Portabello and mahogany rice pilaf (sea salt, vegetable stock, garlic, onion, nutritional yeast) with sundried tomatoes, carrots and red chard (evoo/flax oil, garlic, sea salt, lemon juice).
Mushroom, plantain, and arugula curry (garlic, turmeric, coriander, cumin, mustard, chili, allspice, garam masala, cloves, cardamom, tahini) with pomegranate coulis (pomegranate juice, sea salt).
Roasted potatoes, asparagus and portabello mushrooms (sea salt, garlic evoo/flax oil) with a dulse and vinegar gravy (dulse flakes, white vinegar, sea salt, garlic).
This is a very simple dish, easy to make, relying primarily on the natural flavours of the ingredients. The dulse also makes for a very nice purple accent. A nutritional yeast gravy would have been just as good.
Roasted portabello and beet green sandwich (sea salt, garlic, tamari, ginger, evoo/flax oil).
Just simple lunch. It's been a while since I ate white bread!
Jerk portabellos (evoo/flax oil, sea salt, tamari, cayenne pepper, pomegranate juice, allspice, cloves, coriander, cumin, paprika, black pepper, turmeric, ginger, vegan worcestershire sauce, star anise, cardamom), peppers and spinach (red, yellow and green peppers, vegetable stock, garlic) over brown rice and peas.
Vegan tourtière (spelt flour, vegan margarine, sea salt) with chick peas, caramelized vidalia onions, portabello mushrooms, and spinach (sea salt, tamari, vegan sugar, garlic, lemon juice, ginger, herbs provençal) w/sundried tomato and vegan cheese sauce sauce (vegetable stock, white vinegar, sea salt, nutritional yeast).
For this dish, I sautéed the vegetables, tossed them with the chick peas grounds with tamari, lemon and garlic, and then baked them in the par-baked crust.
Portabello vegan cheese steak (twice-roasted portabellos, sea salt, vegan worschestershire sauce, nama shoyu, evoo) on a spelt bun (spelt flour, yeast, sea salt, canola oil) with red chard and sundried tomatoes (sea alt, evoo, lemon juice, black pepper, liquid smoke) and fries.
Scrambled tofu (vegetable stock, cumin, turmeric, nutritional yeast, garlic, onion powder, rosemary, basil, savory, tarragon, nama shoyu), with portabello and scallion duxelles (evoo, sea salt, black pepper, vegan red wine) sided with gingered broccoli and red peppers (sea salt, evoo, ginger, lemon juice, nama shoyu).
To get the marbled effect with the scrambled tofu, I sauteed all of the crumbled tofu with the main ingredients, set half aside, and then sauteed the other half with turmeric, cumin and nutritional yeast.
I went camping this last weekend and I only had to prepare one dinner -- so I chose couscous because it was easy to bag up, and then you just dump everything (whole wheat couscous, powdered portabello mushrooms, figs, sundried tomatoes, raisins, sesame seeds, peanuts, cashews, crumbled vegetable bullion, sea salt, tarragon, turmeric, garlic, onion powder, cumin, ginger, allspice, cardamom) in boiled water, stir thoroughly and let it soak.
I've include a shot of my tent (the Gemini 2 from MEC). It was great! It was 5 minutes to set up and then it poured rain on Saturday, but I stayed dry.
Romano bean veggie burger (hazelnut butter, spinach, vidalia onion, nutritional yeast, vegan worcestershire sauce, garlic, ginger, savory, tarragon, thyme, lemon juice, red wine, evoo/flax oil, sea salt, nama shoyu) with roasted mushrooms (sea salt, evoo/flax oil) and rosemary/savory potatoes (evoo/flax oil, sea salt).
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.
My father loved to get hot turkery sandwich when when we went to the local greasy spoon (of course, he didn't like brussel sprouts -- neither do I really, unless I imagine them as little cabbages). This is my vegan version.
Hot tofu (salt, pepper, evoo/flax oil) sandwich with mushroom gravy (arrowroot powder, garlic, portabello mushrooms, vegan red wine, walnuts, tarragon, savory, allspice) on spelt bun (spelt flour, sea salt, yeast).
Marbled sweet and white mashed potatoes (scallions, chipotle, cocoa, garlic, sea salt; rosemary, garlic, black pepper, sea salt). Each part of the mash is seasoned separately, and then both are stirred together with minced scallions.
Roasted brussel sprouts (evoo/flax oil, sea salt, garlic, ginger, turmeric).
Pan pizza with bokchoy, pineapple and portabellos (evoo/flax oil, black pepper, nutritional yeast, garlic, sea salt).
Roated portabellos (sea salt, evoo/flax oil) with orange pepper and macadamia gravy (garlic, vegetable stock) and colcannon (kale, potatoes, vegan margarine, nutmeg, garlic, red onion, sea salt, black pepper, white vinegar).
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
Cannelini bean and short grain brown rice salad with spinach, red pepper, yellow raisins and grilled portabello mushrooms.
2 cups cannelini beans
4 red peppers diced
2 cups of packed spinach minced
3 grilled or roasted portbello mushrooms
1 vidalia onion diced
3 (or more!) tablespoons of garlic
1 tablespoon of ginger
1 tablespoon of tamari
1/2-1 cup of yellow raisins
2 drops of liquid smoke
2 tablespoons of lemon juice
1 tablespoon of chipotle (or black pepper to taste)
2 tablespoons thyme
2 cups cooks short grain brown rice
2 tablespoons of evoo/flax oil (or canola).
The wine was Clos de Los Siete.
This clos is an unfined/unfiltered wine from Michel Rolland. Most of the vegetables in the salad were raw, which made this a good pair for me. For a roasted vegetable salad, I might have preferred a more full-bodied wine.
Roasted eggplant and artichoke salad (cider vinegar, sea salt, black pepper, chives, garlic, herbs de Provence, evoo/flax oil). Roasted portabello steaks (evoo, sea salt) with a pear, chive and palm oil veloute (pears, chives, whole wheat flour, palm oil, white wine, lemon juice, vegetable stock) and sweet potato and sweet onion mash (sea salt, palm oil, chives), plated, naturally, on a field of chives.
The sauce was based on a standard ravigote minus the tarragon and some additional accents. This may sound like an unusual pairing, but pear, mushrooms, onions and cheese are a common combination for panini.
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!
Dinner 19 May 2007
Chick pea, avocado and tomato salad (lime juice, sea salt, garlic, evoo).
Roasted romaine salad with vadalia onions, lentils and portabello mushrooms (evoo, sea salt, black pepper, pomegranate juice).
I went to a bbq last night. I also made veggie dogs and baba ghanoush, but these were pretty standard. The one experiment was a pomegranate mojito (accentuating the lime juice with a splash of pomegranate juice), which turned out to be quite good.
Chilled cantaloupe and chipotle soup (sea salt, evoo, flax oil, lime zest, lime juice).
Avocado, orange pepper and tomato salad (sea salt and lemon juice).
Grilled portabello over red pepper, tomato and chard pilaf (garlic, oregano, basil, sea salt, black pepper, evoo/flax oil).
