Dinner 7/30

Chiles Rellenos
(stuffed w/ soy cheese, cilantro and mexican oregano, rolled in a cornmeal batter and deep fried)

Poblano Rice
(via Rick Bayless)

Wilted Greens w/ Chipotle Cream Sauce
(heat the oil and add onions and garlic, cook for 5 minutes on med low. Wilt the greens about 3/4 the way, then add 1 cup of the chipotle cream sauce -- 1/2 block of soft tofu and 1/2 cup soy milk with one or more pieces of chipotle (in adobo) in the blender or hand mixer -- reduce liquid about half way, season w/ salt and serve hot).

Dinner 7/29

Stir-Fry
(tofu, basil, onion, scallion, red bell pepper, rooster sauce)

Basmati Rice

Braised Bok Choy

Snow Peas
(seared and steamed)

Dinner 7/28

Eggplant Parmesan over Angel Hair pasta*

Italian bread

* yes, eggplant parm twice in seven days -- I'm working on a dish for an upcoming tasting and need to work out some logistcal things, hence the repeat... plus the kids really like it ;)

Dinner 7/27

Portabella Mushroom Sandwiches
(grilled mushrooms, red onion, red pepper and wilted kale on french bread)

Potato Salad
(from Jim Peterson's book "Vegetables")

Grilled Corn

Dinner 7/26

Catalan Stew
(seitan, onion, carrot, garlic, flour, stock, cinnamon, tomato paste)

Braised Cabbage and Soyrizo

Roasted Potatoes w/ Herbs

Saffron and Tomato Rice

Dinner 7/25

Spicy Zucchini over Pasta
(green and yellow zucchini, red pepper, broccoli, garlic, tomato and toasted pine nuts)

Dinner 7/24

Stir-Fry
(Seitan and Hoisin w/Fresh Litchee)*

Stir-Fried Zucchini
(w/ soy sauce and sesame oil)

Shredded Red Cabbage and Fennel Salad
(w/ spicy peanut dressing -- peanuts, garlic, ginger red wine vinegar and sesame oil)

Basmati Rice

* Litchee (or Lychee) are from China with a rough skin on the outside and a grape-like fruit on the inside -- it matched well with the sweetness from the hoisin...

Dinner 7/23

Eggplant Parmesan
(salted eggplant, drained and rinsed -- dregged in flour, then a cornstarch and water mix, then in fine ground breadcrumbs, then deep fried in 375 canola oil for about three minutes a side, then drained. Add tomato sauce and soy cheese over a nice bed of spaghetti and you're good to go)

Garlic Bread

Dinner 7/22

Roasted Tomatoes in a Polenta Tart
(w/ soy cheese, and a basil/veganaise topping)

Dinner 7/21

Seitan "Osso Bucco"

Homemade Gnocci*

Wilted Russian Kale

Spicy Cauliflower Braised in Wine
(red pepper, green olives, onion, parsley)

* Liz had the day off and decided to make the Gnocci and the Osso Bucco. I wasn't complaining ;)

Dinner 7/20

Spicy Stir-Fry
(tofu, jalapeno, onion, shiitake mushroom, basil)

Basmati Rice

Bastille Day Dinner 7/19 *

Hors d'Ouerves: Eggless Salad Sandwiches, Zucchini Lattice Tart, Capers, Olives, Potato Salad

1st course: Mixed Green Salad w/Pumpkin Oil Vinaigrette

2nd course: Velvet Corn Soup w/ a spoonful of Spicy Lentil Stew

Main: Seitan Bourguignon wrapped in Phyllo, Boiled Peruvian Potatoes, Ratatouille, Braised Fennel and Glazed Baby Carrots

Dessert: Chocolate Cheesecake (just like the one at the top left of this page)

* Yes, I know it was the 14th, but that didn't fall on the weekend...

Dinner 7/18

Hummus

Baba Ghanoush

Pita Chips

Sushi (cucumber roll)

Dinner 7/16

Yellow Squash, Zucchini, Tomato and Pine Nuts over Penne Pasta

Dinner 7/15

Pizza
(oyster mushroom, onion, tomato, tomato sauce, soy cheese)

Dinner 7/14

Thai Style Stir Fry
(tofu, jalapeno, onion, red bell pepper, basil w/ hot ginger sauce - soy sauce, sesame oil, red pepper, garlic, ginger, veg broth and corn starch)

Basmati Rice

* we tried to re-create one of our favorite meals from Lemongrass in Cleveland Heights...pretty darn close

Dinner 7/13

Tex-Mex Enchilladas
(from Saveur)

Creamy Potato and Garlicky Greens

Dinner 7/12

Morroccan Style Stew
(seitan, dates, cinnamon, coriander, raisin)

Couscous

Dinner 7/11

Stir-Fry
(tofu, red peppers and snow peas in garlic sauce)

Jasmine Rice

Dinner 7/10

Basmati Rice

Spicy Eggplant
(rubbed with chile, turmeric and salt, then deep fried)

Korma
(Fried seitan and onions w/ spices -- ground cinnamon stick, cardamom pods and whole cloves along with chili, cumin, turmeric and coriander, in a cream sauce)

Papadams
(lentils chips)

Dinner 7/9

Asparagus
(blanched, then grilled)

Oyster Mushrooms
(fried)

Yukon Gold Potatoes
(boiled)

Mixed Green Salad
(w/ avacado, tomato and basalmic vinaigrette)

Dinner 7/8

Cap'n Janeway
(Gemelli Pasta w/ Soyrizo and Tomato Cream Sauce)

Dinner 7/7

Burritos
(black bean, pinto bean, garlic, lettuce, onion, jalapeno, soy cheese and soy sour cream)

Dinner 7/6

Tempura w/ soy and lemon dipping sauce
(scapes, onion, cauliflower)

Dinner 7/4

Tofu Satay
(coconut milk, red curry paste, lime and garlic)

Basmati Rice

Dinner 7/3

Wild Mushroom Bruschetta
(oyster, shiitake and onions on baguette)

Dinner 7/2

Sweet and Sour Stir-Fry
(pineapple, seitan, scapes, tomato, onion, snow peas and chinese black vinegar)

Basmati Rice

Dinner 6/30

Reuben Sandwiches
(grilled marinated tempeh, soy cheese, sauerkraut and onion)

Grilled Corn

Dinner 6/29

Stir-Fry
(Napa Cabbage, Snow Peas, Tofu and Rooster Sauce)

Basmati Rice

Markko Tasting Dinner

1. '99 Chardonnay (Greeting Wine)

Snow Peas wrapped around Orange segments, marinated in Sesame Oil and Garlic.

2. '97 Riesling

Rice Paper Salad, with shaved Fennel, Scallions, Carrot, Red Cabbage, Ginger and Basil.

3. '99 Reserve Chardonnay
4. '98 Reserve Chardonnay

Thai-Styled Stir-Fry: Green Beans, Napa Cabbage, Grilled Corn, Red Bell Peppers, Baby Carrots, Basil, Scallions, Scapes, Cilantro and Smoked Tofu.

5. '99 Reserve Pinot Noir

Beet Risotto with Wild Mushrooms and Truffle Oil.

6. '99 Cabernet Sauvignon

Spicy Lentil Stew w/ vegetables.

7. Canticle Reserve

Tapioca with Coconut Milk and Mango

8. Select Reserve Chardonnay

Orange Pound Cake with Candied Citrus Peel.