Dinner 7/31

Korma
(seitan, onion, cumin, corriander, turmeric, chile powder, red pepper flakes, coconut milk*)

Keralan Stir-Fried Beets w/ Coconut
(from Maya Kaimal's wonderful book "Savoring the Spice Coast of India" -- recipe below)

Basmati Rice

Boiled Potatoes with Mint and Jalapeno

Papadums


* it's supposed to be yogurt, but we didn't have any on hand -- however we did have some leftover coconut milk from the eggplant dish last night ;)


Keralan Stir-Fried Beets w/ Coconut

ingredients

1 cup finely grated dried unsweetened coconut
2 garlic cloves, crushed
1 serrano or Thai chile, cut in half lengthwise
1 teaspoon salt
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon turmeric
1/3 cup water
2 tablespoons vegetable oil
1 teaspoon mustard seeds
2 whole dried red chiles
10 curry leaves or 2 bay leaves
1 tablespoon long-grain rice
4 large beets (about 2 pounds), peeled and coarsely grated

In a small bowl, combine the coconut, garlic, serrano chile, salt, cumin, cayenne and turmeric with the water. Set aside.

In a large wok, warm the oil over moderately high heat. Add the mustard seeds, dried red chiles and curry leaves and cover. When the mustard seeds begin to pop, add the rice and stir until the rice just turns opaque, about 5 seconds. Add the beets and cook over moderate heat, stirring occasionally, until barely softened. Add the coconut mixture and cook, stirring occasionally, until the beets are just tender, about 5 minutes. Serve at once.

Dinner 7/30

Spicy Lemongrass-Ginger [chicken] Tofu
(Food and Wine September 2005)

Eggplant with Coconut Milk and Scallions
(Food and Wine September 2005)

Stir-fried Baby Bok Choy with Shiitake Mushrooms
(Food and Wine September 2005)

Jasmine Rice

Wilted Turnip Greens w/ Garlic and Ginger and Sesame Oil


* Why yes, the new issue of Food and Wine did come in the mail the other day ;)

the first three recipes are on their site -- when the issue hits the stands you can use the Newsstand Buyers code ASIA to access the current (September 2005) issue -- or through AOL keyword: Food and Wine.

In the recipes, we changed the Vietnamese Stir-Fry Sauce to veg stock, soy sauce and sugar.

Dinner 7/29

Wild Mushroom Quesadilla
(oyster and shiitake mushrooms, soy cheese*, red pepper wraps)

Arugula Salad
(w/ creamy tequila dressing)


* we've been using the "Follow Your Heart" Vegan Gourmet Monterey Jack lately, and it's easily the best casein-free soy cheese I've had -- the raw texture is not too weird, the flavor is decent and more importantly, it melts ;)

Dinner 7/28

Tofu Marsala over Pasta
(tofu cutlets dredged in flour then pan-fried, sauteed shiitake mushrooms, garlic, tomato paste, add marsala and reduce by half, add lemon juice, salt, pepper)

Seared/Steamed Green Beans

 

 

 

 

Dinner 7/27

Turkish Griddle Cakes
(stuffed with scapes and greens)

Braised Green and Purple Cabbage

Lentil and Greens Soup

Panzanella
(bread and tomato salad w/ basil)

 

Dinner 7/26

Jerk Tofu
(pureed mixture of allspice, thyme, nutmeg, garlic, scallions, black pepper, cayenne, a tsp.of vinegar, and 1/4 cup of canola oil -- grill the tofu, splash w/ a little tamari, and baste with the jerk sauce liberally until done)

Rice Pilaf
(basmati rice, onion, garlic, cilantro, mexican oregano)

Plantain and Soyrizo Mash

 

 

Dinner 7/25

Watermelon Gazpacho
(from the new book by Matthew Kenney and Sarma Melngailis -- "Raw Food/Real World" -- pureed watermelon, diced tomato, cucumber, watermelon, radish, scallion, jalapeno, lemon juice)

Raw Chiles Rellenos
(mixture of pumpkin seed paste, carrots, onion, jalapeno, bragg's liquid amino - stuffed into long sweet peppers and dehydrated eight hours @ 110 degrees)

Guacamole
(avocado, lime juice, salt, pepper, jalapeno)

a good night to make raw food when it's 95 degrees and matching humidity -- no turning on the big oven -- the dehydrator (an Excalibur 2900) is indispensable...

Dinner 7/24

Gyoza Dumplings *

Steamed Eggplant
(from Jamie Oliver -- steamed japanese eggplant mixed with tamari, rooster sauce, lemon juice, hoisin sauce, scallions, basil, cilantro, red serrano chile)

Stir-Fried Tofu

Seared/Steamed Green Beans

Jasmine Rice


* when making dumplings, the best thing to do is just use the entire package of wrappers, freeze half, but save a few for the next day when the craving kicks in ;)

Dinner 7/23

Garlic Soup w/ Tofu and Enoki Mushrooms

Gyoza Dumplings
(stuffed with cabbage, onion, shiitake mushroom -- seared then steamed)

Udon Noodle Pie
(boiled udon noodles mixed with rooster sauce, scallions, tamari and then fried in the wok -- crispy... mmmmm.)


* came home late from the Indians game (with the Fox friendly starting time of 3:15pm -- wtf?) but Liz had this ready when we got home -- which was a good thing -- we were starving...

Dinner 7/22

King Trumpet, Tomato and Zucchini Fettuccini *
(dehydrated cherry tomatoes, king trumpet mushrooms-- it was supposed to be king oyster, but we didn't have any -- and zucchini noodles.)

Mixed Green Salad w/ Raisins

Avocado Lime Tart **


* from Matthew Kenney and Sarma Melngailis's "Raw Food / Real World". The recipes fall somewhere in between Charlie Trotter/Roxanne Klein's and Juliano's on the difficulty scale. Really nice looking book, great tasting recipes.

** you'd never know this had avocado in it -- simply put -- the best raw dessert we've ever eaten.

Tags: raw food, raw, vegan, food, dinner, tofu

Lunch 7/22

Raw Borscht

Arugula Salad w/ Dried Cherries and Macadamia Nut Dressing

Dragon Crackers


A rare lunch entry can only mean one thing -- another raw food day ;)

Dinner 7/21

Eggplant Parmesan Over Capellini Pasta

Bistro Salad

 

 

 

Dinner 7/20

Gong Bao (a.k.a. Kung Pao) Tofu w/ Udon Noodles

Matsutake Mushrooms

Papaya Salad
(papaya, carrot, radish, scallions, lime juice, sal, pepper)

Dinner 7/19

Stuffed Burrito
(seitan, onion, rice and chipotle)

Fried Plantain and Soyrizo Mash

Quinoa Salad

Dinner 7/18

Capellini Pomodoro on a bed of Spinach

Homemade French Bread

Steamed Broccoli

Frito Misto Scapes

Dinner 7/17

Udon Noodle Pie w/ Tofu and Shiitake Mushrooms

 

 

 

 

 

 

Dinner 7/16


Bruschetta
(toasted french bread, zucchini, yellow squash, garlic, onion, tomato, salt and pepper)

Nicoise Salad


bonus link -- the nicoise salad in progress

 

 

Dinner 7/15

Seitan Bourguignon

Boiled Red Potatoes

Homemade French Bread

Braised Leeks

Bistro Salad



a day late with our Bastille Dinner, but it was worth the wait ;)

Dinner 7/14

Black Pepper Tofu Curry

Spicy Zucchini

Basmati Rice

Lentil Dal*

Kerala Style Beets **

Pappadams ***


* it was supposed to be a toor dal but I was out of toor and used regular brown lentils instead.

** this calls for champagne or yellow beets, but we substituted red beets -- you lose a little in the subtlety of color, but the taste was identical.

*** pappadams -- or papadums, poppadams and my new favorite variation puppadoms ;)

Dinner 7/13

Barley Stew w/ Shitake Mushrooms

Steamed Cauliflower

Shaved Fennel Salad

Tomato and Potato Soup

 

 

 

Dinner 7/12

Stir-Fry
(tofu, carrot, red bell pepper, scallions, garlic, ginger, tamari)

Spicy Eggplant

Jasmine Rice

 

 

 

 

 

Dinner 7/11

Focaccia Pizza
(focaccia, tomato sauce, onion, black olive and shiitake mushroom)


* the one advantage in making enough dough for two focaccia's is that pizza is always an option -- which was good becasue we went out to "Fun-n-Stuff" -- where the kids got to race go-karts, play putt-putt golf and roller skate and come home exhausted and hungry...

Dinner 7/10

Saffron Tart
(saffron infused cream sauce -- soy milk and soft tofu reduced -- with sun-dried tomatoes)

Green Beans

Focaccia

Wilted Kale with Cannellini Beans and Soyrizo

Gazpacho

Dinner 7/9

Pizza
(tomato sauce, onion, garlic, black olives)

Bistro Salad


* Liz made perhaps her best pizza dough of all time (no small feat) which elevated this simple pizza to a whole 'nother level.

went out to the Kent Farmers market today -- not much shaking yet, mostly baked goods and flowers so far -- but this dog seemed happy ;)

Dinner 7/8

BBQ Tofu w/ Onions

Home Fries

Grilled Corn

Dinner 7/7

Fusilli w/ Tomato Sauce

Grilled Asparagus

French Bread

Dinner 7/6

Chiles Rellenos
(stuffed with potato and soyrizo)

Arroz Verde
(poblano rice)

Grilled Corn

Guacamole

Braised Greens In Chipotle Cream

Dinner 7/5

Sweet and Sour Tofu
(tempura tofu, pineapple, carrot, red bell peppers, onion, garlic, ginger, tamari, pepper, toasted cashews, scallions and cilantro -- the sauce was vinegar, maple syrup (in place of the sugar), tamari, ketchup and a cornstarch slurry)

Braised Baby Bok Choy

Jasmine Rice

Dinner 7/4

Grilled Tofu Dogs

Potato Salad

Baked Beans

Grilled Corn

Dinner 7/3

Chickpea and Greens Soup
(chickpea, chard, carrots, veg stock, salt and pepper)

Braised Cabbage w/ Soyrizo

Panini
(greens, cannellini, tofu, onion, tamari, salt and pepper)

Dinner 7/2

Turkish Griddle Bread Stuffed w/ Scapes,

Mediterranean Greens and White Beans,

Pita Bread*

Grilled Eggplant w/ Pommegranate Glaze

Green Bean and Potato Salad


* second attempt at making pita -- came out much softer

Dinner 7/1

Turkish Griddle Bread

Lentil and Greens Soup

Braised Cabbage w/ Soyrizo

Pita Bread *


* our first attempt at Pita Bread came out a little crispier than intended -- but tasty nonetheless...

recipes from Paula Wolfert's "Mediterranean Grains and Greens" book -- highly recommended