Breakfast

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

Brownberry Wheat Toast

Water

Dinner

Tofu Cutlets [Pork Chops] with Roasted Fennel, Juniper Berries and Orange Sauce

Braised Spinach and Chard, Brown Lentil, Red Pepper and Red Onion "Napoleon"*

Spinach Salad with Fig Vinaigrette Dressing



* Layered together and compressed with one of those "stacker" tools -- which is really the same as a tin can, but with the round plunger. Also comes in square and triangle shape, but the basic set doesn't come with the pyramid shape, which really bummed me out... The lentils go between each layer which helps hold the whole thing together, starting with the grilled red onion base (leftover from the portobello sandwiches at lunch yesterday), then red pepper (also from yesterday's lunch) then the spinach/chard combo on top. Almost hated to cut into it, but it held together pretty well until the end...

Lunch

Eggplant Parmesan
(over Gemelli pasta)

Italian Bread

Water

Breakfast

Soy Boy Breakfast Links
(w/ Cholula hot sauce)

Brownberry Wheat Toast

Water

Dinner

Eggplant Parmesan

Italian Bread

Artichokes
(w/ olive oil, garlic, dipping sauce)



Lunch

Portobello Sandwiches
(roasted red pepper, wilted spinach, grilled onion and portobello mushroom marinated in olive oil and garlic -- layered on a bun)

Grilled Corn*

Water

* ah, fresh corn returns!

Breakfast

Soy Boy Breakfast Links
(w/Cholula hot sauce)

Brownberry Wheat Toast

Water

Dinner

Tofu [Pork Confit] with Lentils and Soyrizo [Chorizo]*
(Paula Wolfert / Cooking in South-West France)

Ruby Red Crescents Potatoes
(boiled, then rolled in salt, pepper and herbs de provence)

Braised Leeks
(Julia Child / Art of French Cooking Vol. 1)

Olive Bread

Dessert

Glace Chocolate Ice Cream


* A great book I don't use much, but dragged it out and tried out a modified version of the recipe, substituting pan-fried tofu cut into strips layered into the lentil/soyrizo mixture. Spicy and hearty at the same time. The potatoes were great too, the herbs really bringing out the earthiness of the "pommes de terre". And we never go wrong with braising the leeks, always sweet and tender.

Lunch

Lasagna

Potato Tart

Club Soda

Dinner

Pita Sandwiches Stuffed w/ Falafel and Hummus

Take-out Sushi

* A clash of nationalities, but it's all good ;)

Lunch

Porcini, Sage and Cannellini Bean Soup

Zucchini Lasagna

Club Soda

Dinner

Roasted Tofu [Chicken] with Green Olives, Lemon and Jerusalem Artichokes*

Potato Tart


* a sort of Jean-Georges Vongerichten meal, the jerusalem artichokes were really tender and complimented the olives and lemon juice perfectly.

Dinner

Porcini, Sage and Cannellini Bean Soup

Rapini and Sun-Dried Tomatoes over Gemelli Pasta

Zucchini Lasagna

Olive Bread*

*Liz made some killer bread tonight -- oil packed, kalamta and some green olives baked into the bread made a perfect counterpart to the porcini soup...

Breakfast

Soy Breakfast Patties
(w/ Cholula hot sauce)

Apple Muffins*

Coffee


* Liz made these this morning -- a little cinnamon, nutmeg and apple layered between the batter...

Pre-Dinner

Margarita

Dinner

Soyrizo [Chorizo] and Potato Burritos
with Guacamole Salsa
(from Rick Bayless)

Black Bean Chips

Dessert

Sopapillas
w/ powdered sugar

Lunch

Barbecued Eggplant*

Garlic Green Beans

Lo Mein

Braised Tofu

Steamed Rice

Club Soda

* Liz got take out from the local Chinese buffet

Dinner

Spicy Bean Burger
(w/ guacamole)

French Fries

Hummus, Falafel and Rice Salad
(w/ pita bread)

* Went to the Pufferbelly restaurant after our son's school function...

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