Potato and onion pierogy (store bought) with nutritional yeast over sauteed kale, chick peas and red pepper (canola oil, sea salt, lemon juice) with a saffron dulse broth (ginger, vegan white wine, cider vinegar, vegetable stock, black pepper).
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.
Red pepper, artichoke and kalamata olive salad (evoo/flax oil, sea salt and lemon juice, lime juice).
Tofu and quinoa paella with lobster mushrooms, dulse and sundried tomatoes (evoo/flax oil, saffron, vegetable stock, tarragon, basil, oregano, sage, liquid smoke, garlic).
