Feijoada (black beans, vegan seitan pepperoni, tempeh, tofu, cumin, coriander, chili, button mushrooms, vegetable stock) with sundried tomato and maitake mushroom pilaf (vegetable stock, orange blossom water, sea salt, evoo, black pepper).
Vegan feijoada (black beans, Yves veggie pepperoni and bacon, tofu, cremini mushrooms, green peppers, yellow onion, thyme, bay leaf, cumin, chili flakes, lime juice, lime zest, vegetable stock) over tomato/mango pilaf (brown rice, tomatoes, cider vinegar, sea salt, black pepper, chipotle, mangoes, stevia, agave syrup, garlic), with sauteed spinach (evoo/flax oil, garlic, chili flakes and sea salt) and orange slices.
The wine was Clos de los Siete.
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.
Dinner 15 April 2007.
Thin crust pizza (whole wheat flour, yeast, evoo) with vegan pepperoni, green pepper, black olives and mushrooms (tomato sauce, garlic, oregano, basil, evoo, flax oil, nutritional yeast).
The wine was Merryvale's Merlot.
