Vegan vegetable and herb soup

Vegan vegetable and herb soup (Italian tomatoes, carrots, celery, onion, red pepper, flat-leaf parsley, oregano, basil, thyme, marjoram, black pepper, red chili flakes, nutritional yeast, sea salt, lemon juice, evoo).

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).

Scrambled tofu with portabello and scallion duxelles sided with gingered broccoli and red peppers

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.

Thin crust pizza with mango, collards and onions with a sundried tomato and red pepper pesto

Thin crust pizza with mango, collards and onions with a sundried tomato pesto sauce. My sole contribution to this dish was the sauce (sundried tomatoes, vegetable stock, red peppers, basil, oregano, savory, thyme, evoo, black pepper).

Channa curry with pineapple, red pepper and spinach over brown rice

Channa curry with pineapple, red pepper and spinach over brown rice.

I played sous chef for this dish (I just did some of the knife work, the rice and the plating). Based on a recipe from the Alternative Vegan.

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.

Pineapple and red pepper salad; roasted zucchini, artichokes and rhubarb with walnut ginger coulis; tamari, tahini spaghetti; mango raspeberry sorbet

Pineapple, red pepper and scallion salad (canola oil, sea salt) with peanut, tamari and miso dressing.

Roasted zucchini, artichokes and rhubarb with walnut ginger coulis (nutritional yeast, sea salt, apple cider vinegar, sugar, stevia, chipotle). The walnut, ginger and rhubarb were all good. The zucchini didn't have enough flavour to hold up its end. Next time, it'll probably be mushrooms instead of zucchini.

Brown rice spaghetti with tamari, tahini and ginger bechamel with sun dried tomatoes and Italian parsley (all I did was plate this one, but it was delicious!).

Mango, pineapple raspeberry sorbet.

The wine was Clos de Los Siete.

Cannelini bean and short grain brown rice salad with spinach, red pepper, and grilled portabello mushrooms

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.

Lentil and spinach soup with hearts of palm, thin-crust combination pizza

Lentil and spinach soup with hearts of palm (vegetable stock, tomatoes, black pepper, herbs de provence, garlic, nutritional yeast, lemon juice), thin-crust combination pizza (whole wheat flour, sea salt, herbs de provence, canola oil; tomatoes, jalapeno pepper, green pepper, red pepper, black pepper vegan pepperoni (Yves brand), portabello mushrooms, garlic, nutritional yeast).

The wine was Botter's Nero d'Avola.

Brown rice risotto with asparagus, sundried tomatoes, mushrooms and red pepper

Brown rice risotto with asparagus, sundried tomatoes, mushrooms and red pepper (evoo/flax oil, garlic, vegetable stock, nutritional yeast, oregano, basil).

Red beans and black rice with peppers, mushrooms and vegan chicken in a pomegranate, chipotle and espresso gravy

Lunch 20 May 2007.


Red beans and black rice with peppers, mushrooms and vegan chicken (Yves) in a pomegranate, chipotle and espresso gravy (pomegranate juice, espresso, chipotle, garlic, evoo/flax oil, lemon juice, vegan chicken stock).

Cantaloupe and chipotle soup; avocado, orange pepper and tomato salad; grilled portabello over red pepper, tomato and chard pilaf

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).

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.

Roasted spinach and pineapple salad; blood orange broccoli, tofu and red pepper stirfry with forbidden black rice

Dinner 1 May 2007.



Roasted spinach and pineapple salad dresed with evoo and flax oil, sea salt and chili.
Blood orange broccoli, tofu and red pepper stirfry (blood orange juice, sea salt, garlic, chili, black pepper, sesame oil, corn starch) with forbidden black rice.

Endive with zucchini, caper and walnut mousse dusted with paprika; fusilli with vegan chicken and peppers in a walnut and nutrional yeast veloute

Dinner 30 April 2007.



Endive with roasted zuchini, caper and walnut mousse (black pepper, sea salt, chili) dusted with paprika.

Whole wheat fusilli with vegan chicken (Yves brand strips), red and green pepper, button mushrooms, and red onion in a walnut and nutrional yeast veloute (walnuts, nutritional yeast, black pepper, whole wheat flour, vegan margarine, veggie stock, oregano, garlic).

Warm salad w/black kale, red pepper and sundried tomato; deep dish pizza w/fyh vegan mozzerella, red pepper, vegan sausage, mushrooms and scallions

Dinner 29 April 2007




Warm salad w/black kale, red pepper and sundried tomato dressed with evoo and flax oil, wine vinegar, sea salt, black pepper and garlic.

Deep dish pizza (whole wheat flour, oregano, basil and evoo; crushed tomatoes, nutritional yeast, evoo and flax oil, oregano, basil, garlic, sea salt and black pepper) w/fyh vegan mozzerella, red pepper, vegan sausage (Tofurkey brand), mushrooms and scallions.

Red pepper, grapefruit, date and spinach salad; barbecued tofu riblets, sweet potato and scallion mash, and grilled asparagus

Dinner 27 April 2007.


Red pepper, grapefruit, date and spinach salad dressed in evoo/flax oil, sea salt, grapefruit juice, black pepper and jalapeno.

Barbecued tofu riblets (tofu, pomegranate juice, tomato, black pepper, chili, cumin, paprika, walnuts, lemon juice, garlic and sea salt), sweet potato and scallion mash (evoo, wine vinegar, cardamom, sea salt, black pepper), and grilled asparagus (evoo, black pepper, sea salt).

Appearing as a digestif this time around, a new favourite of mine, a screwdriver. Heaven help me. I think I may have a crush on this drink.

Borscht with roasted potato and dill; tofu schnitzel with peppers over rice noodles

Dinner 25 April 2007



Borscht with roasted potato and dill (beets, sea salt, evoo, wine vinegar).
Tofu schnitzel (tofu, sea salt, evoo, soy milk, bread crumbs, black pepper, paprika, chick pea flour) with peppers (green peppers, red peppers, tomatoes, vidalia onions, sea salt, evoo, black pepper, wine vinegar) over rice noodles.

Blood orange and green pepper salad; plantains, red pepper and vegan chicken w/asparagus sauce; chocolate, cointreau and hazelnut mousse

Dinner 24 April 2007.

Blood orange, green pepper and red onion salad (lemon juice, lemon zest, evoo, flax oil, sea salt).

Plantains, red pepper and vegan chicken in asparagus sauce (sea salt, soy milk, nutritional yeast, asparagus, black pepper, evoo, whole wheat flour, white wine) on brown rice.

Chocolate, cointreau and hazelnut mousse (silken tofu, stevia, semi-sweet vegan chocolate chips, chocolate soy milk, cocoa, hazelnut butter, cointreau).

The mousse was inspired by urban vegan's post and her post on Nutella. I switched around the ingredients a bit and mine's not as beautifully presented.

Thin crust pizza fagioli with portabello mushrooms, red peppers, pears, spinach and red onion; insalata caprese

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.