Spinach salad with artichokes, raisins and red peppers; chick pea and pepita veggie burger with sweet potato mash

Spinach salad with artichokes, raisins and red peppers (lemon juice, black pepper, nutritional yeast, sea salt, liquid smoke).

Chick pea and pepita veggie burger (chick peas, pepitas, yellow split peas, allspice, five-spice powder, onion powder, cumin, garlic, vegetable stock), with artichoke/macadamia cheese (garlic, cilantro, sea salt, nutritional yeast) on a whole wheat beer bun (whole wheat flour, Heineken, sea salt, baking powder, evoo/flax oil).

Sweet potato mash with cilantro and chipotle (garlic, evoo/flax oil, sea salt).

The photo doesn't really capture it, but the burger was simply massive. I wasn't sure if I'd be able to eat it all. Against all reason and decorum, I decided to make a vegan version of the American superburger thing.

Raw pomegranate, walnut and tomato soup; green peppers with raw pepita, walnut and mango pate; raw mushroom, basil and red onion salad; hot dog

Dinner 19 April 2007.


Raw pomegranate, walnut and tomato soup (evoo, garlic, sea salt, black pepper with red onion and basil garnish).
Green peppers with raw pepita, walnut and mango pate (nutritional yeast, sea salt, garlic, red onion).
Raw mushroom, basil and red onion salad (evoo, sea salt, jalapeno pepper).
Yves-brand Italian sausage on whole wheat bun.

Pepita and potato taquitos with grilled portabello mushroom stuffed with roasted sweet potatoes, jalapeño and scallions

Dinner 7 April 2007. Petita and potato taquitos (pepitas, roasted red and white potatoes, garlic, chipotle, cumin, black pepper, sea salt, gluten-free tortillas), with grilled portabello mushroom stuffed with roasted sweet potatoes (olive oil, flax oil, roasted sweet potato, scallions, jalapeño).

Wine: Eyrie's Pinot Noir.