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.

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.

Fusilli fagioli with kale and oyster mushrooms; baby romaine and tomatoes with lemon thyme dressing.

Brown-rice fusilli fagiole (nutritional yeast, white beans, vegetable stock, hazelnut butter, garlic, white wine, tomatoes, jalapeno peppers, lemon juice, cider vinegar, herbs de Provence, thyme, sea salt, black pepper, spelt flour, spelt bread crumbs) with kale and oyster mushrooms (garlic, tamari, evoo/flax oil); baby romaine and tomatoes with lemon thyme dressing (lemon juice, thyme, evoo/flax oil, garlic, sea salt, black pepper).

Vegan feijoada over tomato/mango pilaf; sauteed spinach w/orange slices.

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.

Vegan shrimp jambalaya over brown rice fettucine tossed with a white wine and lobster mushroom reduction

Vegan shrimp jambalaya (vegan shrimp, red, green, yellow and jalapeno peppers, vegetable stock, garlic, herbs de Provence, black pepper, lemon juice, tomatoes, white onion, cremini mushrooms) over brown rice fettuccine tossed with a white wine and lobster mushroom reduction (garlic, herbs de Provence, tomatoes, cashew butter).

The reduction was inspired by a porcini, red wine reduction I had the other night at a fabulous Zen Kitchen dinner.

The cooking wine was Botter's Pinot Grigio Chardonnay.
The drinking wine was Louis Jadot's Beaujolais.

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.

Avocado creton on dark rye; vegan pâté chinois and spring mix salad

Avocado creton (avocados, garlic, kosher salt, lemon juice, black pepper, anise, cloves, cinnamon) on dark rye; vegan pâté chinois (mashed potatoes, garlic, nutritional yeast, sea salt, black pepper, canola oil; white and yellow corn; lentils, red and green peppers, garlic, herb provencal, sea salt) and spring mix salad (spring mix, lemon juice, sea salt, canola oil).

A small homage to cuisine québécoise.

The wine was Louis Jadot's Morgon.

Red chard, portabello and chick pea saute on plated nutritional yeast and tomato coulis; vegan chipotle mac and cheese with cilantro and cocoa sauces.

Dinner 17 April 2007.


The wine was D'Arenberg's Darry's Original.

Red chard, portabello and chick pea saute (evoo, lemon juice, sea salt, black pepper, oregano, basil and thyme) on plated nutritional yeast and tomato coulis (tomato, oregano, basil, garlic, olive oil, sea salt).

Whole wheat fusilli with a chipotle, lobster mushroom and nutritional yeast veloute (roux, nutritional yeast, lobbster mushrooms, chipotle, sea salt, lemon juice, vegan chicken stock) baked in a ramekin and then plated with cilantro (cilantro, lemon juice, garlic, evoo, sea salt) and cocoa (cocoa, stevia, evoo, sea salt, black pepper) sauces. Mixed up, it was like a vegan mac & cheese with mole.

Dirty penne romanoff on wilted kale with raisins; grilled eggplant and asparagus involtini with pesto

Dinner 12 April 2007.


Dirty penne romanoff on wilted kale with raisins (whole wheat penne, red peppers, sundried tomatoes, vodka, garlic, oregano, basil, sea salt, black pepper, kalamata olive brine, evoo).

Grilled eggplant and asparagus involtini with pesto (evoo, flax oil, black pepper, sea salt, basil, lemon juice, nutritional yeast).

The wine was Perrin & Fils Nature Cote du Rhone.

Cream of broccoli soup with soy milk foam; peanut butter and banana sandwich with raisin cardamom bread.

Lunch 11 April 2007.



Cream of broccoli soup with nutritional yeast, scallions and soy milk foam (sea salt, tabasco and evoo). Peanut butter and banana sandwich with raisin cardamom bread, with a little salad of sliced carrots and scallions (evoo, sea salt, wine vinegar). The wine is Perrin & Fils Nature Cote du Rhone.

Olive hummus, chipotle and pepita hummus, pickled turnip and chick pea salad

Dinner 8 April 2007. I went to a potluck for a friend's birthday to which I contributed olive and herb hummus (chick peas, kalamata olives, oregano, basil, sea salt, garlic, flax oil, evoo, black pepper, tahini, lemon juice), chipotle and pepita hummus (chipotle, pepitas, tahini, garlic, lemon juice, flax oil, evoo), pickled turnip and chick pea salad (pickled turnips, chick peas, scallions, sea salt, vinegar, black pepper). The quinoa salad (lower left) and the sweet potato salad (lower right) were really good, too.

The wine was Botter's Nero d'Avola.

Pepita and potato taquitos with grilled portabello mushroom stuffed with roasted sweet potatoes, jalapeño and scallions

Dinner 7 April 2007. Petita and potato taquitos (pepitas, roasted red and white potatoes, garlic, chipotle, cumin, black pepper, sea salt, gluten-free tortillas), with grilled portabello mushroom stuffed with roasted sweet potatoes (olive oil, flax oil, roasted sweet potato, scallions, jalapeño).

Wine: Eyrie's Pinot Noir.

Fesenjan with grilled vegan chicken over brown basmati rice and grilled broccoli and pear with vegan cheese sauce

Dinner 30 March 2007. Fesenjen with grilled vegan chicken (Yves brand vegan chicken skewers, pomegranate juice, sea salt, garlic, onion, walnuts, chipotle, mint) and grilled broccoli and pear with vegan cheese sauce (vegan margarine, sea salt, rice wine vinegar, tabasco, nutritional yeast). Another vegan recipe for fesenjan (with actual measurements) is available at Vegan Eats and Treats.


Apertif: Pomtini at twilight (Grey Goose vodka cut with pomegranate juice).
Wine: Sonop Organic Terroir Shiraz
Digestif: Cognac and espresso.

Spinach and mushroom boreka, roasted spicy potatoes and grilled asparagus

Dinner 28 March 2007. Spinach and mushroom (spinach, cremini mushrooms, tamari, sea salt, onion, garlic, red wine, lemon juice, black pepper) boreka (whole wheat flour, sunflower oil, sea salt, baking powder), with spicy potatoes (roasted potatoes, sunflower oil, sea salt, wine vinegar, cumin, paprika, chili) and grilled asparagus (asparagus, sunflower oil, sea salt).

Wine: D'Arenberg's Darry's Original.

Black bean cassoulet with brown bread and figs stewed with white wine, espresso and mint

Dinner 27 March 2007. Black bean cassoulet (black beans, red pepper, tomatoes, mirepois, basil, liquid smoke, onion, lemon juice, sea salt, black pepper, garlic), brown bread (whole wheat flour, yeast, sea salt, basil, garlic) and stewed figs (white wine, espresso, mint, lemon juice and stevia).

Wine: Clos de los Siete.
Digestif: Espresso and cognac.

Eggplant caviar with beer bread crostini and spaetzle with red pepper, lentil sauce

Dinner 25 March 2007.

Eggplant caviar (roasted eggplant, minced green pepper and plum tomato, lemon juice, olive oil, tabasco, sea salt, dill, wine vinegar, garlic) with beer bread crostini (beer, whole wheat flour, oregano, basil, sea salt, baking powder).

Spaetzle (whole wheat flour, baking powder, sea salt) with red pepper, lentil sauce (red peppers, paprika, lentils, plum tomatoes, red wine, garlic, sea salt, black pepper, wine vinegar, onions).

Wine: D'Arenberg's Darry's Original

Chick pea ceviche with butternut squash and spinach mole over brown rice

Dinner 22 March 2007. Chick pea ceviche (chick peas, lemon juice, lime juice, scallions, tomatoes, sunflower oil, avocado, sea salt) with butternut squash and spinach mole (butternut squash, spinach, cocoa, sea salt, lemon juice, chipotle, cilantro, sunflower oil) over brown rice.

Wine: Botter's Nero d'Avola.

Vegan chicken soup with red peppers and spinach and fresh-baked beer bread.

Dinner 20 March 2007. Vegan chicken soup with red peppers and spinach with fresh-baked beer bread.

Recipe information is in the comments.

Stir fry with bokchoy, red pepper and mushrooms with brown rice

Dinner 19 March 2007. Stir fry (bokchoy, julienned red pepper, portabello mushrooms, veggie chicken, soy sauce, dashi, sugar, corn starch, tamari, garlic) with brown rice.

Broccoli, mushroom and veggie chicken stir fry with red and brown rice

Stir fry (broccoli, veggie chicken, quarted mushrooms; garlic, corn starch, stevia, orange juice, white wine, miso, black pepper, ginger, tamari) over a mix of brown and red rice. Quick and easy.

Wine: Botter's Nero D'Avola

Recipe info available in the comments.