Vegan grilled cheese (whole wheat pita, chick peas, tahini, turmeric, garlic, vegetable stock, garlic, sea salt, paprika, white vinegar, lemon juice) with sundried tomatoes, mushrooms and pears (vidalia onions, sea salt, evoo/flax oil, lemon juice, liquid smoke) w/tomato soup (tomatoes, white vinegar, vegetable stock) and roasted brussels sprouts (evoo/flax oil, sea salt, garlic).
Rhubarb, pear and hazelnut mousse
2 stalks minced rhubarb
3 pears cored and minced
1/2 cup dates
1/2 cup golden raisins
1 banana
1 tablespoon hazelnut butter
1 teaspoon palm oil
Pinch of sea salt
Cook all ingredients together until roughly liquid (it will still be pulpy) and then an additional 20 minutes or so to further thicken. Allow to cool slightly and then blend ingredients until creamy and smooth. Chill for 4 hours (or longer if you can).
Dinner 16 April 2007.
The wine was Louis Jadot's Beaujolais.
Thin crust (whole wheat, flour, water, yeast, evoo, sea salt, oregano, basil) pizza fagioli (cannelini beans, wine vinegar, sea salt, garlic, black pepper, whole wheat flour, tahini, evoo, nutritional yeast) with portabello mushrooms, red peppers, pears, spinach and red onion on my pizza stone.
I plated a slice with some insalata caprese (tofu, nutritional yeast, soymilk, garlic, sea salt, oregano, fresh basil, tomatoes). To replace the bocconcini, I tossed the cubed tofu in a mix of nutritional yeast, sea salt, garlic, evoo, and soy milk and then baked it (shake and bake!).
I was going to go with a roux, but in the end, I decided to go with white beans instead. It was creepy how much it looked like melted cheese after about five minutes. If I had broiled it instead of regular baking, it would have probably browned up nicely.
