Vegan vegetable and herb soup

Vegan vegetable and herb soup (Italian tomatoes, carrots, celery, onion, red pepper, flat-leaf parsley, oregano, basil, thyme, marjoram, black pepper, red chili flakes, nutritional yeast, sea salt, lemon juice, evoo).

Brown rice spaghetti with minced collards, sundried tomatoes and dulse

This is a very quick and nutritious vegan pasta sauce, rich in calcium and iron.

1 tablespoons of extra virgin olive oil (I use a combination of evoo and flax oil)
3 collard leaves, chopped
1/2 cup of sundried tomatoes, chopped
1/2 cup of of dulse, chopped
1 tablespoon of lemon juice
1 dash of liquid smoke (optional)
1 tablespoon of minced garlic
2-4 tablespoons of nutritional yeast
Sea salt to taste.

Warm the oil, add the garlic and sauteé for two minutes on medium to medium-high heat, add the rest of the ingredients (except the nutritional yeast) and sauteé until the collards are wilted and the dulse and sundried tomatoes are reconstituted (should be about five minutes). Toss with nutritional yeast. Serve over the pasta.

A good vegan wine pairing might be D'Arenberg's "D'Arry's Original" or another vegan shiraz to complement the full flavour of the collards and sundried tomatoes.

Vegan pan pizza with rapini, raisins, onions, sundried tomatoes and onions

Vegan pan pizza (whole spelt, yeast, sea salt, corn meal) with rapini, raisins, onions, sundried tomatoes and onions (tomato sauce, nutritional yeast, sea salt, black pepper, oregano, basil, tarragon, savory).

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.

Pan pizza with bokchoy, pineapple and portabellos

Pan pizza with bokchoy, pineapple and portabellos (evoo/flax oil, black pepper, nutritional yeast, garlic, sea salt).

Potato and onion pierogy with a yogurt, scallion and parsley sauce

Potato and onion pierogy (store bought) with a soy yogurt, scallion and parsley sauce (evoo/flax oil, garlic, nutritional yeast, rice wine vinegar, sea salt, liquid smoke).

Pear and portabello thin-crust pizza with spinach and vidalia onions

Pear and portabello thin-crust pizza (spelt flour, sea salt, herbs de Provence) with spinach and vidalia onions (salsa, garlic, macadamia butter, evoo/flax oil, nutritional yeast, corn meal).

1 tablespoon herbs de Provence
3 cups of spelt flour
1 cup of warm water
1 teaspoon of sea salt
1 tablespoon of yeast
1 tablespoon of vegetable oil
Corn meal (for the pan or stone)

2 pears cored and sliced.
3 mushrooms cleaned and sliced.
6 cups of baby spinach
1 vidalia onion sliced
1/2 cup of nutritional yeast
1 tablespoon of extra virgin olive oil/flax oil
1 tablespoon of macadamia nut butter
sea salt to taste

1/2 cup of salsa

Potato and onion pierogy with chard, sunflower seed and saffron mornay.

Potato and onion pierogy (store bought) with chard, sunflower seed and saffron mornay (sunflower seeds, turmeric, vegetable stock, wheat flour, vegan margarine, thyme, lemon, nutritional yeast).

Vegan cream of broccoli latte; croque madame with tofu, vegan bacon, fyh mozzerella and portabello mushrooms

Dinner 3 May 2007.


Vegan cream of broccoli latte (broccoli, sea salt, vegetable stock, oregano, wine vinegar, nutritional yeast, black pepper, soy milk foam).

Croque madame on fresh-baked brown bread (whole wheat flour, sea salt, basil, oregano, sunflower oil) with roasted tofu (sea salt, sunflower oil, nutritional yeast, black pepper), vegan bacon (yves), fyh mozzerella and grilled portabello mushrooms.

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.

Red chard, portabello and chick pea saute on plated nutritional yeast and tomato coulis; vegan chipotle mac and cheese with cilantro and cocoa sauces.

Dinner 17 April 2007.


The wine was D'Arenberg's Darry's Original.

Red chard, portabello and chick pea saute (evoo, lemon juice, sea salt, black pepper, oregano, basil and thyme) on plated nutritional yeast and tomato coulis (tomato, oregano, basil, garlic, olive oil, sea salt).

Whole wheat fusilli with a chipotle, lobster mushroom and nutritional yeast veloute (roux, nutritional yeast, lobbster mushrooms, chipotle, sea salt, lemon juice, vegan chicken stock) baked in a ramekin and then plated with cilantro (cilantro, lemon juice, garlic, evoo, sea salt) and cocoa (cocoa, stevia, evoo, sea salt, black pepper) sauces. Mixed up, it was like a vegan mac & cheese with mole.

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.

Cream of broccoli soup with soy milk foam; peanut butter and banana sandwich with raisin cardamom bread.

Lunch 11 April 2007.



Cream of broccoli soup with nutritional yeast, scallions and soy milk foam (sea salt, tabasco and evoo). Peanut butter and banana sandwich with raisin cardamom bread, with a little salad of sliced carrots and scallions (evoo, sea salt, wine vinegar). The wine is Perrin & Fils Nature Cote du Rhone.