Vegan grilled cheese (whole wheat pita, chick peas, tahini, turmeric, garlic, vegetable stock, garlic, sea salt, paprika, white vinegar, lemon juice) with sundried tomatoes, mushrooms and pears (vidalia onions, sea salt, evoo/flax oil, lemon juice, liquid smoke) w/tomato soup (tomatoes, white vinegar, vegetable stock) and roasted brussels sprouts (evoo/flax oil, sea salt, garlic).
Sundried tomato, red pepper and mache salad (evoo/flax oil, lemon juice, agave nectar, sea salt, black pepper) with potato and mushroom bureka (onions, garlic, nutritional yeast; spelt flour, evoo/flax oil, yeast, sea salt).
Vegan cheese risotto (short-grain brown rice, vegetable stock, white vinegar, nutritional yeast, garlic, sea salt, turmeric, mustard) with sundried tomatoes, kale and vidalia onions (sea salt, lemon juice, chili paste).
Purple cabbage, red chard, chick peas, and butternut squash with a ginger and garlic gravy (ginger, garlic, vegetable stock, vidalia onions, nutritional yeast, vegan worcestershire sauce, sea salt, chipotle).
Black bean, jalapeno and corn chowder ( soup stock, white potato, sweet potato, garlic, ginger) garnished with cilantro and chili powder. Corn chowder is very common in Illinois, although it usually have other vegetables instead of black beans.
Walnut, acorn squash and kale empanada (vidalia onions, garlic, ginger, nutritional yeast, turmeric, sea salt, black pepper) with mango salsa and taco salad (I didn't make the salad or the salsa, but both were very good and went really well with the richness of the empanada). I ground the walnuts and roasted squash and then minced the kale and onions to make a sort of cheese and kale filling. With the squash added, the texture was very light and creamy (surprisingingly so).
Banana and avocado brulee (walnuts, agave syrup, vanilla, pinch of sea salt).
No-meat loaf (red lentils, green lentils, black lentils, yellow split peas, tarragon, sage, savory, all spice, oregano, basil, rosemary, marjoram, thyme, liquid smoke, evoo/flax oil, garlic, vidalia onion, sundried tomatoes, cremini mushrooms, whole wheat flour, baking powder) with mashed potatoes (macadamia butter, garlic, rice wine vinegar, sea salt), collards and raisins (liquid smoke, sea salt, rice wine vinegar) and mushroom gravy (porcini mushrooms, vegan red wine, garlic, herbs de Provence).
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.
Dinner 29 May 2007
Veggie bacon and honey dew; whole wheat fusilli aglio et olio (garlic, evoo/flax oil, sea salt, black pepper, nutritional yeast) with green pepper, mushroom and vidalia onion.
Dinner 25 April 2007
Borscht with roasted potato and dill (beets, sea salt, evoo, wine vinegar).
Tofu schnitzel (tofu, sea salt, evoo, soy milk, bread crumbs, black pepper, paprika, chick pea flour) with peppers (green peppers, red peppers, tomatoes, vidalia onions, sea salt, evoo, black pepper, wine vinegar) over rice noodles.
