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