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)