Dinner 9/30

Manicotti
(stuffed with shiitake mushrooms and covered with a tofu cream sauce)

Okra w/ Chile Dipping Sauce * (additional pic)
(stuffed with soy cream cheese and chives, rolled in a cornmeal batter and deep-fried)

Roasted Fingerling Potatoes

Braised Leeks

Roasted Beet and Spinach Salad (additional pic)



File this meal under "what was good at the Westside Market" ;)

The okra was fresh, the chile dipping sauce hot and sweet, and the shiitakes, leeks, potatoes, beets and spinach were all in fine form...

Dinner 9/29

Jumbo Pasta Shells
(cooked shells stuffed with tofu "ricotta", parsley, soy parmesan, and covered with tomato sauce and pine nuts, then baked for 15 minues at 350)

Baked Broccoli

Endive Salad
(w/ mustard vinaigrete)

Roasted Butternut Squash Soup

Dinner 9/28

Butternut Squash Pasta with Puttanesca Sauce *

Celeriac and Apple Soup (additional pic)
(from Matthew Kenney and Sarma Melngailis "Raw Food / Real World")

Key Lime and Avocado Tart
(also from Matthew and Sarma -- and because I didn't get a shot of it after dinner, it looked exactly like the one from earlier)


Raw Food Wednesday's roll on with another Renee Underkoffler entree involving butternut squash turned into pasta threads with the new Benriner "Cook's Helper" that we picked up a couple of weeks ago. you mix the squash with olive oil and oregano, thyme and rosemary and dehydrate for about 6 hours. Here's what it looked like as it went on to the teflex sheets.

The puttanesca was a nice herbal match for the pasta and the soup was very fall-like with the celriac and apples. Liz knocked out the dessert at lunch, and was as tasty as the first time we made it -- you wouldn't think the combo of avocado and lime would work, but you'd be wrong ;)

Dinner 9/27

Delicata Squash Lasagna *
(roasted delicata squash, tomato sauce, soy cheese, lasagna noodles)

Roasted Broccoli


* we had some volunteer Delicata's in the garden this year, so tonight was a good time to use one of them -- the tomato sauce was one of the few left over from last year's big canning session, and was as fabulous as ever...

Dinner 9/26

Braised Cabbage and Soyrizo (additional pic)

Lentil Soup with Swiss Chard
(brown lentils, onion, garlic, garbanzo beans, veg stock)

French Bread

Dinner 9/25

Gyoza (additional pic)
(filled with shiitake mushroom and napa cabbage)

Fennel and Garlic Soup topped with Tofu

Spicy Garlic Eggplant

Jasmine Rice

LiveJournal Syndication

Somebody made the blog into a LJ syndication feed -- so you can now see both the pictures and menu via your LJ friends list...

thanks to folks that set that up!

btw, I'm tofu666 on LJ.

Dinner 9/24

Pierogi
(stuffed with cabbage and dill)

Steamed Broccoli


we made these a long time ago and vacuum sealed them, but you wouldn't know it, they tasted as fresh as the day we made them. And now that we have another cabbage the size of a bowling ball, it's time to make another couple of dozen for many future meals ;)

Dinner 9/23

Bulgar and Walnut Loaf *

Miso Gravy

Mashed Garlic Potatoes

Fava Bean Puree


* We've had these cute little loaf pans for a while, and we've been looking for an excuse to use them -- enter this recipe from "Friendly Foods" by Brother Ron Pickarski's book from '91 and recipe for bulgar walnut loaf -- you can tell it's starting feel fall-like with the gravy and mashed potatoes ;)

Bulgar Walnut Loaf

YIELD: 1 loaf
8 servings

TIME: 20 to 30 minutes preparation; 1 hour baking

3 cups water
1 1/2 cups
1 1/2 cups finely diced onions
3 cloves garlic, minced
1 1/2 cups peeled and finely diced carrots

1 Tbsp sesame oil
6 Tbsp barley miso
1 1/4 tsp powdered thyme
1 cup roasted and finely ground walnuts*
1/4 cup roasted sunfower seeds (optional)
1/2 cup gluten flour
1/2 cup whole wheat flour

*Roast the walnuts at 425 degrees F for 10 minutes, stirring occasionally.
Put them through a food processor until they are mealy. Be careful not to
over process them; you do not want to end up with a paste.

Bring the water to a boil in a medium saucepan. Add the bulgar and let it simmer for 5 minutes, or just long enough to absorb the water in the pot (the bulgar must be cooked but dry). Saute the onions, garlic, and carrots in the oil. Then add the miso and the thyme (you may have to mash the miso into the vegetable mixture).

Cook the mixture over medium heat, stirring constantly until the vegetables are soft. Then add the ground walnuts and sunflower seeds (if you wish) and mix well. Mix the two flours together and add them to the bulgar (if the flours aren't thoroughly mixed, the gluten flour may create lumps in the loaf).
Finally, stir the sauteed vegetables into the bulgar mixture.

Oil a 1-quart loaf pan and press the mixture into the pan. Bake, covered, in a preheated oven at 350 degrees F for 50 to 60 minutes. Cool the loaf in the pan for about 5 minutes. Remove the loaf from the pan and cool for 30 minutes.

Dinner 9/22

Pasta Puttanesca
(leeks, onion, garlic, red pepper flakes, kalamata olives, button mushrooms, soyrizo, tomato -- over fusilli pasta)

Italian Bread


school open house = easy-to-make dinner

Raw Food Wednesday: Eggplant Ravioli, Borscht, Figs in Vanilla Cream and Orange Sabayon

Dinner 9/21

Eggplant Ravioli Stuffed with Macadamia Nut Ricotta, Tomato and Marinated Portobello Mushrooms, topped with Basil and Walnut Pesto
(from Renee Underkoffler's "Living Cuisine" book)

Raw Borscht
(from Juliano -- beet juice, orange juice, jalapeno, avacado, cabbage, dill, parsley, carrot, galic, galanga, olive oil, lemon juice, salt, apples)

Figs in Vanilla Cream and Orange Sabayon
(from Charlie/Roxanne -- cashew nut milk and oranges make a really nice counterpart to the ripe figs -- a nice end to the meal)



The eggplant ravioli's were fun -- I used our mandoline on the peeled eggplant and got very nice uniform slices that marinated and folded perfectly. After stuffing them, they went into the dehydrator for four hours which brought it all together.

Tags: raw, raw food, raw food wednesday, eggplant, beets, soup, ravioli, dessert, figs, orange, vegan, food, dinner, tofu666

Dinner 9/20

Tofu Marsala over Conchiglie Pasta
(tofu -- floured and pan-fried, crimini mushrooms, garlic, tomato paste, marsala, lemon juice, parsley, salt and pepper)

Braised Brussel Sprouts (additional pic)

Bistro Salad

Dinner 9/19

BBQ Eggplant
(sake, mirin, miso, agave syrup and cayenne reduced by half -- the eggplant is seared, then baked, then put under the broiler with the bbq sauce)

Braised Brussel Sprouts
(braised then stir-fried with sesame oil and tamari)

Jasmine Rice

Stir-fried Tofu w/ Tamari and Shiitake Mushrooms

Dinner 9/18

Roasted Fingerling Potatoes with Garlic

Cabbage and Apples

Spaetzle

Seitan Stew with Chanterelles*
(seitan, onion, juniper berries, cranberries, rosemary, thyme and wine)


* from Saveur #87 -- it's adapted from a german style venison stew -- because we're perverse that way ;) sort of like a bourguignon, with the berries, but sweeter. matched well with the cabbage and apples...

Dinner 9/17

Watermelon Salsa and Chips

Black Bean and Chipotle Soup (additional pic)

Wild Mushroom Quesadilla
(oyster, trumpet and chanterelle)

Arroz Verde
(Poblano Rice)

Chiles Rellenos
(stuffed poblanos with potato, wilted kale, zucchini and soy cheese)

Dinner 9/16

Lobster Mushroom Stew
(lobster mushroom, seitan, tomato, carrot, onion, garlic, roux, veg stock)

Baked Broccoli with Cream Sauce

Frito Misto (additional pic)
(squash blossoms -- stuffed with soy cream cheese and herbs -- and onions)


the squash blossoms (here's the "before stuffing" picture) were phenomenal. kudos to Liz for finding them in our garden -- they were pretty well hidden due to our "stealth" gardening methods -- i.e. really tall weeds that hide the food from the deer and other animals... ;)

Dinner 9/15

Tofu a la Uva *
(from Diana Kennedy: Tofu with Grapes over pasta)

Spinach Salad
(oil/vinegar, dried cherries, garlic, shallots, pine nuts)



* yes, more tomatoes ;)

the recipe is simple -- tomatoes cooked down with onion, celery, garlic, mexican oregano and thyme, then pureed and cooked down some more with grapes.

Dinner 9/14

Red Bell Pepper Cascadilla Soup (additional picture)*

Eggplant Manicotti Stuffed with Macadamia Nut Cheese topped with Sun-Dried Tomato and Basil Marinara

Spinach Salad
(w/ lemon vinaigrette and agave syrup)


* raw wednesday night -- recipes from Renee Underkoffler's book "Living Cuisine."

the soup is sort of a red bell pepper and tomato gazpacho with cumin and coriander seeds, and the manicaotti worked well after being marinated and then dehydrated with the macadamia nut "cheese"...

Dinner 9/13

Bitter Melon with Onions

Basmati Rice

Stuffed Baby Eggplants

Toor Dal with Onions (additional pic)

Golden Beets with Coconut

Papadams


not bad considering it was a Tuesday night ;)

the bitter melons were really good -- and yes they're bitter, but the combo of onions, turmeric, corriander, cumin, red chile pepper, salt, pepper and lemon juice made it a completely harmonious dish...

Dinner 9/12

Radiatore with Tomato Sauce and Arugula

* quick meal made by Liz as I went out to the Wine Trends trade show tasting at the Cleveland Botanical Gardens with my friend Bob from Riverside Wine and Imports...

Dinner 9/11

Gyoza *
(stuffed with napa cabbage, shiitake mushrooms and leeks, pan fried and steamed)

Garlic Soup with Tofu
(garlic, chili oil, veg broth, tamari, noodles, tofu)



* we also made boiled gyozas for the kids along with the soup, and they inhaled them pretty quickly ;)

Dinner 9/10

Pizza Bread

Bistro Salad


* sort of reminded me of those pizza breads that we used to pop in the toaster oven as kids. Not pictured: the other half of the bread that I dropped as I pulled it out of the oven with the pizza peel... ;)

Dinner 9/9

Tomato Couscous with Apricots and Pine Nuts

Seitan Tagine
(seitan, carrots, parsnips, fennel, onion, garlic, cumin, corriander, cardamon, veg stock)

Corn Soup

Dinner 9/8

Tomato Panade *
(tomato, bread, onions, soy cheese, veg stock)

Spinach Salad


* a great recipe from the Zuni Cafe cookbook -- yet another dinner in a long line of "what to do with the endless supply of tomatoes?" ;)

Dinner 9/7

Raw Ravioli

Raw Corn and Tomato Salad

Raw Yellow Tomato Soup


* the ravioli were sort of improvised/adapted from Charlie and Roxanne's book -- they used large radishes, we substituted turnip slices, the filling was from Matthew and Sarma's book, a dehydrated macadamia nut cheese mixed with red bell pepper which, as they said in the book, made it look like doritos ;)

the corn and tomato salad was also from Matthew and Sarma's book, and the yellow tomato soup was made much like the cooked version we make, with some saffron, sherry vinegar and a little olive oil...

Dinner 9/6

Tofu and Tomato with Black Bean Sauce *

Seared/Steamed Green Beans with Tamari

Jasmine Rice


* yes, again -- what can I tell you? when we get a meal we like, we go with it ;)

Dinner 9/5

Tex-Mex Enchiladas *
(sauce: cumin, ancho peppers, veg stock. stuffed with: soy cheese, onions, mexican oregano)


We haven't made these for a while, but we just refilled the cumin container, so it seemed like a good idea to break out the recipe from Saveur (can't seem to find it online, sorry...)

Dinner 9/4

Lasagna *
(noodles, tomato sauce, zucchini, olives, soy cheese, portobello mushrooms)

Bistro Salad


* gotta do something with the giant zucchini we got at the farmer's market this weekend ;)

Dinner 9/3

We went to Eric and Dawn Olsen's annual Blogger party, so we brought some White Bean Cassoulet, Tapenade and Foccacia.

A good time was had by all, although I think I bummed some folks out around the fire pit about the origin of the gelatin in their marshmallows 'smores. This is why you can never invite vegans to parties ;)

Dinner 9/2

Seitan Stew *
(seitan, carrots, onions, roux, veg stock)

Seared and Steamed Green Beans

Radiatore Pasta


* sort of an improvisied main course, started with a stir-fried seitan that had been dredged in flour, then removed the seitan. Next, sweated the onion, garlic and carrots and removed. Lastly, made a flour/soy margerine roux in the wok, added the veg stock until thickened and added back the seitan and vegetables. Served it over the Radiatore pasta which is always a fun shape ;)

Dinner 9/1

Eggplant Parmesan over Fettuccini

Bistro Salad