Rapini, shiitake, carrot and raisin stirfry with a peanut miso gravy over soba noodles

Rapini, shiitake, carrot and raisin stirfry (sea salt, canola oil) with a peanut miso gravy (white miso, peanut butter, chili flakes, star anise, cassia, cloves, fennel, ginger, black pepper, bragg's liquid aminos, lemon juice, arrow root powder, sea salt), over soba noodles.

Roasted corn squash stuff with kale, chickpeas and raisins; shiitake mushroom brown rice pilaf

Roasted corn squash stuff with kale, chickpeas and raisins (garlic, lemon juice, sea salt, evoo/flax oil, ginger).

Shiitake mushroom brown rice pilaf (shiitake mushrooms, sea salt, evoo/flax oil, long grain brown rice).

Tofu roasted in tomato sauce with spinach, shiitake mushrooms and scallions

Tofu roasted in tomato sauce (tomatoes, vegetable stock, evoo/flax oil, garlic, sea salt, agave, coriander, cumin, chili, white vinegar, liquid smoke) with sautéed spinach, shiitake mushrooms and scallions (tamari, lemon juice, ginger).

Roasted potatoes, collards, sundried tomatoes, zucchini and shiitake mushrooms in a light broth

Roasted potatoes, collards, sundried tomatoes, zucchini and shiitake mushrooms in a light broth (vegetable stock, garlic, sea salt, rosemary, apple cider vinegar, crushed chili).

Tofu wellington with lentil and dulse gravy on a bed of wilted kale and chick peas

Tofu wellington (phyllo, tofu roasted and then baked with a sauce of shiitake mushrooms, horseradish mustard, vegan worcestershire sauce, liquid smoke, garlic, tamari, vegetable stock and sea salt) with lentil and dulse gravy (red lentils, dulse, garlic, vegetable stock, sea salt, herbs provençal) on a bed of wilted kale and chick peas (lemon juice, sea salt, garlic, turmeric, coriander, cumin).

For this dish, I thin sliced the tofu and roasted it until it browned a bit, and then I back it in the sauce until it had all thickened together. I find that, even when I marinade, large blocks of tofu don't soak up as much flavour as slicing and baking. Once the slices where done, I stacked them and rolled them up in a phyllo sheet and baked them. The gravy was straight forward (I put all of the ingredients in the pot, cooked until the lentils were done, blended, and then cooked down the to the consistency I wanted). The chick peas and black kale were a simple sauté until the greens were nicely wilted.

3 mushrooms and Chinese greens

3 mushrooms and Chinese greens (oyster, shiitake and button mushrooms, baby bok choy, sea salt, garlic, ginger, lime juice, soy sauce, sugar, vegan worcestershire sauce) with brown rice.

Lentil and basmati onigiri with spicy pickled shiitake mushrooms, broccoli and carrots

Lentil and brown rice onigiri (tamari, vegan sugar, cider vinegar, garlic, sea salt, sesame oil) with spicy pickled shiitake mushrooms, broccoli and carrots (onions, sesame oil, cider vinegar, lemon juice, sea salt, chili paste).