Roasted, pickled and sauteed vegetables with arugula greens and brown rice

Roasted, pickled and sauteed vegetables (zucchini, sundried tomatoes, artichokes, cremini mushrooms, arugula, nutritional yeast, sea salt, mustard, white vinegar, oregano, basil, black pepper, cayenne pepper) arugula and brown rice (evoo, sea salt).

With this dish, I roasted the vegetables, left them over night to marinate and then sauteed them with the arugula.

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).

Couscous with figs, zucchini, red peppers, sundried tomatoes and mushrooms

Couscous (sea salt, evoo, garlic, ginger, turmeric) with roasted figs, zucchini, red peppers, sundried tomatoes and mushrooms (vegetable stock, evoo, black pepper, allspice, cardamom, cumin, coriander, paprika, wine vinegar).

Tofu mole with quinoa, portabellos, peppers and zucchini

Tofu mole (cocao, pepitas, agave nectar, garlic, cumin, chili, all spice, cinnamon, vegetable stock, sundried tomatoes, red pepper, chipotle, black pepper) with quinoa, portabellos and peppers (vidalia onions, nutritional yeast, sea salt, garlic, cumin, chili, black pepper).

Pineapple and red pepper salad; roasted zucchini, artichokes and rhubarb with walnut ginger coulis; tamari, tahini spaghetti; mango raspeberry sorbet

Pineapple, red pepper and scallion salad (canola oil, sea salt) with peanut, tamari and miso dressing.

Roasted zucchini, artichokes and rhubarb with walnut ginger coulis (nutritional yeast, sea salt, apple cider vinegar, sugar, stevia, chipotle). The walnut, ginger and rhubarb were all good. The zucchini didn't have enough flavour to hold up its end. Next time, it'll probably be mushrooms instead of zucchini.

Brown rice spaghetti with tamari, tahini and ginger bechamel with sun dried tomatoes and Italian parsley (all I did was plate this one, but it was delicious!).

Mango, pineapple raspeberry sorbet.

The wine was Clos de Los Siete.

Pissaladière with sundried tomatoes, green olives and pomegranate caramelized onions; ratatouille with chick peas and mushrooms

Pissaladière (whole wheat flour, canola oil, sea salt, yeast, herbs de Provence) with sundried tomatoes, green olives and pomegranate caramelized onions (sea salt, nutritional yeast, herbs de provence, pomegranate juice).

Ratatouille (roma tomatoes, Italian eggplant, zucchini, garlic, sea salt, black pepper, herbs de Provence, nutritional yeast, vegetable stock) with chick peas and cremini mushrooms.

Vegetable stew with Tofurky beer sausage and brown rice

Vegetable stew (potatoes, red onion, red pepper, zucchini, wine vinegar, cumin, paprika, chile, kosher salt, black pepper) with Tofurky beer sausage and brown rice.

Endive with zucchini, caper and walnut mousse dusted with paprika; fusilli with vegan chicken and peppers in a walnut and nutrional yeast veloute

Dinner 30 April 2007.



Endive with roasted zuchini, caper and walnut mousse (black pepper, sea salt, chili) dusted with paprika.

Whole wheat fusilli with vegan chicken (Yves brand strips), red and green pepper, button mushrooms, and red onion in a walnut and nutrional yeast veloute (walnuts, nutritional yeast, black pepper, whole wheat flour, vegan margarine, veggie stock, oregano, garlic).

Roasted ruby grapefruit w/mint, lemon and jalapeno; roasted tomato w/eggplant and zucchini milles-feuilles; chard and tofu hash on matzoh cracker

Dinner 23 April 2007.



Roasted ruby grapefruit with mint, lemon and jalapeno (ruby grapfruit, evoo, flax oil, mint, lemon juice, lime juice, lemon zest, jalapeno, stevia and a very small pinch of sea salt).

Roasted tomato with eggplant and zucchini milles-feuilles (tomato, evoo, flax oil, garlic, sea salt, nutritional yeast, basil, oregano, black pepper) dusted with nutritional yeast.

Spicy hard and tofu hash on matzoh crackers (whole wheat matzoh crackers, tofu, green chard, evoo, flax oil, garlic, black pepper, grapefruit juice, kosher salt, turmeric, chili, and cumin) with a paprika run-around.

I can feel the mushroom withdrawal already.

The aperitif was elderflower water (although tequila and grapefruit juice would have been an equally perfect opener). The wine was Botter's Nero D'Avola.

Asparagus soup, roasted mushrooms and sweet potato stack, fennel and orange salad, ratatouille and strawberry sorbet

Dinner 5 April 2007. I had company for dinner and some vegetables that I wanted to get rid of (so, I went for a full five courses):

• Vegan cream of asparagus soup (asparagus, soy milk, sea salt, orange juice, black pepper);
• Sweet potato and portabello mushroom milles feuilles with chipotle and lemon catsup (sea salt, tomato paste, lemon juice, chipotle, sunflower oil, garlic, stevia) with basil and oregano;
• Salad of roasted fennel, clementines, green pepper and walnuts dressed with citrus and oil (clementine juice and zest, minced fennel fronds, sea salt and sunflower oil);
• Ratatouille with cannelini beans (garlic, onion, green pepper, grilled eggplant and zucchini, tomatoes, cannelini beans, brown rice, sea salt, basil, oregano, thyme) garnished with walnuts;
  
• Strawberry sorbet (frozen stawberries, stevia and soymilk)
• And finally, espresso and cognac.

The wine was Eyrie's Pinot Noir.