Dinner 8/28

Polenta topped with Sauteed Lion's Mane Mushrooms and Grilled Radicchio

Cherry Tomato and Cucumber Salad w/ Grilled Pita Bread

Kale and Red Kidney Bean Soup
(onion, carrot, celery, garlic, cherry tomato, red kidney beans, veg stock, kale, salt and pepper)

Dinner 8/27

Sauteed Lion's Mane Mushrooms *
(deglazed with red wine)

Haricot Verts

Fava Beans w/ Mint

Wilted Kale, White Beans and Soyrizo**


* went to the North Union Farmer's Market today in Shaker Square and got these from (the unfortunatly named) Killbuck Mushrooms -- wonderful shiitakes too.

** kinda like the cassoulet, but with kale

Dinner 8/26

Seitan Bourguignon over Pasta *

Thyme Crackers

Bistro Salad w/ Green Olives

Braised Leeks


* haven't made this in a while -- and the crackers were a nice change of pace from the bread...

 

Dinner 8/25

Saffron Chickpeas
(onion, garlic, tomato, chickpeas, veg stock, saffron)

Paprika Potatoes

Braised Cabbage with Caraway Seeds

Dinner 8/24

Polenta Tart w/ Tomato and Basil Vegenaise

Delicata Squash with Paprika*

Fava Beans with Mint **


* from a volunteer squash plant in our garden, the delicata was a pleasant addition.

** no, we didn't drink a nice Chianti with dinner.

Dinner 8/23

Tofu, Tomato and Black Bean Stir-Fry w/ Scallions*
(tofu, red bell pepper, carrot, chinese black beans, veg stock, tamari, maple syrup, tomato, cornstarch slurry)

Jasmine Rice


* in an effort to use tomatoes this week -- it's that time of year -- we were on a mission to find a chinese dish that used them. This fit the bill -- tasty, slightly spicy (the back bean) and easy to make.

Dinner 8/22

Tomato and Potato Soup

Boiled Corn

Nachos


* it was the kids "meet the teacher" night, so a quick dinner and off to the school(s) we went...

Dinner 8/21

Ratatouille
(eggplant, tomato and onions)

Seared/Steamed Green beans with Chanterelle Mushrooms

French Bread

Corn and Potato Soup

Dinner 8/20

We all went to Patrick and Genevieve's going away party (Patrick is off to NYC to attend cooking school). Here's some of the fabulous food we had...

Simple Bruschetta w/Tomatoes and Basil
Smokey Corn, Tomato, Poblano Pizza/Flatbread
Cole Slaw w/Jalapenos, Apples & Golden Raisins
Sundried Tomato Pesto w/Bread
Chips and Salsa
Roasted Corn
Fudgy Brownies

Dinner 8/19

Pommes Frites

Fried Green Tomatoes

Asparagus Breadsticks

French Bread

Tomato and Balsamic Relish

Dinner 8/18

"Drunken" Cabbage*
(recipe from Michael Symon -- just skip the first ingredient)

Cucumber Salad

Boiled Baby Corn

French Bread


sorry for the lack of pictures today, the battery ran out again...

Dinner 8/17

Tofu Piccata

Haricot Verts with Chanterelle and Lobster Mushrooms

Steamed Artichokes

Focaccia

Dinner 8/16

Roasted Potatoes with Garlic and Pumpkin Seed Oil

White Bean Cassoulet

Boiled Baby Corn

Braised Leeks

Braised Carrots

Focaccia

Dinner 8/15

Gumbo Z'Vegan*

Hoecakes with Okra and Tomato

Boiled Baby Corn



* traditionally, Gumbo Z'Herbes has many different greens that are wilted and then almost pureed to thicken the stew. this variation on used cabbage and kale -- because that's what we had on hand ;)

Gumbo Z'Vegan
(serves 6-8)

In a large soup pot over medium-high heat, saute one onion and two garlic cloves until softened. add salt, pepper and herbs de provence to taste. Add two cups thinly sliced cabbage, one sliced carrot and one chopped red bell pepper, cook for another 7-8 minutes until the cabbage has released it's liquid and the carrots and bell pepper are softened. Add one can of kidney beans (with it's liquid), a cup of cooked rice (good if you have leftovers from the night before), and seven cups of veg stock, bring to a boil and then simmer (uncovered) for 30-40 mintues.

at this point it's done enough for my children, who are notorious for seeing dark greens and running in terror, so I serve it to them just like this, but for us...

...in a separate pan or wok, wilt about four cups of shredded kale with a touch of oil (we love "dinosaur" kale), add salt, pepper and touch of tamari at the end. add to the soup and cook for another 10-15 minutes until thickened. Add file powder to taste. Top with shredded "blackened" tofu.

Dinner 8/14

Pad Thai
(recipe from Charlie/Roxanne -- probably our favorite raw meal, easy to make and tons of flavor)

Corn Soup
The corn soup couldn't be easier, take three cups of white sweet corn, one cup of water, blend in the vita-mix, then strain through a fine mesh strainer and add salt, pepper and optional curry oil. Delicious.

Flax Seed Crackers

Dinner 8/13

Seitan Piccata
(from the Candle Cafe cookbook)

Corn Soup *

Seared/Steamed Haricot Verts w/ Shitake Mushrooms

Wilted Beet Greens w/ Raisins


* the soup is a variation of a recipe by Marcus Samuelsson. We use corn stock -- 4 corn cobs and 2 quarts of water reduced by half -- in place of the chicken stock, and a soft box tofu in place of the cream. We topped it with fried potato skins in place of the potato salad.

Dinner 8/12

Haricot Verts and Lobster Mushrooms

Grilled Corn

Focaccia Bruschetta
(tomato, zucchini, garlic, basil)

Dinner 8/11

Wild Mushrooms Quesadilla
(shiitake and oyster mushrooms, tamari, soy cheese, red pepper shell)

Arroz Verde
(poblano rice)

Chiles Rellenos
(stuffed with potato and soyrizo)

 

 

Dinner 8/10

Sweet and Sour Seitan
(seitan, pineapple, carrot, red bell pepper, garlic, ginger and tamari)

Jasmine Rice

Dinner 8/9

Kalamata Olive and Sun-Dried Tomato Tapenade

French Bread

Seared/Steamed Green Beans w/ Shiitake Mushrooms

Bistro Salad

Dinner 8/8

Tofu For Almodovar*

Saffron Rice Pilaf

Sauteed Baby Zucchini and Tomato


*yes, it's the Rachael Ray recipe again, and we watched Almodovar's "All About My Mother" -- two thumbs up.

as for the recipe, the substitutions are pretty straightforward: tofu, veg stock and soy margarine...

Dinner 8/7

Tofu a la Uva
(fried tofu cutlets covered with a mexican style tomato, onion and celery puree with grapes)

Mexican Rice Pilaf

Wilted Chard with Garlic

Dinner 8/6

Focaccia "Pizza"
(kalamata olives, sun-dried tomatoes, onion, soy parmesan, rosemary)


Sorry, no pictures of the food today, the battery was starting to die, but I did get this shot of the sky at the last second...

 

 

 

 

Dinner 8/5

Stir-Fry
(tofu, scallion, basil, cashews, tamari)

Eggplant with Coconut Milk and Scallions
(Food and Wine September 2005)

Jasmine Rice

Dinner 8/4

King Oyster, Tomato and Zucchini Fettuccini
(from Matthew Kenney and Sarma Melngailis book "Raw Food/Real World" -- the same recipe that we made last week, done again because of the 90+ degree temps and ease -- and flavor -- of the recipe.)

Arugula Salad
(w/ macadamia nut "cream" dressing)

 

 

Dinner 8/3

Summer Squash Lattice Tart
(from Martha Stewart, for the recipe we substitute soft tofu [eggs], soy cheese [gruyere] and soy milk [heavy cream] -- and we place the soy cheese and tofu mixture over the vegetables before adding the squash layers on top, it just works better for us)

Potato and Tomato Soup
(boiled potato, onion, bay leaf, herbs de provence, added to sauteed tomato in a blender and pureed)

Bistro Salad

French Bread

Dessert

Key Lime Cheesecake

here's the recipe (adapted from "Vegan Planet")

1 1/2 cups vegan gingersnap crumbs
1 1/4 cup plus 1 tbs of sugar (or natural sweetner)
6 tbs soy margarine, melted
12oz package firm silken tofu, drained
2 8oz packages vegan cream cheese
1/3 cup fresh key lime juice (or regular limes if you can't get the key limes)
1 tbs grated lime zest
1 tbs egg replacer

Bring ingredients to room temp. Preheat oven to 350 degrees. Lightly oil a 9-inch springform pan

In a medium sized bowl or food proccessor, combine the crumbs, 1 tbs of sugar, and the soy margarine and mix well. Transfer to the prepared pan and press the mixture against the bottom and side of pan. Bake for 5 minutes, then set aside to cool.

In a food proccessor, process the tofu and vegan cream cheese together until smooth. Add the 1 cup sugar, the lime juice, lime zest and egg replacer and process again until smooth. Pour into prepared crust and bake on the center rack until firm, about 40 minutes.

Remove from oven and let cool to room temperature, then refrigerate for several hours before serving. Remove the sides of the pan before cutting.

* we use a water bath when cooking the cheesecake, it keeps the cake from cracking on top as it cools. we use more a little more sugar and cream cheese and less tofu than the recipe calls for originally and add egg replacer...

Dinner 8/2

White Bean Cassoulet
(cannellini beans, onion, garlic, carrot, soyrizo, toamato, salt, pepper)

Boiled Potatoes

French Bread

Dinner 8/1

Gyoza Dumplings
(stuffed with shredded napa cabbage and shiitake mushrooms, then boiled)

Stir-Fry
(tofu, refried jasmine rice, tamari, peanuts, basil)

 

 

 

Dinner 7/31

Korma
(seitan, onion, cumin, corriander, turmeric, chile powder, red pepper flakes, coconut milk*)

Keralan Stir-Fried Beets w/ Coconut
(from Maya Kaimal's wonderful book "Savoring the Spice Coast of India" -- recipe below)

Basmati Rice

Boiled Potatoes with Mint and Jalapeno

Papadums


* it's supposed to be yogurt, but we didn't have any on hand -- however we did have some leftover coconut milk from the eggplant dish last night ;)


Keralan Stir-Fried Beets w/ Coconut

ingredients

1 cup finely grated dried unsweetened coconut
2 garlic cloves, crushed
1 serrano or Thai chile, cut in half lengthwise
1 teaspoon salt
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon turmeric
1/3 cup water
2 tablespoons vegetable oil
1 teaspoon mustard seeds
2 whole dried red chiles
10 curry leaves or 2 bay leaves
1 tablespoon long-grain rice
4 large beets (about 2 pounds), peeled and coarsely grated

In a small bowl, combine the coconut, garlic, serrano chile, salt, cumin, cayenne and turmeric with the water. Set aside.

In a large wok, warm the oil over moderately high heat. Add the mustard seeds, dried red chiles and curry leaves and cover. When the mustard seeds begin to pop, add the rice and stir until the rice just turns opaque, about 5 seconds. Add the beets and cook over moderate heat, stirring occasionally, until barely softened. Add the coconut mixture and cook, stirring occasionally, until the beets are just tender, about 5 minutes. Serve at once.

Dinner 7/30

Spicy Lemongrass-Ginger [chicken] Tofu
(Food and Wine September 2005)

Eggplant with Coconut Milk and Scallions
(Food and Wine September 2005)

Stir-fried Baby Bok Choy with Shiitake Mushrooms
(Food and Wine September 2005)

Jasmine Rice

Wilted Turnip Greens w/ Garlic and Ginger and Sesame Oil


* Why yes, the new issue of Food and Wine did come in the mail the other day ;)

the first three recipes are on their site -- when the issue hits the stands you can use the Newsstand Buyers code ASIA to access the current (September 2005) issue -- or through AOL keyword: Food and Wine.

In the recipes, we changed the Vietnamese Stir-Fry Sauce to veg stock, soy sauce and sugar.