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