Dinner 3/31
Dinner 3/30
Dinner 3/29
Raw Food Wednesday 3/28
The ravioli are thinly sliced on a mandoline (watch those fingers kids!), marinated with a little olive oil, salt and pepper, then stuffed with the ubiquitous cashew cheese. The confit is chopped grape tomatoes, marinated for 12 hours in olive oil, pepper, nama shoyu, lemon juice and herbes de provence...
The dessert also fell under the "quick" heading -- they're supposed to chill for a couple of hours, but still taste great...
Dinner 3/27
Dinner 3/26
Dinner 3/25
Dinner 3/24
from: wikipedia:
"Buddha's Hand, Buddha's Hand citron, or Fingered citron (Citrus medica var. sarcodactylus) is a fragrant citrus fruit. It grows on a shrub or small tree with long, irregular branches covered in thorns. Its large, oblong leaves are pale green and grow about four to six inches. Its flowers are white or purplish and grow in fragrant clusters.
The fruit itself is a type of citron and is often described as lemon-like. The fruit is segmented into finger-like sections. It has a thick peel and a small amount of acidic flesh and is seedless and juiceless. It is very fragrant and is used predominantly by the Chinese and Japanese for perfuming rooms and personal items, such as clothing.
The peel of the fruit can be candied. In Western cooking, it is often used for its zest. The inner white pith is not bitter as is usually the case with citrus, so the fingers may be cut off and then longitudinally sliced, peel pith and all, and used in salads or scattered over cooked foods..."
Dinner 3/23
Dinner 3/22
Raw Food Wednesday 3/21
Biscotti
Dinner 3/20
Dinner 3/19
Dinner 3/18 
The bok choy is cut in half, put in a steamer basket and steamed until tender, then quickly fried in a wok with a little oil, then a splash of tamari and finally finished with the toasted sesame seeds.
The eggplant is wok-fried in oil with garlic and ginger until browned, then the sauce of roughly equal proportions of veg stock, tamari, black bean paste and hoisin, with sriracha (rooster) sauce to taste and 1 tbs. of agave (or sugar). It's then simmered, covered, for 10-15 minutes. Finally, increase the heat to reduce it to a thick glaze and serve hot.
The stir-fry is just your garden variety wok-fried tofu, carrots, red bell pepper, sesame oil, tamari over steamed jasmine rice... with the maitake's on top
The Dim Sum were so good that our daughter ate six in a row, which is some kind of record...
Dinner 3/17
Dessert
Stout Brownies
Be afraid -- we broke out the ice cream maker...
The chocolate mocha ice cream had an insanely great mouthfeel and flavor -- very adult tasting with the black cocoa. Paired perfectly with the stout brownies. Surprisingly, the main ingredient is cashews. Adapted from "Vice Cream" by Jeff Rogers.
The colcannon (mashed potatoes and sauteed cabbage) holds down the middle of the plate, filled with a beer gravy (onion, garlic, mushroom, nutritional yeast, flour, stout beer, water, tomato paste, red miso, agave, tamari, pepper, bay leaf, thyme)
The "Cock of the North" is a seitan stew made with onions, carrots, garlic and seitan which are flamed with whiskey, then the red wine and water are added and it's all braised for 45 minutes. The mushrooms were added at the end.
Dinner 3/16
Dinner 3/15
Raw Food Wednesday 3/14
Dessert
(recipe from VegNews)
The "napoleon" was just an idea I had a while back, but as the tomatoes have sucked lately (as they are want to do in winter) we haven't had a chance to try it out.
The cheese is also from "Raw Food / Real World" and gets the distinctive orange color from blending in red bell pepper to equal amounts of macadamia nuts, with a little lime juice, sea salt and pepper and then dehydrating at 115° for 6-8 hours. Then using a cookie cutter slightly larger than the dehydrated tomato, alternately stacking the cheese and tomato pieces. The only thing missing was basil, which we could find, but next time...
Dinner 3/13
Dessert
yes, it tasted as good as it looks ;)
While it's not Christmas time, we made a panettone using the mold from the monkey bread... we cut off a slice, put some soy margarine on and grilled it -- topped with Tofutti Vanilla Ice Cream and shaved dark chocolate.
Dinner 3/12
Dessert
It's a Busby Berkeley plate again ;)
For the Brussel Sprouts: peel, clean and cut an "X" an the bottom of the stem, then stir-fry them with a little oil in a wok until well browned. Add a mix of veg stock, tamari and sriracha, and reduce the heat to low, cover and steam for 10 minutes.
Dinner 3/11
Dinner 3/10
Dinner 3/09
Dinner 3/08
The tofu was adapted from "Fit For A King" -- an Elvis cookbook...
here's the brief recipe...
Fried Tofu (makes 16 pieces)
(adapted from "Fit For A King")
1 block of firm tofu, cut into eight cutlets, then cut diagonally into long triangles and marinated in tamari for 5 minutes
3/4 cup of AP flour
1 1/2 teaspoons of (smoked) paprika (if you have it, if not regular will do)
1 1/2 teaspoons of salt
1/4 teaspoon of black pepper
Oil (for frying)
Add the flour, paprika, salt and pepper in a brown paper bag and shake to mix.
Add the marinated tofu cutlets and shake until well coated. Remove from bag and knock off excess flour.
In a cast-iron skillet add about 1/4" of oil over high heat. When oil has come to temp, add the coated tofu pieces gently into the oil and fry until well browned on both sides (about 3-4 minutes per side). Drain on a rack (or the brown paper bag).
Raw Food Wednesday 3/07
The chiles rellenos, as always, hit the spot and are one of the easiest raw dishes we make, prep only takes 15 minutes, and the rest of the time is spent in the dehydrator.
Dinner 3/06
Dinner 3/05
Dinner 3/04
Dinner 3/03
Dinner 3/02
Dinner 3/01
