
2 orange peppers diced.
3 cups packed spinach minced.

Dressing:
1 heaping tablespoon of white miso.
1 heaping teaspoon of hazelnut butter.
Juice from three small limes.
1 small teaspoon of ginger.
1 tablespoon of garlic.
Sea salt and black pepper to taste.
2 tablepoons of evoo/flax oil.

Pineapple and red pepper salad; roasted zucchini, artichokes and rhubarb with walnut ginger coulis; tamari, tahini spaghetti; mango raspeberry sorbet

Pineapple, red pepper and scallion salad (canola oil, sea salt) with peanut, tamari and miso dressing.

Roasted zucchini, artichokes and rhubarb with walnut ginger coulis (nutritional yeast, sea salt, apple cider vinegar, sugar, stevia, chipotle). The walnut, ginger and rhubarb were all good. The zucchini didn't have enough flavour to hold up its end. Next time, it'll probably be mushrooms instead of zucchini.

Brown rice spaghetti with tamari, tahini and ginger bechamel with sun dried tomatoes and Italian parsley (all I did was plate this one, but it was delicious!).

Mango, pineapple raspeberry sorbet.

The wine was Clos de Los Siete.

Vegan egg salad rice paper rolls with orange miso dipping sauce; romano bean salad with red pepper and Italian parsley

Vegan egg salad (I didn't make the tofu salad, but it was delicious!) in rice paper rolls with orange miso dipping sauce (orange juice, sesame oil, white miso, tamari); romano bean salad with red pepper and Italian parsley (garlic, evoo/flax oil, black pepper, lemon juice, herbs de Provence).

Vegan cream of asparagus soup; grilled spinach salad with pineapple, portabello, chick peas and salsify wtih an orange, sesame miso dressing

Vegan cream of asparagus soup (soy milk, evoo/flax oil, garlic, vegan chicken stock). Roasted spinach salad with pineapple, portabello, chick peas and salsify wtih an orange, sesame miso dressing (garlic, chili, sea salt, black pepper, white miso, orange juice, sesame oil). Salsify is one of my favourite tubers!

Broccoli, mushroom and veggie chicken stir fry with red and brown rice

Stir fry (broccoli, veggie chicken, quarted mushrooms; garlic, corn starch, stevia, orange juice, white wine, miso, black pepper, ginger, tamari) over a mix of brown and red rice. Quick and easy.

Wine: Botter's Nero D'Avola

Recipe info available in the comments.