Dinner 12/31

Rueben Sandwiches
(tempeh, soy cheese, "drunken cabbage" via Michael Symon, homemade rye bread)

Portobello "Fries"
(grilled mushrooms, then sliced and rolled in seasoned bread crumbs, sauteed in olive oil -- via Ray Ray)

Salsa & Louisiana Pepper Chips (Organic)

Apple Brownies

Dinner 12/30

Roasted Salsify Soup*

Wilted Greens w/ Garlic, Rasins and Pine Nuts

Sauteed Tofu w/ Red Pepper and Balsamic Vinegar Sauce

Focaccia

* Check another one off the "foods I have never had before in my life" list -- Liz picked up some Salsify (the black kind) at Kreiger's today -- they were nice enough to special order it. As it's a root vegetable, the taste is very Parsnip-esque when roasted (as in tonights recipe). We have another batch, so I expect we'll try it some more in the week to come...

Dinner 12/28

Ciabatta Toasts w/ Sauteed Lion's Mane Mushrooms*

Apple Sauce**

Mache Salad***
(mache, baby tomatoes, olive oil and lemon juice dressing)

* you'll see this for the next three days or so, we got five really big heads...

** the last two bags of the season from Beckwith's Apple Orchard, so Liz made some really nice apple sauce...

*** Mache! very delicate, very tasty

Dinner 12/27

Carbonnades a la Flamande
(over gemelli pasta)

Sauteed Lion's Mane Mushrooms

Braised Fennel

Homemade Bread

Dinner 12/25

Tofu Biryani
(via Madhur Jaffrey)

Purple Potatoes w/ Mint and Jalapeno

Smothered Cabbage
(cabbage, turmeric, cumin seed, asafatida, salt and pepper)

Dinner 12/24

Pierogies
(cabbage and dill)

Seared/Steamed Green Beans w/Shiitake Mushrooms

Boiled Yukon Potatoes w/ Parsley

Homemade Bread

Shaved Fennel and Mixed Green Salad w/ Orange Vinaigrette

Dinner 12/23

Focaccia Pizza*
(sun-dried tomatoes, soy cheese)

Mixed Green Salad
(greens, dried cherries, fig vinaigrette)

* yes, post party dinners are small. especially with the big family dinner tomorrow...

Dinner 12/22

Arroz Verde
(Poblano Rice)

Tofu a la Uva
(Tofu and Grapes -- via Diane Kennedy)

Seared/Steamed Green Beans w/ Chipotle

Dinner 12/21

Focaccia Pizza
(focaccia bread, w/ shiitake mushrooms, green olives and soy cheese)

Mike and Liz's Holiday Party v7.0 (optimized)

White Bean Cassoulet
Marinated Carrots
Potato Salad
Salsa (Tomato / Tomatillo)
Olive Tapenade / Baguette
Hummus / Baba Ghanoush
Roasted Almonds (w/ cumin, red pepper, sugar and salt)
Tofu Curry Phyllo Cups
Lotus Root Chips
Stuffed Grape Leaves
Stuffed Mushrooms
Tofu Salad Sandwiches
Cucumber w/ Cream Cheese and Dill Spread
Sushi
Rice Paper Salads w/ Thai Peanut Dipping Sauce
Large Capers
Focaccia Pizza
Grapes / Star Fruit
Chocolate Cherry Cookies
Olive Oil Cake
Eggnog Cookies
Sugar Cookies

And much Coturri wine... ;)

Dinner 12/18

Lo Mein w/ Tofu

Dinner 12/17

Seitan Stroganoff
(over Gemelli pasta)

Boiled Red Potatoes w/ Parsley

Mixed Green Salad w/ Oyster Mushrooms and Cherry Vinaigrette

Dinner 12/16

Tofu Marsala
(tofu, shiitake mushrooms and garlic)

Braised Fennel

Homemade Garlic Bread

Dinner 12/14

Black Pepper Tofu Curry

Turmeric Potatoes and Cabbage

Keralan Stir-Fry Beets

Toor Dal w/ Tomatoes and Onion

Dinner 12/13

Pasta Pomodoro

Garlic Bread

Mixed Greens w/ Raspberry Vinaigrette

Dinner 12/12

Stir-Fry
(tofu, shiitake mushrooms, leeks, red bell pepper, red onion, green peppercorn, jalapeno, carrot, garlic, ginger, sake and soy sauce)

Basmati Rice

Soul Vegetarian's Chili

I'm putting this on here for a couple of people who have asked in the past for a copy of the recipe (now that SV is no more). From the PD 9/16/2001

6 cups of dried kidney beans
1/4 cup olive oil
1 gallon water
2 bay leaves
1 1/2 Tbsps (or to taste) sea salt
1/8 cup garlic powder
3/4 cup (or to taste) chili powder
1/4 cup (or to taste) cumin
1/4 raw sugar (such as Turbinado, we use Rapadura)
2 cups tomato paste
2 cups diced celery
2 cups diced green pepper
2 cups TVP

Cover beans with water and soak overnight. Drain beans and rinse. Add oil and 1 gallon water to large stainless-steel pot; bring to a boil and add beans and bay leaves. Cover and simmer until beans are soft about 40-45 minutes. Add remaining ingredients except for TVP and cook on low heat for 10 minutes. Remove bay leaves. Add TVP.

Serve in bread bowl, with your favorite crackers, or with cornbread. Also good with a green salad.

Make 12 servings

Obviously you can cut the recipe in half (or quarters) pretty easily. Or make the whole batch and freeze it for those really cold Ohio winter nights.

Dinner 12/11

Tofu For Almodovar*

Saffron Rice

Homemade Onion, Garlic and Thyme Bread


*Ray Ray w/ evoo all over the place ;)

Dinner 12/10

Fennel, Shiitake Mushroom and Udon Noodle Soup
(w/ fried tofu and rooster sauce)

Endive and Celeriac Remoulade Salad

Dinner 12/9

Eggplant Parmesan
(over Gemelli Pasta w/ red sauce)

Steamed Broccoli

Homemade Bread

Desert

Chocolate Cake*

* mmmm... birthday cake. I have to tell you -- Liz makes perhaps the greatest vegan cakes you will find. After 20 years of making them and knowing what to substitute (mostly the soft tofu to egg ratio) she is the queen of vegan cakes. Between the homemade breads and cakes she makes weekly, I am one lucky sonofabitch ;)

Dinner 12/6

Wilted Chard w/ Chipotle Cream Sauce
(tofu and soy milk cream sacue w/ chipotles)

Guacamole
(avacado, soy sour cream. chili powder, lime juice)

Refried Black Beans and Chips

Tortilla Casserole
(tortilla strips, tomato, mexican oregano, soy cheese, soyrizo and soy sour cream)

Dinner 12/5

Shaved Fennel Salad

Roasted Potatoes a la Ray Ray*

Braised Cardoons w/ Bagna Cunda**


* w/ EVOO of course ;)

** no, really, go ahead and Google it ;)

Dinner 12/4

Stir-Fry
(tofu, red bell pepper, carrot, celery, ginger, garlic, soy sauce, sake and pepper)

Basmati Rice

Grilled Eggplant w/ Sesame Oil

Dinner 12/3

Gemelli w/ Arugula, Sun-Dried Tomatoes and Pine Nuts

Braised Brussel Sprouts

Herbed Bread
(thyme, sage)

Dinner 12/2

Seitan Stew
(seitan, onion, garlic, carrot, herbs de provence, red wine and veg stock)*

Braised Leeks

Mashed Potatoes

Sauteed Kale w/ Raisins and Pine Nuts)

* similar to a bourguignon, but I made it in the Wok in about 20 minutes. The wine was Prat-Majou, an unfiltered red table wine from France.

Dinner 12/1

Cap'n Janeway*
(gemelli w/ tomato, soyrizo and cream sauce)

Italian Bread

Steamed Broccoli

* for anyone just joing us -- it's a old recipe from Kate Mulgrew via an ancient issue of "People" that we adapted. Hence the name...

Dinner 11/30

Hoisin Tofu Cutlets on a bed of Spinach

Seared/Steamed Brussel Sprouts and Carrots
(w/ veg broth, star anise, soy sauce and sesame oil)

Dinner 11/29

Skillet Chili*
(onion, garlic, chipotle, maple syrup, great northern beans, soyrizo, tomato sauce, salt and pepper)

Nachos

* In my cookbook, there will be a whole section on taking various canned beans (red kidney, pinto, great northern, etc) and turning them into a kind of "chili". Tonight's experiment includes Maple Syrup w/ Chipotles and damned if it doesn't rock. Great Northern's are usually turned into baked beans anyway, and the maple syrup plays off the smokiness of the chipotles nicely.

Dinner 11/28

Stir-Fry
(tofu, red bell pepper, carrot, celery, onion, garlic and ginger)

Rice Paper Salad (w/ spicy peanut dressing)
(red cabbage, carrot, scallion, cilantro, sesame oil, rice wine vinegar)

Thanksgiving Dinner

Porcini and Sage Soup w/ "Stars" Pasta

Wild Mushroom Strudel

Roasted Russian Fingerling Potatoes

Roasted Acorn Squash w/ Maple Syrup

Wild Rice Stuffing

Blind Hen

Braised Brussel Sprouts and Chestnuts

Grilled Asparagus

Roasted Beets

Braised Red Cabbage

Cranberry Compote

Herbed Italian Bread

Pumpkin Mousse Tart


*why re-invent the wheel? (see tasting below)

Dinner 11/26

Cardoons in Bagna Cauda *

Truffle Risotto

Porcini and Sage Soup w/ "Stars" Pasta

Herbed Italian Bread

* go ahead -- google that one ;) substituted sun-dried tomatoes for the anchovies

Dinner 11/24

Seitan and Onions w/ Mushroom Gravy

Braised Red Cabbage

Roasted Beets w/ Dill

"Blind Hen" (Green Beans, Carrots, Apples and Onions)

Wild Rice Stuffing

Dinner 11/23

Wonton Soup
(wontons stuffed w/ shiitake mushrooms and sauteed arrugala in a fennel and soy broth)

Stir-Fried Tofu and Rice w/ Hoisin and Garlic Green Beans

Dinner 11/22

Holiday Tasting Dinner at Riverside Wine

(here's just the dishes we made...)

Wild Rice Stuffing
Braised Fennel and Chestnuts
Cranberry Compote
Roasted Acorn Squash Wedges (w/ Maple Syrup)
Blind Hen (Trad. German Dish w/ Green Beans, Apples and Carrots)
Roasted Beets
Wild Mushroom Strudel
Roasted Garlic Mashed Potatoes
Braised Leeks
Braised Red Cabbage
Spiced Pumpkin Tart

*Big thanks to Patrick who helped out w/ the plating and serving

Dinner 11/21

Spaghetti w/ Red Sauce (the early dinner)

Garlic Soup w/ Fried Tofu (the late dinner)

* somewhere inbewteen we were prepping for the wine dinner I'm catering tomorrow

Dinner 11/20

Pasta w/ Beet Greens, Oyster Mushrooms, Tomato and Red Pepper

Dinner 11/19

Stir-Fry
(tofu, red bell pepper, carrot, fennel, broccoli, lemongrass, galanga, and garlic)

Basmati Rice

Dinner 11/18

Pizza
(tomato, onion, garlic, black olives, red pepper, tomato sauce)

Spinach Salad
(dried cherries, cherry tomatoes, spinach, fig vinaigrette)

Dinner 11/17

Cap'n Janeway
(pasta w/ tomato and cream sauce)

Homemade Italian Bread

Dinner 11/16

Seitan Bourguignon
(Julia, of course)

Brasied Cauliflower w/ Saffron

Roasted Acorn Squash w/ Maple Syrup

Dinner 11/14

Leek and Fennel Ravioli in Fennel Broth

Hoisin Green Beans w/ Tofu

Jasmine Rice

Dinner 11/13

Polenta w/ Cauliflower and Tomatoes, Topped with Mushrooms
(from Jack Bishop's "The Complete Italian Vegetarian Cookbook" p. 188)

Brasied Fennel in Orange*

* a little twist on the usual fennel prep -- braised in half water, half fresh orange juice, then roasted in the oven for 20 minutes at 350.

Dinner 11/12

Mixed Greens topped w/ Spagehetti and Mushrooms
(blewit mushrooms*, zucchini, tomatoes, onion, garlic, soy parmesean)

Homemade Italian Bread

*(also -- "Wild blewits make a brief appearance in the fall around October and November. Blewit mushrooms will have a deeper, richer, almost gamey flavor and are worth the extra effort to find the true wild variety."

Dinner 11/11

Pizza
(pepporcini peppers, onions, garlic, tomato, tomato sauce, soy cheese)

Dinner 11/10

Pasta Genovese
(via Jamie Oliver)

* then I went to a small tasting of Tony Coturri wines -- he was in town for the World Series Of Wine event held in Cleveland and stopped by on his way back.

Dinner 11/9

Pear, Leek, Squash and Hazelnut Tart*

Braised Leeks

Sauteed Crimini Mushrooms

Sauteed Beet and Kale Greens
(w/ pine nuts and garlic)

Wine

Prat-Majou (France/2000)
(non-filtered red table wine)

* from my WRSOC teachers, Meredith and Carla -- via the article they wrote on squash for last weeks food section in the PD.

Dinner 11/8

Soy Boy Okara "Courage" Burger
(tomato, onion, mustard, ketchup, soy cheese)


* pre-gig food ;)

Dinner 11/7

Skillet Chili
(soyrizo, onion, garlic, paprika, red kidney beans, tomato sauce)

Dinner 11/6

Soba Noodle Stir-Fry w/ Spicy Peanut Sauce
(tofu, red bell pepper, carrot, garlic, jalapeno, galanga, peanut butter, soy sauce, rice syrup and of course "Wild Yam" soba noodles)

*similar to the other night, w/ slight variations, testing a recipe again...

Dinner 11/5

Eggplant Parmesan

Gemelli Pasta

Herb Bread

Dinner 11/4

Stir-Fry w/ Peanut Sauce over Soba Noodles
(tofu, carrot, celery, red bell pepper, galanga, garlic)

Dinner 11/3

Braised Seitan [Rabbit] Stew w/ a Cream Sauce
(from La Cucina Italia November '03)

Grilled Portobello Mushroom

Dinner 11/2

Pesto w/ Gemelli Pasta

Sauteed Lion's Mane Mushrooms

Steamed Broccoli

Herbed Parmesan Bread

Dinner 11/1

Cannellini Bean Stew
(soyrizo, onion, garlic, cannellini beans, paprika)

Potato Bread

Post Show Dinner 10/31 (actually 11/1 by the time I got home)

Spaghetti w/ Tomato Sauce

Dinner 10/30

Tomato and Onion Dal

Turmeric, Chile and Cumin Potatoes

Keralan Beets w/ Mustard Seeds

Tofu [Chicken] Tomato

Papadums

Dinner 10/29

Pan-Fried Tofu w/ Spinach and Star Anise *
(from Tyler Florence's "Real Kitchen")

* made this again, this time with a fresh jalapeno -- whooo, much hotter! The asain pear makes a nice contrast (texture, temperature) between the chile heat and the salty tofu...

Dinner 10/28

Seitan Bourguignon
(via Julia, of course)

Eggplant Provincial
(from Paul Bocuse)


Bolied Red Potatoes

Braised Leeks

Potato Bread*


*Liz made bread again, yay!

Dinner 10/27

Soy Boy Okara "Courage" Burger
(tomato, onion, mustard, ketchup)

* no pizza tonight before band rehearsal (last one before the show!)

Dinner 10/26

Pineapple Fried Rice
(pineapple, tofu, garlic, galanga, basil, onion, basmati rice)

Barbecued Japanese Eggplant

Shiitake No Toroni
(shiitake mushrooms braised in sake, soy and mirin)

Dinner 10/25

Pad Thai
(from: "The Vegetarian Table: Thai")

Dinner 10/24

Spinach and Mushroom Phyllo Roll w/ Dilled Balsamic Vinegar
(from Nov '03 Vegetarian Times)

* used some Entoloma mushrooms, which I've never had before -- also called scallop mushrooms, which I guess they resemble when fried (never had scallops so, *shrug*). very tasty and nice texture, very dense.

Dinner 10/23

Ribbon Celeriac Salad
("Jamie's Kitchen" p.32)

Moroccan Couscous
(cumin, cinnamon stick, coriander, pine nuts, apricots and parsley)

Tagine
(seitan, onion, garlic, cinnamon, cumin, chile powder, dates, apricots and raisins a variation on Mishmishiya from Claudia Roden p.255)

Dinner 10/22

Pasta w/ Tofu and Mushrooms in a Cream Sauce
(baby bella mushrooms, red bell pepper, onion, garlic with parsley, rosemary and thyme --- sage was apparently busy this evening)

Dinner 10/21

Pasta Genovese
(green beans, potatoes, pasta, pesto)

* made it again, because of all the basil we have left over (two giant plants), therefore lots of opportunities to make pesto... . As good as it was last time, this time it was even better.

Dinner 10/20

Pizza
(onion, tomato, soy cheese)

* yes, pizza again. I've been going to rehearsals on Monday's for my show at The Hi-Fi Club on Halloween. Quick and simple is the key phrase ;)

Dinner 10/19

Chili
(seitan, kidney beans, and secret ingrediants)

Dinner 10/18

Butternut Squash Soup
(w/ roasted garlic)

Pesto over Rombi Pasta

Sauteed Tofu Cutlets
(w/ soy sauce and rosemary)

Sauteed Lobster Mushrooms

Sauteed Kale
(w/ garlic and raisins)

Dinner 10/17

Sweet and Sour Seitan
(pineapple, seitan, onion, garlic, red bell pepper)

Basmati Rice

Dinner 10/16

Pizza
(tomato, chanterelle mushrooms, onion, green olives)

Dinner 10/15

Pan-Fried Tofu w/ Spinach and Star Anise
(from Tyler Florence's "Real Kitchen")

Roasted Corn
(w/ lemongrass and ginger "butter")

Braised Brussel Sprouts
(braised in a mix of sake, soy sauce, lemongrass, galangal, sesame oil and water)

Dinner 10/14

Eggplant Parmesan over Penne Pasta

Sauteed Kale
(w/ raisins and pine nuts)

Sauteed Chanterelle Mushrooms

Italian Bread

Dinner 10/13

Tagliatelle Genovese
(pasta, potatoes, green beans and pesto -- via "Jamie Kitchen")

Roasted Beet and Spinach Salad
(w/ balsamic vinaigrette)

Dinner 10/12

Tempura
(cauliflower and broccoli w/ lemon soy dipping sauce)

* late night dinner, because it was a late lunch. we made "Tofu For Almodovar" for my sister-in-law (see September 27)

Dinner 10/10

Zucchini Frittata
(sauteed zucchini and yellow squash, onion and garlic, mixed w/soy cheese and box tofu then baked in a 325 oven for 30 minutes then let cool -- very important or you end up w/ squishy goo)

Sauteed "Exotica" Mushrooms

Dinner 10/10

Zucchini Frittata
(sauteed zucchini and yellow squash, onion and garlic, mixed w/soy cheese and box tofu then baked in a 325 oven for 30 minutes then let cool -- very important or you end up w/ squishy goo)

Sauteed "Exotica" Mushrooms

Dinner 10/9

Carbonnades a la Flamande
(Seitan [Beef] Braised in Beer - Julia Child "Mastering The Art Of French Cooking" Vol. 1 p.317)

Glazed Carrots

Roasted Purple Potatoes w/ Rosemary

Braised Leeks

Homemade Bread

Dinner 10/8

Mussaman Curry of Potatoes and Pumpkin w/ Peanuts
(The Vegetarian Table - Thailand p.93)

Tofu and Basil Fried Rice

Spicy Stir-Fried Corn
(from Jean-Georges Vongerichten "cooking at home w/ a 4-star chef") p.131

Dinner 10/7

Sicillian Tofu over Farfalle Pasta
(tofu, artichoke hearts, black olives, shallots, lemon juice and red wine -- unfiltered, natch)

Sicillian Style Cauliflower
(cauliflower, onion, garlic, red pepper, capers, parsley and more red wine)

Grilled Radicchio
(w/ basalmic vinegar, salt and pepper)

Dinner 10/6

Thai Peanut Tofu
(tofu, red bell pepper, onion, garlic, peanut sauce)

Jasmine Rice

Dinner 10/5

Tofu Cacciatore
(over farfalle pasta)

Corn Pudding

Italian Bread

Dinner 10/4

Jambalaya
(seitan, soyrizo, onion, garlic, veg stock, basmati rice, clove, chili, cayenne, salt and pepper)

Dinner 10/3

Fresh Salsa and Chips

Chiles Rellenos
(stuffed w/ soy cheese, cilantro and mexican oregano)

Poblano Rice

Dinner 10/02

Broccoli Raab
(blanched, then sauteed w/ olive oil, onion, garlic and rasins)

Tofu Marsala
(via Fine Cooking)

Gemelli Pasta

Dinner 9/31

Crunchy Roasted Pepetas (pumpkin seeds)

Mashed Potatoes w/ Garlic and Lemon

Asian Style Seitan w/ Julienned Leeks

* all from p. 47-49 Fine Cooking 11/03

Dinner 10/01

Broiled Hoisin Marinated Tempeh Strips wrapped in Steamed Bok Choy
(hoisin marinade via Ming Tsai's Blue Ginger cookbook, wrapping idea by me)

Refried Basmati Rice

Grilled Japanese Eggplant
(basted w/ soy, sesame oil, black vinegar and sugar)

Green Beans w/ Black Sesame Seeds
(soy sauce, sugar, toasted black sesame seeds)

Sweet Potato Hash w/ Asian Spices
(star anise, soy sauce, ginger, sesame oil)

Dinner 9/30

Pizza
(oyster mushrooms, onion, tomato, red pepper)

Dinner 9/27

Saffron Rice

Seared/Steamed Green Beans w/ Paprika and Almonds

Tofu For Almodovar*

* yep, Liz watched Rachael Ray in the morning, so we had this for dinner (substitute veg stock, and soy margarine in the rice and sauce, and tofu for the chicken)

Dinner 9/26

Seitan Stroganoff over Fusilli Pasta

Steamed Broccoli

Boiled Fingerling Potatoes

Dinner 9/25

Sauteed Tofu w/ Fresh Figs over Gemelli Pasta
(floured and pan-fried tofu basted with pureed and strained figs plus veg stock and lemon. put under the broiler -- and it's almost like a sweet barbecue sauce)

Ratatoullie Nicoise
(eggplant, zucchini, red bell pepper, onion, garlic and tomato)

Dinner 9/24

Stir-Fried Tofu and Shiitake Mushrooms

Grilled Japanese Eggplant
(sesame oil, soy, sesame seeds, pepper, black vinegar)

Basmati Rice

Stir-Fried Kale
(w/ soy and sesame seeds)

Dinner 9/22

Wilted Kale
(w/ vingear, papkrika and onion)

Potatoes in Garlic and Almond Sauce

Spanish Style Seitan Stew
(seitan, white beans, onion, carrot, saffron, papkrika and garlic)

Dinner 9/21

Gajjar Bhaji
(Carrots w/ Cashew Nuts)

Khat Meeti Gobi
(Sweet and Sour Cabbage)

(recipes from "The Encyclopedia of Indian Cusisine" -- Kahlid Aziz © 1983)

Keralan Beets

Papadams (or papadums, depending on how you want to spell it)

Basmati Rice

* I know, mixing Northern (gajjar bhaji and papadams) and Southern (khat meeti gobi and keralan beets) again -- but that's the food we had on hand ;)

Dinner 9/20

Hoisin and Anise Flavored Seitan

Green Beans w/ Black Sesame Seeds

Basmati Rice

Dinner 9/19

Butternut Squash Ravioli*
(w/ sage butter)

Italian Bread

* the long national nightmare is over - the freezer is finally fixed!!!! Which means we're totally exhausted after cleaning out the fridge/freezer while they fixed it, to actually make anything new. So, seeing as the ravioli were already defrosted... ;)

Dinner 9/18

Pizza
(roma tomatoes from the garden, onion, shiitake mushrooms, black olives, red chile pepper, tomato sauce and soy cheese)

Dinner 9/17

Stir-Fry Salad
(fried tofu, red bell pepper, mild green chile, leeks, carrots, shiitake mushrooms, ginger and garlic over finely shredded red cabbage and soba noodles w/ peanut and sesame oil dressing)

Dinner 9/16

Sweet and Sour Stir Fry
(Seitan marinated in sesame oil and cornstarch, then deep-fried; red bell pepper, carrot, onion and pineapple; sauce is made of rice wine vinegar, rapadura sugar*, salt, soy, ketchup and then a cornstarch slurry to thicken it at the end)

Basmati Rice

Wine

Chateau Prat-Majou Keim, Minervois (France/2000)
Unfiltered Red Table Wine

* does not use bone char

Dinner 9/15

Falafel Sandwich
(from Falafel Cafe on Cedar)

Hummus and Pita Bread

Dinner 9/14

Carbonnades a la Flamande
(Seitan [Beef] Braised in Beer - Julia Child "Mastering The Art Of French Cooking" Vol. 1 p.317)

Sauteed Lobster Mushrooms

Braised Fennel

Boiled New Potatoes

Eggplant Provencal

Dinner 9/13

Soul Vegetarian's Chili Fries*

Popcorn**

*My favorite thing from the dearly departed restaurant in Cleveland, thankfully the PD once ran a recipe for it that was exactly correct...

** A big evening, there was much information gleaned from popping organic popcorn -- in a wok. We made three types: plain, soy margarine and soy parmesan (non-casein, of course) and caramel corn. Wow. So much better than microwaved popcorn ;)

Dinner 9/12

Butternut Squash Ravioli
(in sage butter)

Sauteed Lobster Mushrooms

Italian Bread

* sage butter, of course, means sage fried in soy margarine...

Dinner 9/11

Stir-Fry
(seitan coated w/ turmeric, onion, garlic, jalapeno and tomato)

Basmati Rice

Dinner 9/10

Endive Salad
(w/ mustard vinaigrette)

Lobster Mushrooms in a Tofu Cream Sauce over Penne Pasta*

*(one box soft tofu and enough soy milk to fill to 2 cups -- hit with the blender stick. then sweat one medium onion, toss in oregano, thyme and and a hint of rosemary. add the tofu mixture and reduce by 1/3 (or so). strain over the sauteed mushrooms to coat, and then over the pasta).

Dinner 9/8

Braised Brussel Sprouts

Sauteed Oyster Mushrooms

Garlic Bread

Roasted Corn

Radicchio and Tomatoes Salad
(w/Basil Cream Dressing)


* R.I.P. Warren Zevon

Dinner

Polenta topped w/ sauteed Red Bell Pepper and Shiitake Mushrooms

Butternut Squash Ravioli w/ Sage Butter

Garlic Bread

Seared/Steamed Green Beans

Italian Wine Dinner 9/6

or, how I spent last night feeding 27 people ;)

Wine: Falesco Est! Est!! Est!!!
Food: Shaved Fennel Salad on a bed of Radicchio

Wine: Zenato Lugano Di San Benedetto DOC
Food: Porcini Soup

Wine: Allegrini Valpolicella Classico Superiore DOC
Food: Butternut Squash Ravioli w/ Sage butter

Wine: Di Majo Norante Sangiovese "San Giorgio" IGT
Food: Saffron Risotto in a Red Bell Pepper "ring"

Wine: Coppo Barbera d'Asti DOC Camp du Rouss
Food: Eggplant Caponata over Sun-Dried Tomato Polenta

Wine: Maculan Dinarello
Food: Chocolate Espresso Bean Cheesecake (the top picture to the left)

Dinner 9/5

Stir-Fry
(tofu, red bell pepper, carrot, onion, basil and jalapeno)*

Basmati Rice

the local jalapeno's are freaking hot. got a pint for $1 at the farmer's market last week.

Dinner 9/4

Mushroom Strudel
(sauteed Lion's Mane and Oyster Mushrooms, onion, garlic and herbs de provence, wrapped in phyllo and baked, covered with mushroom gravy)

Dinner 9/3

Eggplant Parmesan*
(over fusilli pasta)

Wilted Russian Kale
(w/ onions, garlic, raisins and pine nuts)

Homemade White Bread**

*Made my own tomato sauce for the eggplant tonight -- because in Ohio, there are four things you will see on menus for the next month -- corn, tomatoes, zucchini and eggplant.

**broke out the bread machine again ;)

***Mike The Vegan (via Dilbert)

Dinner 9/2

Pizza
(tomato sauce, plum tomatoes, red onion, black olives, artichoke hearts, red pepper and soy cheese)

Dinner 9/1

Tex-Mex Enchilladas
(corn tortillas dipped in ancho and cumin sauce, fried in shallow oil, filled w/soy cheese and mexican oregano)

Wilted Kale in Chipotle Cream Sauce
(half box of soft tofu, mixed with soy milk and one chipotle en adobo)

Roasted Corn
(w/ chipotle lime butter)

* key word tonight -- chipotle ;)

Dinner 8/31

Braised Seitan w/ Garbanzo Beans and Rasins
(Bon Appetit 9/03 p.118, Tom Colicchio )

Seared/Steamed Green Beans w/ Oyster Mushrooms

Roasted Delacata Squash

Dinner 8/30

Aloo Gobi

Oyster Mushrooms In A Creamy Fennel Sauce

Boiled Potatoes
(w/ mint, cilantro and jalapeno)

Briyani
(currants, pistachio nuts, basmati rice)

Papadams

Dinner 8/29

Tofu Satay
(tofu marinated in spicy peanut sauce, then grilled)

Stir-Fried Rice
(w/ cherry tomatoes and mild green peppers)

And a big shout out to Summer on the GoVegan.net site for mentioning the blog today ;)

Dinner 8/28

Seitan Morvandelle*
(tomatoes, onions and mustard make the base of the stew with the fried seitan, served over cellentani pasta)

Boiled New Potatoes

Steamed Broccoli

Sauteed Oyster Mushrooms

* From Raymond Oliver's "La Cuisine" (1970).

Dinner 8/27

Stir-Fry w/ Spicy Orange Ginger Sauce
(tofu, carrot, scallions, garlic, jalapeno, orange juice, cornstarch, salt and pepper)

Basmati Rice

Dinner 8/26

Eggplant Parmesan
(over linguini)

Mixed Green Salad w/ Roasted Beets
(w/ dried cherries, mild green peppers, beet cream dressing and walnuts)

Cole Slaw*
(shredded cabbage, carrot, soy sour cream, scallion, salt and pepper)

* trying use up the last of this mammoth head of cabbage we got last week at the farmers market. it's like the Zontar sketch from SCTV...

Dinner 8/25

Focaccia Bruschetta
(tomatoes, oyster mushrooms, basil, onion and garlic)

Baked Beans

Dinner 8/24

Mixed Greens Salad w/ Roasted Baby Beets
(w/ creamy beet dressing)

Salsa/Chips

Focaccia w/ Tomato Slices and Basil

Roasted Corn ('tis the season)

Seared/Steamed Green Beans

Home Fries
(yukons and reds)

Dinner 8/23

Gazpacho

Chiles Rellenos
(poblano stuffed w/ soy cheese and herbs)

Arroz Verde
(poblano rice)

Grilled Corn
(w/ chipotle and lime butter)

Dinner 8/22

Coconut Tofu in Red Curry Sauce*

Seitan Satay w/ Spicy Peanut Sauce
(marinated in the peanut sauce, then grilled)

Rice Paper Salad Rolls w/ cilantro dipping sauce
(shredded cabbage, scallion, cilantro, ginger and garlic)

* cut the tofu into strips, rolled it in some cornstarch slurry, then rolled it in the dried coconut and then deep fried. non-sweet coconut is really, really good.

Dinner 8/21

Risotto alla Milanese
(Saffron Risotto, inside a roasted red bell pepper "ring")*

Sauteed Chanterelle Mushrooms


* roasted the pepper, cut into a 3/4" high ring, filled it with the risotto and topped with the mushroom)

Dinner 8/20

Eggplant Parmesan
(over Fusilli Pasta)

Porcini Soup /w Cannellini Beans

Braised Leeks

Delicata Squash

Italian Bread

Dinner 8/19

Roasted Corn

Seared/Steamed Green Beans

Twice Baked Potato

Dinner 8/18

Eggplant Caponata over Sun-Dried Tomato Polenta

Spicy Braised Cauliflower

Two Vinegar Carrots
(braised w/ red wine vinegar and balsamic vinegar)

Dinner 8/17

Shredded Tofu Burritos
(w/ black beans, shredded tofu marinated in lime juice, shredded cabbage and soy sour cream)

Salsa
(tomato, jalapeno, onion and lime juice)

Dinner 8/16

Burritos
(black bean, yukon gold potatoes, oyster mushroom, lettuce, soy cheese and soy sour cream)

Roasted Sweet Corn

Wilted Beet Greens in a Chipotle Cream Sauce

Salsa and Chips
(tomato, jalapeno, onion, lime juice)

Dinner 8/15

Bocconcini di Tofu con le Mandorle
(Tofu Nuggets with Almonds from Nick Stellino p.106 over Farfalle)

Sauteed Lion's Mane Mushrooms*

Italian Bread


*Last of the batch

Mushroom Strudel
(sauteed Lion's Mane and Oyster mushrooms, onions and 2Tbs cream sauce w/ rosemary, wrapped in Phyllo and baked, then covered in mushroom gravy -- crimini mushrooms, shallots, flour, oil and stock w/ some of the cream sauce 3Tbs)

Roasted Garlic Mashed Potatoes

Mixed Greens Salad with Roasted Baby Beets and Walnuts and a "borscht" vinaigrette
(beet juice from the roasting, mixed w/ soy sour cream, red wine vinegar and dill)

Dinner 8/13

Shaved Fennel Salad
(w/ dried cherries and olive oil)

Bruschetta
(tomato, zucchini, red onion, garlic and red pepper on Italian bread)

Sauteed Lion's Mane and Chanterelle Mushrooms*

Yukon Gold Potatoes w/ Rosemary
(boiled then run around in the pan with the soy butter, salt, pepper and rosemary)

*I don't know where the hell these are coming from, but I'm mighty happy that they are here...

Dinner 8/12

Pizza
(tomato, oyster mushrooms, artichoke hearts, red onion, green olives, red pepper and soy cheese)

Dinner 8/11

Zucchini, Garlic, Tomato and Pine Nuts over Farfalle Pasta

Sauteed Lion's Mane Mushrooms and Oyster Mushrooms

Dinner 8/10

Seitan in Mustard Sauce

Basmati Rice

Stir-Fry Broccoli

Okra
(boiled, then stir-fried w/ lemon, garlic and ginger)

Desert

Peaches in Foil
(w/ cognac, lemon, nutmeg and soy whipped cream)

Dinner 8/9

Focaccia
(basil, tomato, soy cheese)

Cabbage Salad
(w/ apples, raisins, veganaise)

Lion's Mane Mushrooms

Desert

Plum Tarte Tatin

Dinner 8/8

Toasted Orzo
(w/ green olives, seitan, garlic and scallions)

Sauteed Yellow Squash
(w/ basil and garlic)

Baked Delicata Squash
(a.k.a. Sweet Potato Squash)

Roasted Potatoes, Turnips and Garlic

Dinner 8/7

Carbonnades Flamande
(over Fusilli Pasta)

Boiled Fingerling Potatoes

Seared/Steamed Green Beans

Dinner 8/6

Cap'n Janeway
(Farfalle Pasta w/a Tomato Cream Sauce)

Grilled Corn

Dinner 8/5

Stir Fry
(tofu coated w/ turmeric, red bell pepper, onion and garlic)

Basmati Rice

Shredded Cabbage Salad w/ Spicy Peanut Dressing

Dinner 8/4

Tofu Marsala
(tofu cutlets, dredged in flour and sauteed, covered with sauteed shiitake mushrooms in a reduced marsala sauce over pasta)

Seared/Steamed Green Beans

Dinner 8/3

Morroccan Seitan Stew
(seitan, dates, cinnamon, coriander, raisin)

Couscous

Okra and Tomato

Loubieh
(braised green beans and onion)

Dinner 8/2

Spicy Eggplant in Tamarind Sauce

Keralan Beets and Coconut

Tofu [Chicken] Tomato

Spicy Pineapple and Coconut

Basmati Rice

* the irony here is that for years I couldn't stand coconut -- but the dried unsweetened coconut is a whole 'nother ball game -- slightly toasted with cumin, corriander, turmneric and cayenne it really made the eggplant dish rock... Same with the pineapple dish, it added another layer of complexity.

Dinner 8/1

Polenta w/ Raisins and Pine Nuts

Focaccia w/ Basil, Tomato and Soy Cheese

Roasted Purple Potatoes, Turnips and Garlic

Dinner 7/31

Mexican Stew over Angel Hair pasta
(seitan, soyrizo, potatoes, onion, garlic, mexican oregano, cilantro, chipotle cream sauce*)

Calabacitas
(grilled corn, sauteed zucchini, jalapeno, onion, garlic, cilantro)

Poblano Rice

* extra cream sauce from last night was the starting point for tonight's stew, the rest was -- in the best tradition of stews -- whatever was on hand ;)

Dinner 7/30

Chiles Rellenos
(stuffed w/ soy cheese, cilantro and mexican oregano, rolled in a cornmeal batter and deep fried)

Poblano Rice
(via Rick Bayless)

Wilted Greens w/ Chipotle Cream Sauce
(heat the oil and add onions and garlic, cook for 5 minutes on med low. Wilt the greens about 3/4 the way, then add 1 cup of the chipotle cream sauce -- 1/2 block of soft tofu and 1/2 cup soy milk with one or more pieces of chipotle (in adobo) in the blender or hand mixer -- reduce liquid about half way, season w/ salt and serve hot).

Dinner 7/29

Stir-Fry
(tofu, basil, onion, scallion, red bell pepper, rooster sauce)

Basmati Rice

Braised Bok Choy

Snow Peas
(seared and steamed)

Dinner 7/28

Eggplant Parmesan over Angel Hair pasta*

Italian bread

* yes, eggplant parm twice in seven days -- I'm working on a dish for an upcoming tasting and need to work out some logistcal things, hence the repeat... plus the kids really like it ;)

Dinner 7/27

Portabella Mushroom Sandwiches
(grilled mushrooms, red onion, red pepper and wilted kale on french bread)

Potato Salad
(from Jim Peterson's book "Vegetables")

Grilled Corn

Dinner 7/26

Catalan Stew
(seitan, onion, carrot, garlic, flour, stock, cinnamon, tomato paste)

Braised Cabbage and Soyrizo

Roasted Potatoes w/ Herbs

Saffron and Tomato Rice

Dinner 7/25

Spicy Zucchini over Pasta
(green and yellow zucchini, red pepper, broccoli, garlic, tomato and toasted pine nuts)

Dinner 7/24

Stir-Fry
(Seitan and Hoisin w/Fresh Litchee)*

Stir-Fried Zucchini
(w/ soy sauce and sesame oil)

Shredded Red Cabbage and Fennel Salad
(w/ spicy peanut dressing -- peanuts, garlic, ginger red wine vinegar and sesame oil)

Basmati Rice

* Litchee (or Lychee) are from China with a rough skin on the outside and a grape-like fruit on the inside -- it matched well with the sweetness from the hoisin...

Dinner 7/23

Eggplant Parmesan
(salted eggplant, drained and rinsed -- dregged in flour, then a cornstarch and water mix, then in fine ground breadcrumbs, then deep fried in 375 canola oil for about three minutes a side, then drained. Add tomato sauce and soy cheese over a nice bed of spaghetti and you're good to go)

Garlic Bread

Dinner 7/22

Roasted Tomatoes in a Polenta Tart
(w/ soy cheese, and a basil/veganaise topping)

Dinner 7/21

Seitan "Osso Bucco"

Homemade Gnocci*

Wilted Russian Kale

Spicy Cauliflower Braised in Wine
(red pepper, green olives, onion, parsley)

* Liz had the day off and decided to make the Gnocci and the Osso Bucco. I wasn't complaining ;)

Dinner 7/20

Spicy Stir-Fry
(tofu, jalapeno, onion, shiitake mushroom, basil)

Basmati Rice

Bastille Day Dinner 7/19 *

Hors d'Ouerves: Eggless Salad Sandwiches, Zucchini Lattice Tart, Capers, Olives, Potato Salad

1st course: Mixed Green Salad w/Pumpkin Oil Vinaigrette

2nd course: Velvet Corn Soup w/ a spoonful of Spicy Lentil Stew

Main: Seitan Bourguignon wrapped in Phyllo, Boiled Peruvian Potatoes, Ratatouille, Braised Fennel and Glazed Baby Carrots

Dessert: Chocolate Cheesecake (just like the one at the top left of this page)

* Yes, I know it was the 14th, but that didn't fall on the weekend...

Dinner 7/18

Hummus

Baba Ghanoush

Pita Chips

Sushi (cucumber roll)

Dinner 7/16

Yellow Squash, Zucchini, Tomato and Pine Nuts over Penne Pasta

Dinner 7/15

Pizza
(oyster mushroom, onion, tomato, tomato sauce, soy cheese)

Dinner 7/14

Thai Style Stir Fry
(tofu, jalapeno, onion, red bell pepper, basil w/ hot ginger sauce - soy sauce, sesame oil, red pepper, garlic, ginger, veg broth and corn starch)

Basmati Rice

* we tried to re-create one of our favorite meals from Lemongrass in Cleveland Heights...pretty darn close

Dinner 7/13

Tex-Mex Enchilladas
(from Saveur)

Creamy Potato and Garlicky Greens

Dinner 7/12

Morroccan Style Stew
(seitan, dates, cinnamon, coriander, raisin)

Couscous

Dinner 7/11

Stir-Fry
(tofu, red peppers and snow peas in garlic sauce)

Jasmine Rice

Dinner 7/10

Basmati Rice

Spicy Eggplant
(rubbed with chile, turmeric and salt, then deep fried)

Korma
(Fried seitan and onions w/ spices -- ground cinnamon stick, cardamom pods and whole cloves along with chili, cumin, turmeric and coriander, in a cream sauce)

Papadams
(lentils chips)

Dinner 7/9

Asparagus
(blanched, then grilled)

Oyster Mushrooms
(fried)

Yukon Gold Potatoes
(boiled)

Mixed Green Salad
(w/ avacado, tomato and basalmic vinaigrette)

Dinner 7/8

Cap'n Janeway
(Gemelli Pasta w/ Soyrizo and Tomato Cream Sauce)

Dinner 7/7

Burritos
(black bean, pinto bean, garlic, lettuce, onion, jalapeno, soy cheese and soy sour cream)

Dinner 7/6

Tempura w/ soy and lemon dipping sauce
(scapes, onion, cauliflower)

Dinner 7/4

Tofu Satay
(coconut milk, red curry paste, lime and garlic)

Basmati Rice

Dinner 7/3

Wild Mushroom Bruschetta
(oyster, shiitake and onions on baguette)

Dinner 7/2

Sweet and Sour Stir-Fry
(pineapple, seitan, scapes, tomato, onion, snow peas and chinese black vinegar)

Basmati Rice

Dinner 6/30

Reuben Sandwiches
(grilled marinated tempeh, soy cheese, sauerkraut and onion)

Grilled Corn

Dinner 6/29

Stir-Fry
(Napa Cabbage, Snow Peas, Tofu and Rooster Sauce)

Basmati Rice

Markko Tasting Dinner

1. '99 Chardonnay (Greeting Wine)

Snow Peas wrapped around Orange segments, marinated in Sesame Oil and Garlic.

2. '97 Riesling

Rice Paper Salad, with shaved Fennel, Scallions, Carrot, Red Cabbage, Ginger and Basil.

3. '99 Reserve Chardonnay
4. '98 Reserve Chardonnay

Thai-Styled Stir-Fry: Green Beans, Napa Cabbage, Grilled Corn, Red Bell Peppers, Baby Carrots, Basil, Scallions, Scapes, Cilantro and Smoked Tofu.

5. '99 Reserve Pinot Noir

Beet Risotto with Wild Mushrooms and Truffle Oil.

6. '99 Cabernet Sauvignon

Spicy Lentil Stew w/ vegetables.

7. Canticle Reserve

Tapioca with Coconut Milk and Mango

8. Select Reserve Chardonnay

Orange Pound Cake with Candied Citrus Peel.

Dinner 6/27

Gazpacho

Grilled Corn

Home Fries

Wilted Beet Greens

Dinner 6/26

Mixed Greens Salad
(w/ figs, avacado and cherries w/ fig vinaigrette)

Wilted Beet Greens

Dinner 6/24

Zucchini, Tomato, Onion and Garlic over Fiori Pasta (mini honeycomb pasta) w/ a hit of corn stock

Porcini Mushrooms*
(fried in olive oil)

* I have no idea how these showed up at Kent Natural Foods, but I'm grateful ;)

Dinner 6/23

Homemade Pizza
(tomatoes, red onion, black olives, tomato sauce and soy cheese)

Fennel Salad
(shaved fennel, marinated in olive oil and w/ salt and pepper)

Dinner 6/22

Nachos

Strawberries and Whipped Cream*

* another long day in the yard (I should put up some pictures of the back yard -- it does look different than the old ones I had posted last year... and yes, the non-dairy whipped cream)

Dinner 6/21

Sushi
(store bought)

*had a SynFest meeting to go to and the kids were at the movies w/ mom...

Dinner 6/20

Fried Scapes

French Bread

Green Olives

* sat on the deck w/ the kids and just noshed...

Dinner 6/19

Bob's Eggplant
(1 1/2" thick slices, seared in a pan, then baked for 20 minutes at 350, then broiled w/ sake, mirin, cayenne and miso glaze)

Basmati Rice

Stir-fried Tofu
(w/ the leftover eggplant sauce)

Tempura
(Scapes and Cauliflower)

Snow Peas
(seared and steamed)

Dinner 6/18

Chiles Rellenos
(poblanos stuffed w/ soy cheese and cilantro, then coated with a cornmeal batter and deep fried)

Roasted Potatoes
(w/ mexican oregano)

Grilled Corn
(w/ chipotle and lime "butter")

Refried Black Beans

Chips

Dinner 6/17

Thai-Style Dinner Salad
(Bed of mixed greens, shredded red cabbage w/a fig vinaigrette, then topped with fried seitan, carrot, red bell pepper, tomato, ginger, garlic, basil and grilled corn)

Dinner 6/16

Stir-Fry
(wilted Chard and Scapes in sesame oil, w/tofu, carrots and ginger)

Basmati Rice

Steamed Bok Choy

Dinner 6/15

Sweet and Sour Stir-fry
(tofu, red bell pepper, carrot, onion, garlic and ginger w/ the typical vinegar, sugar and soy version of sweet and sour)

Refried Basmati Rice

Dinner 6/14

Mooli Curry
(daikon radish, toor dal, garlic, onion, red pepper and jalapeno)

Black Pepper Tofu Curry
(tofu and coconut sauce)

Basmati Rice

Aloo Gobi
(cauliflower and potato)

Spicy Eggplant
(turmeric, chili and salt)

Lunch 6/14

Tempura
(scapes and cauliflower)

Mixed Green Salad
(w/ icicle radishes)

* yeah, I know, I don't list lunch anymore, but after buying the scapes and radishes this morning at the Kent Farmer's Market, I couldn't resist sharing ;)

Dinner 6/13

Smoked Chile Potato Knishes*

(A recipe from Michael Symon and Wayne Harley Brachman). Changed the kielbasa to seitan and soyrizo.

*Yes, Michael makes that same laugh in real life (I've taken a few classes from him at WRSOC).

Dinner 6/12

Pasta w/ Leeks, Spring Onions, Tomato, Garlic and Spinach

Braised Fennel

Garlic Bread

Dinner 6/11

Pesto
(basil, pine nuts, olive oil, garlic and soy cheese over Capanelle pasta)

Garlic Bread

Seared/Steamed Green Beans

Dinner 6/10

Papaya Salad
(papaya, red cabbage, cilantro -w/ rice wine vinegar, garlic, sugar and jalapeno dressing

Stir-Fry
(tofu, carrot, celery, red pepper, garlic, ginger, basil and scallion)

Refried Basmati Rice

Grilled Japanese Eggplant

Dinner 6/9

Pizza
(tomato, onion, soy cheese, tomato sauce)

Dinner 6/8

Burritos
(black bean, onion, garlic, poblano rajas, soy cheese, soy sour cream)

Arroz Verde
(Mexican Green Rice via Rick Bayless)

Dinner 6/7

Salsa

Guacamole

Chips

* Long day cleaning the yard, too tired for much food...

Dinner 6/6

Star Anise Tofu*

Basmati Rice

Steamed Bok Choy

* from Donna Hay via Martha Stewart

Dinner 6/5

Stir-Fry
(Napa Cabbage base, w/ Smoked Tofu*, Red Pepper, Carrot, Onion, Ginger, and Garlic)

Seared/Steamed Green Beans

* smoked using Black tea -- sweet, and smoky, but wasn't quite what i was looking for...)

Dinner 6/4

Eggplant Parmesan*

Grilled Asparagus
(blanched, then marinated in soy, balsamic vinegar and olive oil, then grilled)

Bread Sticks

* used the recipe from the '92 classic "Splendid Table: Recipes from Emilia-Romagna, The Heartland of Northern Italian Food" by Lynne Rossetto Kasper

Dinner 6/3

Pasta Puttanesca

Italian Bread

Dinner 6/2

Another Homemade Sub-Style Sandwich*
(same as yesterday with more hot peppers)

* got a deal on good bread, and they were so good last night...

Dinner 6/1

Homemade Sub-Style Sandwich
(portobello mushrooms, onion, garlic, olives, soy cheese, hot sauce)

Dinner 5/31

Soy Boy Okara Burger
(tomato, lettuce, onion, soy cheese, ketchup and mustard and veganaise for Liz)

Potato Salad

Dinner 5/30

Spicy Lentil Stew
(lentils, soyrizo, carrots, garlic)

Braised Fennel

Basil Cream Cheese Spread on Toasted Baguette

Dinner 5/29

Spring Rolls
(shredded cabbage, carrot, wood ear mushrooms, ginger, garlic, bamboo)

Dinner 5/28

Baby Artichokes w/ Mushrooms over Pasta
(blanched, then fried w/ the mushrooms, garlic and onions)

Garlic Bread

Dinner 5/27

Pasta Primivera
(or something like it -- tomato, zucchini, onion, garlic, basil, corn and veg stock, minus the traditional cream)

Breadsticks

Wilted Dandelion Greens*

*wow, these were, really bitter, but tamed slightly with the addition of some balsamic vinegar...

Dinner 5/26

Barbecue Tofu

Potato Salad

Grilled Corn

Baked Beans

Dinner 5/25

Cappelini Pomodoro
(on a bed of mixed greens)

Dinner 5/24

Tunisian Chickpea Soup
(from Food and Wine)

Saffron Rice

Tagine
(made w/ seitan, tomato, apricots and dates)

Dinner 5/23

Ginger Breaded Tofu Cutlets

Boiled Potatoes

Dinner 5/22

Tofu Marsala
(over Gemelli pasta)

Grilled Asparagus
(blanched, then marinated in soy sauce, olive oil and a hint of balsamic vinegar)

Dinner 5/21

Bruschetta*

* late snack after a long day of running around...

Dinner 5/20

Cap'n Janeway
(Farfalle Pasta w/ Tomato and Cream Sauce)

Mixed Baby Greens Salad

Dinner 5/19

Seitan and Lentil Stew

Braised Leeks

Grilled Corn

Fried Morel Mushrooms

French Bread

Dinner 5/18

Grilled Asparagus

Grilled Ramps

Boiled Yukon Potatoes
(w/ parsley, salt and pepper)

Dinner 5/17

Seitan Korma

Roasted Potatoes
(w/ cumin, turmeric and chilli)

Split Mung Bean Dal
(w/ jalapeno, toasted cumin and corriander seed)

Dinner 5/16

Pasta Puttanesca*

*after a reaaaaallllllllyyyyy llllllloooooooonnnnnggggg time at the kids school carnival (imagine 150 kids all running around full of fruit punch and popcorn, trying to win prizes at the game booths and simultaneously spend as much time jumping on the moonwalk as their little impatient line-waiting souls can handle), it's a good thing there was already some pasta in the fridge and the sauce took all of 5 minutes to make...

Dinner 5/15

Stir Fry over Spinach
(tofu, red onion, red and yellow bell pepper, jalapeno, carrot, zucchini, garlic and ginger)

Dinner 5/14

Ensalada Viva Barcelona (a.k.a. Big-Ass Salad)*

* post-Private Reserve tasting food run @ Viva Barcelona (on Detroit Road in Westlake) -- and at least they had a salad ;)

Thanks to Rob Lawson from the Napa Wine Company for the dinner...

Dinner 5/13

Gemelli Pasta w/ Fried Zucchini, Shiitake Mushrooms and Morel Mushrooms

Grilled Baby Artichokes

French Bread

Dinner 5/12

Okara "Courage" Burger

French Fries

Vegetable Tempura

Dinner 5/11

Banana Leaf Packets, stuffed with Tamarind Glazed Seitan, Shiitake Mushrooms and Basmati Rice

Garlic Eggplant

Seared/Steamed Snow Peas

Dinner 5/10

Roasted Vegetable Lasagna
(eggplant, zucchini, red onion, roasted red and yellow pepper and tofu "ricotta")

Italian Bread

Dinner 5/9

Seitan Stroganoff over Fettuccini

Boiled Yukon Gold Potatoes
(w/ parsley)

Fried Shiitake Mushrooms

Braised Leeks

French Bread

Dinner 5/8

Pizza
(artichoke hearts, shiitake mushrooms, onions, black olives, green olives, tomato, red sauce, soy cheese)

Dessert

Strawberry Shortcake*

*yum

Dinner 5/7

Black Pepper Tofu Curry

Dinner 5/6

Tofu con Uva
(fried tofu cutlets covered with a mexican style red sauce topped w/ grapes -- via Diane Kennedy)

Grilled Asparagus

Grilled Corn*

*I know it early, but man, it's good to eat corn again ;)

Dinner 5/5

Tomatillo and Serrano Salsa
(Rick Bayless classic)

Empanadas
(filled with Potato and Soyrizo filling)

Fajaitas
(Red and Yellow Bell Peppers, marinated Seitan Strips, soy cheese)

*yep, repeat of last night with the empanadas -- we were trying them out for a possible wine tasting menu item, and they turned out really nicely. They also stay warm inside for a good 10 minutes which is important ;)

Dinner 5/4

Empanadas
(filled with Potato and Soyrizo filling)

Toastadas
(Red and Yellow Bell Peppers, marinated Seitan Strips, soy cheese)

Dinnner 5/3

Pasta Puttanesca

Rosemary and Olive Bread

Dinner 5/2

Endive Salad
(w/ chopped endive, toasted walnuts, pumpkin seed oil, fig vinaigrette)

Tofu Cutlets Wrapped in Phyllo stuffed with Morrocan-style Couscous

Dinner 5/1

Refried Rice

Spicy Garlic Eggplant

Fried Seitan w/ Hoisin

Braised Shanghai Cabbage

Dinner 4/30

Fettuccini Alfredo

Fried Morel Mushrooms

Grilled Asparagus
(w/ soy, olive oil and balsamic vinegar)

Grilled Ramps*

Steamed Artichokes

* if you ever see these West Virginia specialties, grab 'em -- they're somewhere between spring onions, scallions and garlic.

Dinner 4/29

Stir-Fry
(tofu, onion, yellow and red tomato, red bell pepper, carrot, garlic, lemongrass, ginger)

Jasmine Rice

Dinner 4/28

Bruschetta
(leeks, yellow tomatoes, red bell pepper, garlic, arrugala, cherry tomatoes)

Cannelli Bean Soup w/ Fennel Stock

Dinner 4/27

Grilled Eggplant Sandwiches w/ Mustard and Walnut spread on Pumpernickel bread

Mushrooms, Red Bell Pepper, Yellow Tomato and Soy Sauce over Penne pasta

Braised Fennel

Zucchini "Turbans"
(grilled zucchini rolls stuffed w/ basil cream cheese)

Stuart Cellars Wine Tasting 4/26 @ Riverside Wine and Imports

(with post tasting food notes)

1. Callista (Greeting Wine): Basil and Tomato Soy Cream Cheese on Olive Flatbread

(the small dice tomatoes held up very nicely on the base of soy cream chese and the flatbread held its shape throughout the evening)

2. Viognier: Mixed Greens salad in Phyllo "bowls" w/ Caramelized Pears and a Creamy Garlic dressing.

(I tried to put the dressing on the salads and the little bits of garlic kept getting stuck in the squeeze bottle -- so I just spooned it on...)

3. Chardonnay: Fettuccini Alfredo (served on a fork w/ black olives)

(it's tricky keeping small bits of pasta warm between kitchen and service)

4. Cabernet Franc: Sushi with wasabi

(wooo! -- two types -- deep fried tempeh w/ wasabi as well as avacado w/ wasabi and wasabi peas on the side)

5. Merlot: Hearty White Bean Stew

(a.k.a. white bean cassoulet, w/ soyrizo)

6. Tatria: Roasted Vegetable Lasagna "Pinwheels" on a bed of caramelized leeks

(roasted veg -- zucchini, eggplant and red pepper turned out good, the lasagna dried out a bit waiting for service -- see above)

7. Vintage Zinfandel Port: Chocolate Olive Oil Cake w/fresh berries

(served w/ blueberries -- Liz made this, a big hit w/ the unfiltered port)

Dinner 4/25

Reuben Sandwiches
(tempeh, sauerkraut, soy cheese)

Seared Green Beans w/ fried Oyster Mushrooms

Dinner 4/24

Fresh Morels Mushrooms Sauteed in Olive Oil

Elbow Macaroni w/ soy cheese and soy margarine

Dinner 4/23

Soul Vegetarian's Chili*

* found the recipe to their chili the other day (via the PD) and what do you know -- it actually tastes just like the version in the restaurant -- which is to say, it rocks...

then I went and played my show (as Tofu) at "A Month Full Of Wednesdays" at the Symposium. Man, my back is killing me ;)

Dinner 4/22

Spaghetti w/ Pesto
(basil, garlic, soy parmesan, pine nuts and olive oil)

Steamed Artichokes
(w/ lemon oil dipping sauce)

Fried Morel Mushrooms*

* mighty fresh, mighty fine ;)

Dinner 4/21

Even More Pierogies
(cabbage, onion, dill)

Even More Grilled Asparagus w/ Pumpkin Seed Oil

(sadly, no more borscht)

Dinner 4/20

Striped Beet Borscht*

Pierogies
(cabbage, onion, dill)

Grilled Asparagus w/ Pumpkin Seed Oil

Bread

Chocolate Cheesecake

Strawberry Pie

* Striped pink and white, it makes for a very pink soup, but tastes exactly the same...

Dinner 4/19

Pizza
(tomato, onion, oyster mushrooms, black olives, tomato sauce, soy cheese)

Dinner 4/18

Tibetan Crisp-Fried Noodles and Seitan with Vegetables
(Food and Wine 10/91 p.79)

Rice Paper Salad Rolls
(shredded red cabbage, carrot and serrano chiles w/ peanut and sesame oil dressing)

Dinner 4/17

Tex-Mex Soy Cheese Enchiladas
(from Saveur April 2002)

Guacamole

Dinner 4/16

Soy Boy Okara Burger
(lettuce, tomato, mustard and ketchup)

...and then I ran out the door to help w/ load-in at "A Month Full Of Wednesdays" at The Symposium -- btw, great show w/ Furnace St., Scare Tactic and Steven K. Smith... next week -- SOB, Subliminal Self and some guy named tofu...

Dinner 4/15

Mexican-Style Tempeh over Linguini
(fried tempeh, onion, jalapeno, garlic, soyrizo, mexican oregano and tomato sauce)

Salsa
(tomato, onion, jalapeno, cilantro)

Steamed Broccoli

Dinner 4/14

Orzo Pilaf*
(w/ fennel, onion, garlic and green olives)

Fried Zucchini and Tomatoes


* very risotto like.

Dinner 4/13

Veggie Sub Sandwich
(lettuce, tomato, onion, pickles and black olives w/mustard on a mini-baguette)

Dinner 4/12

Tofu Salad Sandwiches

Bean Burrito
(w/ tomato, lettuce and onion)

Dinner 4/11

Pasta Puttanesca
(over Fusilli)

Breadsticks

Dinner 4/10

Lentils, Carrots, Porcini Mushrooms and Seitan Stew
over Spinach w/ Pumpkin Seed Oil

French, er, Freedom Bread

Dinner 4/9

Stir-Fry
(red onion, carrot, red pepper, broccoli, garlic, ginger, tofu)

"Thai Okra"

Jasmine Rice

Dinner 4/8

Grilled Asparagus w/ Pumpkin Oil

Wilted Dinosaur Kale, Tomatoes, Shallots and Shiitake Mushrooms over Gemelli Pasta

Italian Bread

Dinner 4/7

Falafel Sandwich
(from the Falafel Cafe on Cedar)

Hummus w/ Pita Bread

Dinner 4/6

Tibetan Crisp-Fried Noodles and Seitan with Vegetables
(Food and Wine 10/91 p.79)

Bob's Eggplant
(Miso Glazed Eggplant -- Food and Wine 4/99)

Oyster no sake yaki
(Oyster Mushrooms marinated with Soy/Sake/Mirin and then broiled)

Dinner 4/5

Hummus and Pita Chips

Arrugala and Spinach Salad*
(red onion, celery, carrot, tomato, toasted pecans and pumpkin seed oil and fig vinaigrette)

Focaccia Bread

* I know, it seems a bit of a cliche, a dinner salad... but, if you look through the archives you'll find it hasn't happened, like, ever ;)

Dinner 4/4

Reuben Sandwiches
(Fried Tempeh, saurekraut, veganaise on pumpernickel)

Home Fry Potatoes

Braised Green Beans and Shiitake Mushrooms w/ Pumpkin Oil

Dinner 4/3

Cuban Polenta Pie w/ Seitan [Pork] and Chorizo [Soyrizo]

Braised Fennel

Dinner 4/2

Fusilli w/ Arrabiata Sauce

Garlic Bread

then I went to the first night of SynthCleveland's "A Month Full Of Wednesdays" where I played a set w/ Elliptical...

Dinner 4/1

Chinese Long Beans Seared/Braised

Basmati Rice

Orange [Beef] Seitan
(from an old Plain Dealer recipe via Rose Wong from "Pearl Of The Orient" (whom I've taken classes from)

Dinner 3/31

Pasta Putanesca

Garlic Bread

Dinner 3/30

Sunchokes Au Gratin

Lentils and Porcini Mushrooms

Glazed Parsnips

Braised Leeks

Dinner 3/29

Seitan Bourguignon

Aubergines Provincial
(from Paul Bocuse)

Roasted Red Potatoes

Spinach Salad w/ Roasted Walnuts

Dinner 3/28

Methi Ki Bhaaji Aut Thill
(Fenugreek w/ Sesame Seeds)

Masala Bhindi
(Spicy Okra)

Basmati Rice

Toovar Dal
(Split Yellow Pea Soup)

Papadams

Dinner 3/27

Fettuccini Alfredo
(w/ mushrooms, olives and broccoli)

Italian Bread

Dinner 3/26

Polenta Tart
(baked polenta in a tart shell, then add tomatoes and a basil cream sauce, and bake again)

Dinner 3/25

Polenta (w/ Garlic, Shallot and Chard)

Italian Bread

Braised Brussel Sprouts

Dinner 3/24

Korma
(seitan fried w/ spices in a cream-like sauce)

Turmeric Eggplant

Steamed Basmati Rice

Brunch 3/23

Dragonfly Restaurant (Columbus, OH)

seriously -- d/l their menu, we tried one of just about each of the brunch menu -- thanks to the helpful staff, for the great food and service...

Dinner 3/22

Pizza
(kalamata olives, shiitake mushrooms, red onion, soy cheese, tomatoes, tomato sauce)

Dinner 3/21

Baked Jerusalem Artichokes and Tofu
(w/ garlic, shallots, lemon peel, kalamata and green olives)

Dinner 3/20

Penne w/ Baby Artichokes

Italian Bread

Dinner 3/19

Roasted Vegetable Lasagne
(eggplant, orange bell pepper, red onion, tomato sauce)

Olive Bread

Dinner 3/18

Pasta w/ Tomato Cream Sauce

Olive Bread

Dinner 3/17

Cock Of The North
(Seitan Stew w/onions, flambed w/ whiskey, over pasta)

Roast Potatoes

Fried Shiitake Mushrooms

Dinner 3/16

Radish Salad

Bruschetta w/ Olive Bread
(tomato, zucchini, garlic, basil)

Seared/Steamed Green Beans and Mushrooms w/ soy sauce

Dinner 3/15

Carbonnades a la Flamande
(Seitan [Beef] Braised in Beer - Julia Child "Mastering The Art Of French Cooking" Vol. 1 p.317)

Gemelli Pasta

Roasted Peruvian Potatoes

Seared/Steamed Green Beans and Mushrooms

French Bread

Dinner 3/14

Sushi
(deep fried tempeh, scallion, wasabi, pickled daikon, rice)

Spring Rolls
(leek, shiitake mushrooms, cilantro, garlic, ginger, bean thread noodles)

Rice Paper Rolls
(shredded red cabbage, shredded carrot w/ spicy peanut/sesame sauce)

Eggplant Glazed w/ Miso

Dinner 3/13

Eggplant Parmesan over Gemelli pasta

Steamed Broccoli

Grilled Radicchio

Italian Bread

Dinner 3/12

Braised Red Cabbage w/ Blasamic Vinegar and Green Olives

Mashed Potatoes

Seitan Stew
(carrots, onions, cinnamon, nutmeg, parsley)

Fried Oyster Mushrooms

Bruschetta
(tomato, garlic, yellow squash and basil)

Dinner 3/11

Pizza
(artichokes, kalamata olives, green olives, marinated red and yellow peppers, tomato sauce and soy cheese)

Dinner 3/10

Barley and Shiitake Mushrooms w/ Caramelized Onions

Braised Leeks

White Bean Puree Soup

Toasted Baguette

Coturri Wine Tasting 3/8

I catered a wine tasting last night for Riverside Wine and Imports featuring the wines of Tony Coturri.

Tony spoke before each of the wines, while I provided matching food pairings for each course

briefly, the food list was

Antipasto platter:
marinated red, yellow and orange peppers and caperberries
tofu salad sandwiches
olive flatbread w/ soy cream cheese and pepperoncini peppers

Pasta Puttanesca

White Bean Cassoulet (the surprise hit of the tasting)

Olive Tapenade

Tomato, Garlic and Basil Bruschetta

Strawberries and Star Fruit dipped in Organic Chocolate and Chocolate Double Stout Brownies

and if you scroll down, it's pretty much everything we ate last week, as I was testing recipes ;)

Dinner 3/7

Focaccia Pizza
(Oyster Mushrooms, Sun-Dried Tomatoes)

Wilted Dinosaur Kale w/ Balsamic Vinegar

Dinner 3/6

White Bean Cassoulet

Braised Brussel Sprouts

Toasted Italian Bread

Dinner

Olive flatbread
(topped w/ pepperoncini and soy cream cheese mixture)

Balsamic Vinegar Marinated Red, Yellow and Orange Bell Peppers
(wrapped around large caperberries on a toothpick)*

* long story, the results of which will be shared on Saturday

Dinner 3/4

Jambalaya
(tofu, rice, cayenne, tomato, soyrizo, onion, garlic)

Okra and Tomato Stew

Dinner 3/3

Jerk Tofu

Tomatillo and Cilantro Rice

Dinner 3/2

Tofu w/ Yellow Miso
(a variation on the Wolfgang Puck / Nobu episode today on FudTV

Eggplant w/ Brown Miso
(from Food and Wine, ages ago -- miso, sake, mirin, sugar and cayenne -- glazed on broiled eggplant)

Rice w/ Hijiki and Scallions

Dinner 3/1

Pasta Puttanesca
(onion, garlic, red chili pepper, sun-dried tomato, kalmata and green olives over cappelini)

Wilted Chard
(w/ raisins and pine nuts)

Toasted Italian Bread

Dinner 2/28

Pizza
(artichokes, kalmata olives, onions, garlic, red sauce and soy cheese)

Dinner 2/27

Stir-Fry
(tofu, celery, leeks, carrot, yellow bell pepper, garlic, ginger, soy sauce)

Basmati Rice

Spicy Garlic Eggplant

Dinner 2/26

Red Chile Rice

Chile Rellenos
(coated in cornmeal, stuffed w/ soy cheese and cilantro)

Roast Potatoes

Dinner 2/25

Cap'n Janeway
(Penne w/ Tomato Vodka Sauce)

Mixed Greens Salad
(w/ wild cherry vinaigrette)

Dinner

Wild Mushroom Quesadillas

Chipotle Seitan Stew
(from food and wine current issue)

Poblano Rice

Dinner 2/23

Borscht

Seitan Stroganoff

Wilted Beet Greens w/ Garlic

Roasted Potatoes

Braised Red Cabbage

Dineer 2/22

Eggplant Parmesan
(over Fettuccini)

Rosemary and Walnut Bread

Watercress Salad
(w/balsamic vinaigrette)

Dinner 2/21

Fettuccini Alfredo

Rosemary and Walnut Bread

Dinner 2/20

Turkish Red Lentil Soup
(from Food and WIne current issue)

Green Olive and Walnut Crostini (Walnut and Rosemary Bread)
(from Food and Wine current issue)

Braised Brussel Sprouts

Tofu w/ Mushroom Crust and Leek Puree
(adapted from Cooking At Home w/ a Four Star Chef / Jean-Georges Vongerichten & Mark Bittman)

Eggplant Provencal
(from Paul Bocuse's French Cooking p.312)

Dinner 2/19

Stir-Fry
(tofu, onion, cherry tomatoes, cilantro, red bell pepper)

Steamed Snow Peas
(w/ orange, soy and sesame oil)

Braised Eggplant
(coated in flour and deep fried, then braised in a mixture of kecap manis, rooster sauce, hoisin, soy sauce, rice wine vinegar, sake and diced lemongrass)

Jasmine Rice

Dinner 2/18

Seitan, Olive and Cabbage Stew

Polenta w/Fried Shiitake Mushrooms

Steamed Artichokes

Dinner 2/17

Tofu Marsala
(over elbow macaroni)

Roasted Stuffed Onion

Spinach Salad w/ Caramelized Pear and Pecans
(w/ fig vinaigrette)

Movie

"24 Hour Party People"

I knew there was a reason I never liked the Happy Monday's

Dinner 2/16

Smoky Peanut Mole w/ Grilled Tofu

Tex-Mex Spicy Enchilladas

Rice and Corn Pilaf

Dinner 2/15

Stuffed Grape Leaves w/ Fried Seitan

Spicy Tofu and Pineapple Stew

Basmati Rice

Dinner 2/14

Carbonnades a la Flamande
(Seitan [Beef] Braised in Beer - Julia Child "Mastering The Art Of French Cooking" Vol. 1 p.317)

Campanelle Pasta

Potato Balls

Wilted Greens Salad w/ Shiitake Mushrooms

Dinner 2/13

Artichoke Hearts and Banana Pepper Gratin

Pita Bread

Watercress and Spinach Salad w/ Roasted Champagne Beets

Dinner 2/12

Moroccan Style Sweet Potatoes

Braised Leek Salad

Fried Zucchini

Falafel w/ Tahini

Watercress Salad w/ Roasted Beets and Cucumber

* more Claudia Roden

Dinner

Tomato Vodka Cream Sauce over Farfalle

Mixed Green Salad w/ Green Olives
(w/ fig vinaigrette)

Italian Bread

Dinner 2/10

T(h)oor Dal

Spicy Chickpeas

Cauliflower, Carrot, Mushroom and Mustard Seed w/ Coconut Milk sauce

Turmeric and Cumin Roasted Potatoes

Basmati Rice

Dinner 2/9

Baked Eggplant and Ziti *

*a late lunch became an early dinner...

Dinner 2/8

Baked Eggplant and Ziti

Steamed Broccoli

Dinner 2/7

Ma-Po Tofu

Vegetable Lo Mein
(carrot, sugar snap peas, red pepper, jalapeno, onion, sesame oil, soba noodles, scallions)

Spicy Green Beans
(blanched, then stir-fried w/ chili, garlic, sugar, soy, and crushed black sesame seeds)

Dinner 2/6

Oatloaf
(tofu, oats. carmelized onions, celery, mushrooms)

Garlic Mashed Yukon Potatoes

Mushroom Gravy

Barley and Morel Mushroom Soup

Dinner 2/5

Lentils and Bulghar w/ Caramelized Onions

Seitan [Lamb] Stew w/ Creamy Eggplant over Basmati Rice

Okra w/ Lemon, Garlic and Corriander

* all from "The New Book of Middle Eastern Food" by Claudia Roden

Dinner 2/4

Provencal Bean Soup

Asparagus

Wilted Radish Greens

Basmati Rice

Homemade White Bread

Dinner 2/2

Cannelloni Stuffed w/ Broccoli and Ricotta*

Endive Salad w/ Pecans and fried Shiitake Mushrooms


* ricotta -- 1 cup of soft tofu, 1Tbs parsley, salt, pepper, 2Tbs soy parmesean -- blend

Chinese New Year's Party v4.0

Cold Appetizers

Asparagus tips wrapped in Carrot w/ Asparagus vinaigrette on Endive

Marinated Red Onion on Bok Choy

Star Fruit

Sushi (deep fried tempeh strips, carrot, scallion, wasabi and rice)

Rice Paper Rolls stuffed w/ shredded Red Cabbage, Cilantro and Scallions topped w/ spicy Peanut Sauce

Dinner

Spring Rolls w/ Mint Dipping Sauce
(leeks, shiitake mushrooms, bean threads, serrano chile, cilantro, scallions, hoisin sauce)

Green Beans w/ Black Sesame Seeds

Tea Smoked Tofu Stir-Fry
(red, orange and yellow bell peppers, carrots, scallions and tofu)

Basmati Rice wrapped in Banana Leaf

Barbecued Eggplant

Dinner 1/31

Butternut Squash and Sage Ravioli

Spinach Salad w/ Cherries and Oranges
(w/ fig vinaigrette)

Batard

Dinner

Potato and Onion Gratin

Glazed Radishes
(w/ wilted radish tops)

Braised Swiss Chard
(w/ garlic)

Batard

Dinner

Mesclun Greens w/ Champagne Beets
(w/ fig vinaigrette)

Toasted Orzo and Seitan [Chicken] Pilaf w/ Green Olives and Peas
(adapted from the February 2003 issue of "Food and Wine")

Braised Fennel

Sauteed Zucchini

Batard

Dinner 1/28

Mexican Style Tempeh
(sauteed tomato, jalapeno, onion, mexican oregano, salt, pepper mixed w/ fettuccini, topped with stir-fried tempeh, and soy cheese)

Ranch Hand Soup
(garlic veg broth w/ avocado, jalapeno, onion, tomato, cilantro and lime juice -- from Rick Bayless)

Dinner

Tofu [Duck] a la Jojo *
(p. 100 Cooking At Home w/ a Four Star Chef / Jean-Georges Vongerichten & Mark Bittman)

Spicy Lentil Chili
(Gourmet -- the one with chocolate and lavender on the cover)

Braised Leeks

Endive Salad
(w/ pecans, champagne beets and mustard vinaigrette)

* a little trick is to wrap the sauteed tofu in a yuba (bean curd) sheet and saute _that_, and then sauce it. It gives the whole package a little extra texture...

Dinner 1/26

Grilled Baby Eggplant
(w/soy sauce and miso)

Roasted Red Potatoes

Roasted Champagne Beets
(w/cream sauce)

Wilted Beet Greens
(w/ garlic)

Sauteed Portobello Mushrooms

* the hot water heater broke, one of the burners on the Viking doesn't work, and we spent the day cleaning the house in anticipation of the Chinese New Years Party next weekend. Simple, easy food was called for.

Dinner 1/25

Focaccia Pizza
(artichoke hearts, portobello mushrooms and onion)

Dinner 1/24

Papaya stuffed with Seitan and Onion Stew

Baked Eggplant in Tomato and Coconut Milk

Roasted Sweet Potatoes w/ ginger, allspice and nutmeg

Okra and Tomato Stew

Dinner 1/23

Jerk Tofu*

Red Beans and Rice

Spinach Salad w/ fried Zucchini and Tomato
w/ balsamic vinegar dressing

* marinated in a puree of two limes (juiced), two scallions, one white onion, teaspoon of allspice, nutmeg, dried ginger, peanut oil, salt and pepper. Then baked (and basted) for 30 minutes on a rack on a 400 degree oven, finally broiling for the last two minutes. You could always grill it, but as it's a -5 degrees below zero wind chill factor, I didn't feel like setting off the smoke alarm accidently ;)

Dinner 1/22

Pasta Puttanesca

Carmelized Fennel

Ciabatta

Spinach Salad w/ Shiitake Mushrooms

Dinner 1/21

Fried Shredded Turnip
(p. 111 Mrs. Ma's Chinese Cookery)

Szechuan Eggplant
(p. 243 Mei Pei's Chinese Cooking)

Spicy Szechuan Cabbage
(p. 239 Mrs. Chaing's Szechuan Cooking)

Grand Duke's Tofu w/ Peanuts
(p. 171 Mrs. Chaing's Szechuan Cooking)

Stir-Fried Rice


there's a theme in there somewhere -- other than I have too many 1970's-era Chinese cookbooks written by women ;)

Dinner 1/20

Korma

Basmati Rice

Keralan Stir-Fried Beets

Turmeric Potatoes

Okra w/ Black Mustard Seed

Dinner 1/19

Bocconcini di Tofu [Pollo] con le Mandorle
(Tofu [Chicken] Nuggets with Almonds from Nick Stellino p.106)

Roasted Potatoes w/ Sage and Rosemary

Braised Fennel

Dinner 1/18

Tofu Paprikash over Orecchiette

French Bread

Mixed Greens Salad
(w/ balsamic vinaigrette)

Dinner 1/17

Cassoulet
(Bean Stew, w/ seitan, soyrizo, navy, cannelli and cranberry beans)

French Bread

Shaved Fennel and Mushroom Salad w/ Pomegranates

Dinner 1/16

Pizza
(artichokes, olives, onions, soy cheese, red sauce)

Dinner 1/15

Caramelized Turnips

Braised Leeks

Sauteed Tofu w/ Mustard Cream sauce over pasta

Cibatta

Endive Salad
(w/pecan viinagrette)

Dinner 1/14

Baked Ziti and Eggplant*

Ciabatta

Mixed Greens Salad
(w/ Black Cherry Vinaigrette)


* Liz made some killer red sauce at lunch today, went well with the pasta and eggplant

Dinner 1/13

Falafel Sandwich
(from the Falafel Cafe)

Hummus

Baba Ghanouj

Pita Bread

Dinner 1/12

Chiles Rellenos
(soy cheese, cilantro, mexican oregano)

Barbecued Potatoes
(new mexican dried chiles, cumin, clove, mexican oregano, onion, garlic)

Tostones
(Fried Plantains w/ Garlic and Cilantro Sauce)

Dinner 1/11

Shaved Fennel and Pomegranate Salad

Fried Jerusalem Artichokes, Black Truffles and Oyster Mushrooms

Seitan Bourguignon

Baked Apple Crumble w/ Vanilla Tofutti

Dinner 1/10

Barbecued Eggplant

Garlic Green Beans

Vegetable Lo Mein

Steamed Jasmine Rice

Dinner 1/9

Broccoli Raab, Sun-Dried Tomatoes and Oil-packed Olives over Gemelli Pasta

Fried Oyster Mushrooms

Fried Zucchini

Caramelized Fennel
(w/ capers and garlic)

Italian Bread

Dinner 1/8

Tofu [Pork] w/ Hoisin and Star Anise sauce

Garlic Eggplant

Spicy Mushrooms, Spring Onions, Haricot Verts and Water Chestnuts

Jasmine Rice

Dinner 1/7

Campanelle Pasta in a Tomato Vodka Cream Sauce
(a.k.a. Cap'n Janeway)

Garlic Bread

* it's always good to have some failsafe dishes to go to when it's 6pm and you don't feel like cooking and your wife will be home in 30 minutes.

This was one of those nights.

Dinner 1/6

Spanish Style Stew
(seitan, soyrizo, navy beans, cumin, turmeric, paprika, cloves, onion, garlic and sherry)

Almonds and Garlic Potatoes

Braised Dinosaur Kale
(w/ raisins and pine nuts)

Garlic Bread

Dinner 1/5

Roasted Tofu w/ Fennel and Onion

Garlic Bread

Spinach Salad
(w/ fig vinaigrette)

Dinner 1/4

Ziti and Mushrooms w/ Red Sauce

Focaccia

Mixed Greens Salad
(w/ balsamic vinaigrette)

Dinner 1/3

Grilled Endive w/ Sauteed Red, Yellow and Orange Bell Peppers

Porcini and Truffle Risotto

Grilled Italian Bread

Spinach Salad

Dinner 1/2

Split Urad Dal
(spinach, parsnip and radish w/ split urad dal)

Mushroom and Zucchini Pakoras
(w/ spicy mint chutney)

Spicy Baby Eggplants

Puri

Dinner 1/1

Pizza
(tomato sauce and soy cheese)

Shredded Cabbage and Carrot Salad
(w/ Spicy Peanut Dressing)