Dinner 4/29

Pizza
(red onion, red bell pepper, red pepper, red sauce and red garlic... uh, garlic)

Dinner 4/28

Eggplant Parmesean
(over Rigatoni Pasta)

Italian Bread

Mixed Green Salad
(w/ lemon vinaigrette)

Dinner 4/27

Garlic Eggplant
(sauteed eggplant, garlic, galanga, shoyu, black vinegar, rooster sauce)

Stir-Fry
(tofu, carrots, bok choy, garlic, shoyu)

Basmati Rice

Dinner 4/26

Tofu w/ Almonds*

Basmati Rice

* yet more leftovers from the tasting

Dinner 4/25

Eggplant Caponata

Savoy Cabbage Stuffed w/ Gnoccetti and Peas*

* there's always a couple of spares left over from tastings ;)

Italian Wine Tasting 4/24

here's the food rundown from the tasting...

Zucchini Carpaccio and Cherry Tomato stuffed w/ Basil Cream Cheese.
Rici e Bisi (Rice and Pea Soup)
Polenta Stack (polenta, spinach affogati, roasted red bell pepper) w/ basalmic vinegar
Savoy Cabbage stuffed with Carrot Gnoccetti and Peas w/ carrot cream sauce
Lasagna with Mushroom and Lentil Ragu
Stuffed Baby Eggplant w/ Italian Herbs and Nuts
Hazelnut Torte

Dinner 4/23

Tofu [Chicken] with Almonds over Gemelli Pasta
(variation on Nick Stellano's recipe -- sun-dried tomatoes, red pepper, onions, garlic and tomatoes, topped with almonds coated w/ sugar).

Savoy Cabbage Stuffed w/ Gnoccetti and Peas

Dinner 4/22

Stuffed Eggplant w/ Pesto

Stir-Fry
(seitan, leeks, carrots, garlic, galanga and hoisin sauce)

Basmati Rice

Dinner 4/21

Pizza
(soyrizo, onion, tomato, red bell pepper, leeks, red pepper and soy cheese)

Mixed Greens Salad
(w/ lemon vinaigrette)

Dinner 4/20

Sauteed Seitan w/ Tomato Confit in a Basalmic Reduction with White Bean Puree
(adapted from a Jean-Robert deCavel recipe)

Steamed Broccoli

Dinner 4/19

Dal
(lentil soup)

Naan
(tandoori oven bread -- no we don't have a tandoori oven ;) )

Aloo Methi
(potatoes, tomato and methi leaves)

Chana Masala
(spicy chickpeas)

Turmeric (Basmati) Rice

Dinner 4/18

Wasabi Mashed Potatoes

Fried Tofu /w Mustard and Sesame Paste over Shredded Bok Choy

Braised Brussel Sprouts
(shoyu, star anise, sake)

Braised Konnyaku
(konnyaku, carrots and shiitake mushrooms simmered in a shoyu, sake, mirin and mushroom broth)

Meeker Wine Tasting 4/17

Five Spice Glazed Almonds
(Brown Rice Syrup, Five Spice Powder, Almonds)

Sushi
(carrot, scallion, avocado, braised tempeh in sake and shoyu then deep fried, sushi rice)

Olive Tapenade
(kalamata olives, red bell pepper, sun-dried tomatoes, cubanelle pepper, shallots, parsley, oilve oil all sauteed, then pureed)

Tofu Salad Sandwiches
(crumbled tofu, turmeric, celery, cornichon pickles, scallions)

Hoisin Tofu Rice Paper Salads
(tofu strips stir-fried w/ hoisin, shredded leeks, red bell pepper, bok choy, carrots and cilantro wrapped in rice paper sheets)

Curried Tofu Phyllo Cups
(cubed tofu, stir fried, curry, apple juice reduction, vegenaise, currants, garlic and ginger)

Stuffed Grapes Leaves
(basmati rice and allspice)

Black Bean Salsa in Endive Leaves
(black bean, red bell pepper, corn, onion, cubanele pepper, chili powder, paprika served in individual endive leaves)

Chipotle/Tomato Pizza (Patrick)

Chocolate Brownies

Dinner 4/16

Mushroom Bruschetta
(exotica mushrooms, sun-dried tomato, onion and garlic on a foccicia)

Braised Fennel

Dinner 4/15

Black Bean Burger
(w/ guacamole, onion, lettice, tomato)

French Fries

Falafel and Hummus Salad

Dinner 4/14

Jerk Tofu

Plantains and Soyrizo

Poblano Rice

Grilled Asparagus
(blanched, drained, marinated in shoyu, olive oil, vinegar, paprika, salt and pepper, then grilled)

Dinner 4/13

Pasta Primavera
(rigatoni, green beans, red bell pepper, carrots, mushroom, garlic, onion, basil and veg stock)

Italian Bread

Dinner 4/12

Seitan Stew
(seitan, lentils, soyrizo, onion, carrots, garlic, veg stock)

Boiled Yukon Potatoes

Steamed Broccoli

Easter Dinner 4/11

Cauliflower Soup w/ Pesto

Tofu Marsala

Grilled Asparagus
(blanched, then marinated w/ olive oil, shoyu, salt and pepper, then grilled)

Braised Brussel Sprouts

Roasted Beets w/ Horseradish Sour Cream

Homemade Bread

Dessert

Carrot Cake

Dinner 4/10

Grilled Portobello Sandwich
(grilled portobello mushroom, red bell pepper and red onion, with spinach, basil, garlic and soy cheese on a large baguette)

Dinner 4/9

Soyrizo Braised in Hard Cider over Spaghetti
(via F&W)

Drunken Cabbage
(red cabbage braised in beer -- Buckeye Brewing Wheat Cloud -- recipe via Michael Symon)

Roasted Carrots, Parsnips and Turnips

Steamed Broccoli

* a "lets empty out the fridge" dinner -- making room for easter dinner foods

Dinner 4/8

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

Jasime Rice

Braised Fennel
(braised with water, shoyu, star anise and szechuan peppercorns)

Dinner 4/7

Guacamole and Chips

Tomatillo Brasied [Pork Loin] Tempeh
(over pasta, from Rick Bayless "Mexico One Plate At A Time")

Dinner 4/6

Mushroom Lasagna in a Red Wine Sauce*
(mushroom, onion, oregano and sage, red wine)

Zucchini Carpaccio

Spinach Salad
(w/ fig vinaigrette)

* Coturri wine of course. Trying out stuff for an upcoming tasting...

Dinner 4/5

Carbonnades a la Flammande
(Seitan [Beef] Braised in Belgian Beer, served over fusilli bucati pasta from Julia Child via "The Art of French Cooking")

Boiled Russian Fingerling Potatoes
(then sauteed w/ parsley)

Zucchini Carpaccio
(w/ mint, olive oil, lemon juice and pine nuts -- super easy and tasty, this will be part of a future tasting)

Dinner 4/4

Polenta Stack
(polenta, wilted greens w/ currants and pine nuts and roasted red bell pepper, garnished w/ parsley and basalmic vinegar)

Eggplant Parmesan w/ Rigatoni Pasta

Glazed Parsnips

Dinner 4/3

Stir-Fry
(tofu, carrots, red bell pepper, garlic, ginger and ginko nuts)

Basmati Rice

Dinner 4/2

Spaghetti w/ Tomato Sauce

Salad

Garlic Bread

* Liz made dinner tonight as I was off playing a gig -- I'm always grateful to come home to food in the fridge after a show ;)

Dinner 4/1

Risotto Primavera
(aborio rice, red onion, red bell pepper, oyster mushroom, peas, veg stock)