Dinner

Stir Fry*
(carrots, shiitake mushrooms, scallions, tofu, pistachio nuts)

Stir Fried Basmati Rice
(w/ toasted sesame oil)

Braised Brussel Sprouts
(in soy sauce and spices)

White Eggplant
(with sake, white miso, sesame seeds, sea salt, onion and garlic)

*Our first dinner out on the deck this year. The white eggplant was a last minute surprise, and turned out extremely well, a bit of an Iron Chef moment...

Lunch

Portabella Mushroom Sandwiches *

Macedonian (Soy) Cheese-Stuffed Peppers

Club Soda


*this is why they invented leftovers. these were fabulous last night, fabulous today...

Dinner

Portabella Mushroom Sandwiches
(from Great Lakes Brewing Newsletter "Much Abrew")

Macedonian (Soy) Cheese-Stuffed Peppers
(Food and Wine, May 2002, p.83)

Lunch

Moussaka

Club Soda

Breakfast

Soy Boy Breakfast Links (x4)

Brownberry Bread (x2)

Club Soda

Dinner

Pizza (Tomato/Soy Cheese)

Dinner

Moussaka*

Saganaki
(a.k.a. flamin' cheese)

* We made the Moussaka in an 6-inch springform pan (by Martha of course) in a method as seen on "Secrets Of The CIA" cooking show on PBS from a few years ago -- thin eggplant slices are cut on a mandolin or Benriner, and arranged so they overhang and overlap around the edges of the pan and are then stuffed with a rice, tomato, thyme, oregano, coriander, cinnamon mixture combined with a bechamel sauce. Then baked at 375 for about 45 minutes, cooled for 15, inverted, cut into cake shaped wedges and served.

The Saganaki is simply floured soy cheese pieces deep-fried for a minute or so, doused with some hot ouzo, and then flambéd...

Breakfast

Soy Boy Breakfast Links (x4)
w/ Cholula hot sauce

Brownberry Wheat Toast

Club Soda

Dinner

Rice Syrup [Honey] Roasted Seitan [Pork] over Wilted Greens

Braised Baby Lima Beans

Hummus
w/ pita bread

Lunch

Aloo Bhaigan

Spicy Tofu [Chicken] and Chickpeas

Basmati Rice

Water

Breakfast

Soy Boy Breakfast Links (x4)
w/ Cholula hot sauce

Brownberry Wheat Toast

Water

Dinner

Aloo Bhaigan
(Potatoes and Eggplant)

Spicy Tofu [Chicken] and Chickpeas
(Food and Wine, May 2002, p.110)

Basmati Rice

Wine

Markko Reserve Pinot Noir (Ohio/1999)


Breakfast

Peanut Butter and Jelly Sandwich

Club Soda

Lunch

Vegetarian Hot Pot w/ Curry

Moo Shu Pancakes

Spring Rolls

Club Soda

Mmmmm... leftover Chinese take-out ...

Dinner

Vegetarian Hot Pot w/ Curry

Moo Shu Pancakes

Spring Rolls

Lunch

Boca Burgers (original flavor)*

Club Soda


*Yes, that's two lunches in a row for those of you scoring at home (and you know who you are). Freezer space is at a premium because the new shipment of tofu came in today, and the Boca's are bulky...

Dinner

Phyllo Calzone
(stuffed with tofu, mushrooms, red pepper, onion and soy cheese)

Grilled Asparagus

Dinner

Stir Fried Tofu, Spinach on Refried Basmati Rice

Noodle Soup with Water Chestnuts, Macadamia Nuts and Scallions

Dessert

Babka

Coffee

Dinner

Noodle Soup with Water Chestnuts, Macadamia Nuts and Scallions

Thai Eggplant with Basil

Long Beans in Garlic Sauce

Basmati Rice

Lunch

Quesadilla
(tomato, soy cheese w/ salsa, guacamole and soy sour cream)

Club Soda

Breakfast

Soy Boy Breakfast Links (x4)

Babka (coffee cake)

Coffee

No listing for Saturday

I had a gig in Indiana...

Dinner

Zucchini Patties
(w/ creamy dill sauce)

Fava Beans

Kalamata Olive Bread*

Lunch

Refried Rice

Spicy Eggplant and Tomato

Seitan [Duck] and Pineapple Stew

Club Soda

Dinner

Rice Paper Spring Rolls
(w/ carrot, red pepper, leeks and shiitake mushrooms)

Spicy Eggplant and Tomato

Deep Fried Tofu with Chiles and Lemongrass

Basmati Rice

Seitan [Duck] and Pineapple Stew

Lunch

Capellini Pomodoro

Cheese Enchaladas

Club Soda


*it's the combo leftover platter d'jour ;)

Dinner

Capellini Pomodoro

Fiddlehead Ferns*

Sauteed Baby Artichokes and Portobello Mushrooms

Ciabatta Bread

*Liz went to the grocery store this afternoon (Kriegers, a small local market with great produce) where even the produce staff asked her what she was going to do with these. Thanks to Jim Peterson's great "Vegetable" book, we at least had a plan. We first cleaned them off and trimmed them slightly and then sauteed the ferns in a little oil, garlic and parsley. They had an asparagus-like texture with a slight bitter component. A definite foodie moment ;)

Dinner

Gemelli with Red Sauce
(Newman's Marinara)

Grilled Asparagus

Lunch

Roasted Vegetables In Banana Leaves

Poblano Rice

Cheese Enchiladas *

Club Soda


* mmmmmm. leftovers ;)

Dinner

Roasted Vegetables In Banana Leaves

Poblano Rice (Arroz Verde)

Soy Cheese Enchiladas
(Saveur April 2002)

Lunch

Barbeque Tofu

Chips

Club Soda