Dinner 6/30

BBQ Tofu w/ Onions

Boiled Fingerling Potatoes w/ Parsley

Bistro Salad
(romaine lettuce, shallots, vinegar, olive oil, mustard, vegenaise, salt and pepper)

 

 

 

 

Dinner 6/29

Zucchini Roll-ups*

Raw Pizza
(flax seed bread, raw marinara, raw "cheese")

* picture is from the last time -- they looked very similar, but I didn't have time to take a pic because I was running out the door to the last show of amfow...

 

 

 

Dinner 6/28

Pasta w/ Tomato Sauce

Roasted Broccoli

Bistro Salad

French Bread

 

 

 

Dinner 6/27

Raw Pizza
(flax seed bread with raw marinara and raw cheese)

Raw Borscht w/ Apples

Spinach Salad with Oil & Apple Cider Vinegar

 

 

 

Dinner 6/26

Chiles Rellenos
(stuffed with plantain and soyrizo)

Rice Pilaf

Tempura Scapes

 

 

 

 

 

Dinner 6/25

General Tso's Tofu

Jasmine Rice

Snow Peas

 

 

 

 

Dinner 6/24

Tostones
(plantain chips)

Wild Mushroom Quesdillas
(oyster, crimini, onion, garlic, tamari, soy cheese, red pepper flour tortillas)

Grilled Corn

Hearts of Palm

Wilted Chard with Creamy Chipotle Sauce

 

 

 

 

Dinner 6/23

Bruschetta
(tomato, zucchini, garlic and onion)

Sauteed Morel Mushrooms

 

 

 

 

 

 

 

Dinner 6/22

Sub
(lettuce, tomato, onion, oil and vinegar, salt and pepper)

I went out to AMFOW Week 3, so I just made a quick sandwich and ran out the door. Great show all around...

Dinner 6/20

Tomato Sauce over Penne Pasta

Baguette

Braised Leeks

Bistro Salad
(arugula, shallots, garlic, basil, white wine vinegar, veganaise, salt and pepper)

Dinner 6/19

Hoisin Tofu and Udon Noodles

 

 

 

 

 

 

 

Dinner 6/18

Zucchini "Noodles" and Seitan

Tempura with Ponzu
(onion, asparagus, scapes, broccoli)

Steamed/Seared Bok Choy

Grilled Tofu with Enoki Mushrooms over Udon

Dinner 6/17

Megadarra
(via Claudia Roden p. 97 -- rice and brown lentils topped with caramelized onions)

Muhammara on Pita Bread
(Saveur #85 p. 22 -- walnut and pomegranate paste)

Moroccan Carrots
(carrot, cumin, oil packed olives, mint)

Eggplant In Pomegranate Sauce
(eggplant, onion, garlic, tomato, red pepper flake, pomegranate syrup, basil, cilantro, pine nuts)

 

 

 

Dinner 6/16

Tofu con uva
(tofu with grapes)*

Basmati Rice Pilaf

* via Diane Kennedy's "pollo con uva" -- onion, garlic, tomatoes cooked down and then pureed. Then add cut grapes and cilantro

 

 

 

 

Dinner 6/15

Boiled Yukon Gold Potatoes w/ Parsley

Seared/Steamed Green Beans

Seitan Stew over Puy Lentils and Porcini Mushrooms

 

 

 

 

 

Dinner 6/14

Grilled Eggplant

Pasta With Tomatoes

Shaved Fennel Salad with Grilled Figs

 

 

 

 

 

Dinner 6/13

Pineapple Fried Rice*
(coconut milk, red curry paste, pineapple, tofu, tamari, jasmine rice)

Braised Bok Choy


* saw this one in the ABJ the other day (skipped the pork, shrimp and fish sauce, subbed the tofu and tamari) -- and we already had the pineapple. This is pretty much the method we employ to decide what to have for dinner -- "What do we have that's not getting any fresher?" -- and then -- "what country/style?"

the Bok Choy came from the "new" Tink Holl which moved into huge (13,000 square ft.) former factory over on E. 36th.

Dinner 6/12

Grilled Figs
(w/ balsamic vinegar)

Bruschetta
(tomato, zucchini, garlic)

Spinach Affogati w/ Pine Nuts

 

 

 

 

 

Dinner 6/11

Tempura w/ Ponzu
(asparagus, shiitake mushroom, broccoli, onion)

 

 

 

 

 

 

Dinner 6/10

Spicy Eggplant

Refried Jasmine Rice

Hoisin Tofu

 

 

 

 

Dinner 6/9

General Tso's Tofu

Jasmine Rice

* why yes, we did get an great deal on a case of Spring Creek tofu ;)

BTW, we're so glad that Spring Creek is back after a five month break -- we were almost resigned to never having it again. Awesome tofu...

Dinner 6/8

Gazpacho

Watermelon and Red Onion Salad
(w/ balsamic vinaigrette)

Guacamole

Steamed Artichokes
(w/ lemon "butter")

 

 

 

Dinner 6/7

Kung Pao Tofu

Braised Brussel Sprouts

Jasmine Rice

Radish Salad

 

 

 

 

Dinner 6/6

Cap'n Janeway
(tomato, onion, garlic, soyrizo, red pepper flake and cream sauce -- soft tofu and soy milk reduced -- over fusilli pasta)

Arugula Salad
(w/ fig vinaigrette)

Ciabatta

Dinner 6/5

Stir-Fry
(tofu, carrot, red bell pepper, red onion, tamari, galanga, garlic)

Jasmine Rice

It's time for the miserable summer weather -- 90 degrees and 90% humidity -- and the Ohio weatherman's favorite phrase -- Hazy, Hot and Humid. Hence, the quick and easy stir-fry becomes our best friend ;)

Dinner 6/4

Stir-Fry w/ Brown Garlic Sauce
(tofu, carrot, red pepper flake, garlic, veg stock, cornstarch slurry, tamari)

Fried Jasmine Rice
(w/ tamari and sesame oil)

Dinner 6/3

Seitan Tagine
(fried seitan w/cumin, corriander, paprika, onion, chickpeas, tamari, salt and pepper)

Tomato Couscous
(tomato couscous, cinnamon, cumin, corriander, apricot, pine nuts, parsley, veg stock)

Fava, Mint and Tomato Salad

 

 

 

Dinner 6/2

Grilled Baby Zucchini and Asparagus over Creamy Pesto Pasta *

* a good use for the last bit of pesto from last week, with a quick cream sauce of shallot, garlic, soft tofu and soy milk, and leftover pasta from the kids meal last night.

 

 

 

 

 

 

Dinner 6/1

Barbecue Tofu
(amy's barbecue sauce plus hoisin sauce = yum)

Potato Salad
(via James Peterson)