Dinner 6/30

Miso and Corn Soup

Tempura
(scapes, shiitake mushrooms, ponzu dipping sauce)

Red Miso and Sake Glazed Broiled Eggplant

Dinner 6/29

Seitan [Duck] and Pineapple Stew
(seitan, onion, garlic, pineapple, red chile, veg stock, pepper and tamari)

Jasmine Rice

Papaya Salad
(papaya, onion, carrot, garlic on a bed of lettuce)


* both are Vietnamese recipes

Dinner 6/28

Stuffed Poblano Chiles
(poblano with potatoes, onion, garlic and soyrizo)

Mexican Rice
(refried basmati rice with chipotle and tomato sauce)

Dinner 6/27

Papusas
(masa dough stuffed w/ soyrizo, onion, garlic and soy cheese, than cooked on the griddle for 3 minutes a side)

Wilted Chard in Chipotle Cream

Dinner 6/26

Raw Pad Thai
(young coconut*, red onion, carrot, red cabbage, apple, zucchini w/ tamarind sauce and cashew and sesame sauce, from Charlie & Roxanne)

* check off another one on the "foods I have never had" list -- young coconut -- the inside has a great deal of sweet water (we'll probably make a sorbet out of it), but the flesh is very soft and can be scraped out with a spoon. cut into strips, its noodle-like texture is a good fit in the pad thai.

Dinner 6/25

Stir-Fry
(tofu, carrot, celery, scallion, rooster sauce)

Basmati Rice

* today was the last day of bread class, so we went up to visit and gorge ourselves on all that fresh bread (ciabatta, olive bread and one that I forget the name of, but looks like a giant soft pretzel). A nice and easy stir-fry was the correct call for dinner...

Dinner 6/24

Stuffed Poblanos
(poblano, stuffed with fried potatoes, soyrizo, onion, cilantro and pickled onions)

Arroz Verde
(poblano basmati rice)

Dessert

Blueberry Shortcakes*

* as part of Liz's bread class, she made some shortcake rounds and make a blueberry compote to go with it. drooooool.

Dinner 6/23

Eggplant Pasta
(sauteed eggplant, onions, garlic, red pepper flakes, oregano and farfale pasta)

Ciabatta Bread

*mmmm... more fresh bread goodness.

Dinner 6/22

Mache Dinner Salad w/ Avocado Dressing
(mache w/ stir-fried tofu, shiitake and scapes. the dressing was avocado, lime juice, vegenaise, tamari and pepper. it matched well with the mache)

French Bread*

*Day two of the bread class brings us more French bread, part of a calzone (spinach and soy cheese) and a mini-pizza (onions, soy cheese and eggplant) that the kids devoured in seconds...

Dinner 6/21

Bruschetta*
(tomato, zucchini, garlic, onion, olive oil, french bread)

It'll be light dinners all this week as Liz is taking a five day bread clinic (at WRSOC) and they're making French bread every day. This can only be a good thing. ;)

Dinner 6/20

African Teff Cakes w/ Fava and Wild Mushroom Wat, Carrot-Chile Chutney and Cucumber Raita

* from "Artful Vegan" -- the teff (an african grain) cakes didn't quite turn out (I think they left something out of the recipe) but the top half was pretty tasty, so we just used that. The fava bean and wild mushroom (oyster, shiitake, baby portobellos) mixture with spices (cumin, corriander, fenugreek, cardamom seeds, cinnamon stick, nutmeg and cloves -- toasted and ground) was fabulous. The raita and chutney were nice counterparts to the dish.

Dinner 6/19

Seitan and Lentil Stew

Green Beans

Boiled Yukon Gold Potatoes

Wilted Swiss Chard

Went out later to see StateofBeing's CD release show at the Hi-Fi (along w/ Missile Command). I had almost forgotten what it's like to go out to a show on a Saturday night ;)

Dinner 6/18

Figato Finto
(From Mario Batalli -- it's a sort of a sweet and sour winter squash dish).

Sweet and Sour Red Cabbage
(w/ onions, garlic, capers, sugar [rapadura] and red wine vinegar)

Braised Fennel

Dinner 6/17

Raw Borscht
(beet juice, carrot juice, scallion, red cabbage, lemon juice, salt and pepper, topped w/ apple and avocado - from Juliano)

Dolmas
(grape leaves suffed w/ finely diced parsnip, onion, currant, celery, pine nuts, lemon juice, mint and parsley -- from Charlie and Roxanne)

Dinner 6/16

Raw Fettuccini Alfredo
(zucchini "noodles", yellow bell pepper, marinated onions and portobello mushrooms, garlic, ginger, shallots, jalapeno and lemon juice, topped with cashew cheese)

Raw Cauliflower Soup
(pureed cauliflower, water, olive oil, red vinegar and salt, topped with dehydrated marinated basalmic red onions and bibb lettuce)

Dinner 6/15

Pumpkin Soup w/ Coconut Cream

Tofu [Duck] and Snow Peas over Wide Noodles in a Tamarind Sauce
(marinated tofu sauteed and thinly sliced, sauteed snow peas and scallions, wide noodles soaked in hot water for 15 minutes, then tossed in the wok with the marinade and tamarind sauce)

Bananas in Coconut Sauce

Dinner 6/14

Seitan Stew w/ French Lentils

Ratatouille

Braised Leeks

Baguette

Dinner 6/13

Miso Soup w/ Tofu, Konnyaku and Parsnips

Refried Rice w/ Basil, Almonds, Jalapeno and Scallions

Fried Beet Greens

Green Beans w/ Black Sesame Seeds

Sweet and Sour Cucumber Skins

Dinner 6/12

Sweet and Sour Seitan Stir-Fry
(seitan, pineapple, red bell pepper, carrot, onion, coconut, cornstarch, rice vinegar, tamari and szechuan pepper)

Basmati Rice

Stir-Fry Radish Greens
(radish greens, sesame oil, garlic, ginger, tamari)

Raw Pad Thai
(tiny bit of leftovers from last night)

Dinner 6/11

Cucumber Soup w/ Carrot Salad
(cucumber, lemon juice, olive oil, salt pepper w/ baby carrots and scallions)

Raw Pad Thai
(shredded coconut*, red cabbage, carrot, scallion, w/ spicy jalapeno sauce -- from Charlie & Roxanne's book)

* these are a pain to get all the "meat" out, we used a melon baller...

I realize this blog is in danger of becoming "what the hell do raw foods folks eat anyway?" ;)

Dinner 6/10

Tomato Soup
(tomatoes, cucumber, olive oil, sherry vinegar, kalamata olives, fennel fronds)

Zucchini Sushi
(long zucchini slices marinated in lemon juice, then rolled up with julienned carrot, avocado, celery and cucumber)

Zucchini Pinweels
(long zucchini slices marinated in lemon juice rolled on itself with cashew cheese

Raw Pizza
(the dehydrated "bread" from Juliano's book -- it's more like a really hard cracker and not for the dentally impared -- and the last of the left over marinara sauce from last night)

Dinner 6/9

Raw Vegetable Lasagna
(marinated zucchini sliced paper thin, then layered with cashew cheese, "marinara" sauce*, pine nuts and basil in three total layers)

Shaved Fennel Salad w/ Bibb Lettuce**
(w/ lemon juice vinaigrette)

* pureed sun-dried tomatoes, cherry tomatoes, plum tomatoes, olive oil, lemon juice, garlic, basil, oregano, thyme and pepper -- the basic sauce from Charlie Trotter and Roxanne Klein's "Raw" book.

** from our garden -- it's really picking up with the warm weather -- as temps hit the low 90's, with matching humidity. I was glad not to have to turn on the stove today...

Dinner 6/8

Penne and Tomato Sauce w/ Basil over Grilled Portobello Mushroom

Wilted Chard and Mustard Greens w/ Pine Nuts and Raisins

Dinner 6/7

Eggplant and Lentil Stew w/ Pomegranate Sauce*

Spicy Mung Bean Stew

Mixed Green Salad
(w/ fig vinaigrette)


* from July 2004 Food and Wine

Dinner 6/6

Chiles Rellenos
(red bell pepper stuffed with pumpkin nut puree, then dehydrated for eight hours)*

Lava Soup
(jalapenos, avocado, garlic, olive oil, red bell peppers, lemon juice, shoyu)**

* the hot weather returns, and so does the raw foods menu. really, one of the easier (and tastiest) raw recipes.

** from Juliano's "Raw"

Dinner 6/5

Broiled Eggplant w/ Miso Glaze

Tempura
(Zucchini and Scapes)*

Sesame Bun w/ Eggplant Caviar**

Pickled Lotus Root


* yay! the scapes are in!

** from "Artful Vegan"

Dinner 6/4

White Bean Cassoulet
(onion, garlic, red pepper flakes, soyrizo, cannellini beans)

French Bread

Dinner 6/3

Jerk Tofu

Plantain and Soyrizo Mash

Red Beans and Rice

Dinner 6/2

Miso Soup w/ Konnyaku and Tofu
(kombu broth, konnyaku, tofu, parsnip, spring onion, yellow miso)

Edamame

Dinner 6/1

Stir-Fred Tofu and Ginko Nuts

Basmati Rice

Steamed Bok Choy