No-meat loaf with mashed potatoes, collards and raisins and porcini mushroom gravy

No-meat loaf (red lentils, green lentils, black lentils, yellow split peas, tarragon, sage, savory, all spice, oregano, basil, rosemary, marjoram, thyme, liquid smoke, evoo/flax oil, garlic, vidalia onion, sundried tomatoes, cremini mushrooms, whole wheat flour, baking powder) with mashed potatoes (macadamia butter, garlic, rice wine vinegar, sea salt), collards and raisins (liquid smoke, sea salt, rice wine vinegar) and mushroom gravy (porcini mushrooms, vegan red wine, garlic, herbs de Provence).

Rhubarbecue tofu with porcini/vidalia duxelles, butternust squash and coconut mash and chipotle peanut collards in a saffron broth

Rhubarbecue tofu (rhubarb, chili, cumin, black pepper, sea salt, orange juice, agave nectar, vegan white wine, cider vinegar, garlic) with porcini/vidalia duxelles (thyme, vegan red wine, vegetable stock, evoo/flax oil).

Butternust squash and coconut mash (allspice, cardamom, nutmeg, sea salt, palm oil).

Chipotle peanut collards (garlic, vegetable stock, lemon juice, palm oil) in a light saffron broth (vegetable stock and saffron).

With a little baguette at the end, the broth didn't go to waste. Next time, I'll replace the cider vinegar and agave with molasses and white vinegar just to give the whole rhubarb a little more flavour depth.