Dinner

Braised Seitan [Lamb Shanks] in Curry Sauce *
(from Ming Tsai)

Smothered Cabbage
(from Julie Sahni)

Mushrooms In Creamy Fennel Sauce

Basmati Rice

Wine

Markko Reserve Pinot Noir (Ohio/1999)


* I had made extra "gravy" when I made this last time, so I saved it for tonight and just dredged the seitan in the spice flour mixture and fried it off. Then, just reheated the gravy for a quick meal...

Lunch

Soy Boy Courage Burgers*

Club Soda


*Same folks who make the breakfast links I like, but the burgers are made with non-GMO soy and okara (a tofu by-product)...

Breakfast

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

Brownberry Wheat Toast (x2)

Club Soda

Dinner

Portobello Sandwiches
(spinach, white onion, roasted red pepper)

Russian Banana Fingerling Potatoes
(w/ herbs de provence, salt, pepper)

Breakfast

Soy Boy Breakfast Links (x6)

Brownberry Wheat Toast (x3)

Club Soda

Dinner

Tomato and Cream Sauce over Gemelli Pasta*

Red Leaf Lettuce Salad
(w/ Fig Vinaigrette Dressing)

* a.k.a. "Cap't Janeway", from a celebrity recipe in People magazine a few years ago. she used Penne pasta, we had Gemelli...

Lunch

Hummus and Pita Bread

Roman Beans

"Chicken" Nuggets*
(from Health is Wealth)

Club Soda


*Same folks who make the Pizza Munchees my kids love. A little barbeque sauce helps...

Breakfast

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

Brownberry Wheat Toast

Water

Dinner

Tomato, Onion, Mushroom and Soy Cheese Pizza

Lunch

Mango Dal

Stuffed Baby Grafitti Eggplants

Basmati Rice

Club Soda

Dinner

Mango Dal

Stuffed Baby Grafitti Eggplants
(purple potatoes, tomatoes, onion, cumin seeds, fenugreek seeds)

Broccoli in Garlic Oil
(Julie Sahni)

Braised Seitan [Lamb Shanks] in Curry Sauce
(Ming Tsai)

Basmati Rice

Lunch

Roman Beans

Potato Chips

Club Soda

Spent all day mowing the lot and back property (2 acres), and then rototilling the vegetable garden, after dinner -- I passed out about 10pm, so no updates yesterday... here's the delayed report

(4/27/02)
Dinner

Celeriac Remoulade

Roman Beans

Baked Potato
(w/ chives)

Grilled Corn

Roman Style Seitan [Beef] Stew with Olives

Wine

Coturri Pinot Noir (California/1999)

Dinner

Shiitake Mushroom Soup
(w/ fennel stock, garlic, ginger, lemongrass, soy sauce, dry sherry, carrot, leek and broccoli)

Vietnamese Vegetable Curry
(w/ coconut milk, long beans, tofu and leeks)

Sauteed Asparagus w/ Sesame Seeds
(w/ sesame oil and soy sauce )

Basmati Rice

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...