Potato and cabbage curry with brown rice

Potato and cabbage curry (turmeric, sea salt, white onion, carrots, brown mustard seeds, cumin seeds, coriander seeds, garlic, ginger) with brown rice.

Sundried tomato, red pepper and mache salad with potato and mushroom bureka

Sundried tomato, red pepper and mache salad (evoo/flax oil, lemon juice, agave nectar, sea salt, black pepper) with potato and mushroom bureka (onions, garlic, nutritional yeast; spelt flour, evoo/flax oil, yeast, 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).

Vegetable stew with Tofurky beer sausage and brown rice

Vegetable stew (potatoes, red onion, red pepper, zucchini, wine vinegar, cumin, paprika, chile, kosher salt, black pepper) with Tofurky beer sausage and brown rice.

Tofu charlemagne with scallion and portabello duxelle; grilled asparagus; potato and kale colacannon; peanut butter and chocolate affogato

Dinner 14 April 2007.


Tofu charlemange (marinated and grilled tofu, garlic, red wine, sea salt, black pepper, vegan beef stock, evoo, flax oil, whole wheat flour) stuffed with scallion and portabello duxelle (minced scallions and portabello with red wine, vegan beef stock, sea salt, black pepper) on grilled asparagus (evoo, sea salt, black pepper) with sliced portabellos.

Colacanno (potatoes, kale, garlic, nutritional yeast, soy milk, sea salt, black pepper, wine vinger).

Charlemagne is traditionally made with a burgundy wine (often madeira). I made it with a Cote Du Rhone, 'cause that's what I had.

Peanut butter and chocolate affogato (Soy Delicious peanut butter and chocolate soy ice cream) with fresh espresso. Affogato is normally made with vanilla ice cream.

The wine was Louis Jadot's Beaujolais.

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.

Potatoes on corn cakes, pomegranate/chipotle syrup and brocolli and carrots

Brunch 6 April 2007. Potatoes (chili, cumin, tumeric, garlic sea salt, black pepper, scallions) on corn cakes (corn flour, sea salt), pomegranate/chipotle syrup (sea salt, pomegranate, chipotle, white wine) and brocolli and carrots (sunflower oil, white wine, sea salt).

My first shot at potato taquitos (c.f. the recipe at vegan cook-along) didn't turn out. I couldn't get the corn flour to hold together without a little wheat flour (one of my guests has celiac). So, I turned these into corn cakes instead.