Vegan poutine w/miso peantu gravy (miso, peanut butter, whole wheat flour, braggs liquid aminos, garlic, sea salt, vinger, mustard) Yve's italian sausage, Scheeze, collard greens and sundried tomatoes (evoo, lemon juice, sea salt, red pepper flakes, liquid smoke).
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.
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.
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).
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).
Steamed buns (spelt flour, sea salt, baking powder) with yellow split-pea gravy, carrots and arugula (garlic, ginger, turmeric, palm oil, sea salt, lemon juice).
Red chard and cranberry bean soup (vegetable stock, garlic, wine vinegar, black pepper, oregano, basil).
Grilled portabello steak with roasted white potatoes w/chipotle herb gravy (whole wheat flour, garlic, chipotle, oregano, basil, evoo, flax oil, vegetable stock).
Dinner 3 April 2007.
Barbecued tofu (red wine, lemon juice, tamari, garlic, sea salt, sunflower oil) with pomegranate and chipotle gravy (pomegranate juice, chipotle, sea salt, corn starch, sunflower oil);
Roasted and curried sweet potato mash (sweet potatoes, black pepper, sea salt, sunflower oil, garlic, cumin, turmeric);
Black eyed peas and greens (black eyed peas, spinach, onions, Yves veggie bacon, liquid smoke, lemon juice, sea salt);
Corn bread (corn meal, vegenaise, sweet mustard, whole wheat flour, baking powder, sea salt, sunflower oil).
