Dinner 12/11

Chilaquiles de Jocoqui
(tortilla casserole with tomato, onion, jalapeno, soy cheese and soy sour cream


file this one under, "when life gives you tortillas that are getting stale, make this"... sort of a Mexican Tortilla Lasagna. Peeking back at the archives shows that we haven't made this since the second month of the blog -- February 2002.

Dinner 12/10

Pierogi
(cabbage, onion and dill)

Mixed Greens Salad
(w/ fig vinaigrette)



a nice easy to make meal tonight after the tasting @ Riverside -- boil some water, add the vacuum sealed pierogi and eat... Because this is our busy time of the year, we've been making an effort to go through the freezer and actually eat all those things we made earlier in the year. We're getting there -- I can see some space in the freezer for the first time in a long while ;)

Riverside Wine and Imports 2nd Annual Holiday Tasting

Red Potatoes Stuffed with Tofu Salad
Quinoa on Curly Endive
Chilled Orzo salad w/ Champagne Vinaigrette
Black Bean Salsa w/ Chips
Tapenade
Almonds w/ Five Spice Powder
Popcorn w/ Black Truffle Oil
Pepitas (Spicy Pumpkin Seeds)
Chocolate Double Stout Brownies


yep, the potatoes are back -- they're the smaller #1 petit-sized red potatoes stuffed this time with our go-to version of tofu salad -- we made 90 pieces, we should have have doubled it. The quinoa went over equally as well, two full trays vanished...

Dinner 12/09

Tofu Piccata
(from the Candle Cafe cookbook -- tofu cutlets dredged in seasoned flour, then pan-fried w/ lemon caper sauce)

Boiled Yukon Gold Potatoes

Roasted Broccoli

Dinner 12/08

Arroz Verde
(basmati rice, onion, garlic, poblano, cilantro, mexican oregano, salt, pepper)

Chile Relleno
(poblano stuffed with plantain, soyrizo and potato)

Dinner 12/07

Seitan and Cannellini Bean Stew
(onion, garlic, herbes de provence, seitan, cannellini beans, veg stock, tamari, pepper, parsley)

French Bread

Braised Brussel Sprouts *

Bistro Salad

Baked Potato




* the brussel sprouts were for George ;)

Raw Food Wednesday is going to take the rest of the year off. One of the reasons we started doing RFW was to try some new recipes, foods and techniques -- and to that end we've succeeded. We've learned much in the process -- about planning, preparing and respect for the food and the people who make this their way of life...

I spent a little time today looking back at the year in raw, and was reminded again of all the interesting food and tastes. Even the mistakes were enlightening ;)

We've barely scratched the surface with regard to raw food, and we'll continue to explore in 2006...

Dinner 12/06

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

Jasmine Rice

Enoki and Shiitake Mushroom Soup
(enoki, shiitake, broccoli, garlic, ginger, veg stock, mushroom stock, scallions)

Steamed Broccoli

Gyoza
(shiitake mushroom, napa cabbage, mushroom sauce)


btw -- The "Call for nominations: Best Food Blog - Photography" are now open over at the Accidental Hedonist. Thanks to Justin for a nomination... stop by and nominate your favorite food blogs in a variety of categories.

Dinner 12/05

Tofu Salmorejo
(tofu: dredged in seasoned flour and pan-fried; sauce: pearl onion, garlic, thyme, chile pepper, paprika, sherry vinegar, red wine, veg stock)

Artichoke Rice Cake

White Asparagus Wrapped in Roasted Red Pepper

Onion and Saffron Soup
(yellow onion, garlic, ground toasted almonds, sherry, saffron, veg stock, parsley, slivered almonds)

Dinner 12/04

Spring Rolls *
(leeks, shiitake mushroom, bean thread)

Scallion Pancakes

Stir-fried Tofu

Jasmine Rice

Gyoza
(shiitake mushroom, napa cabbage, garlic, ginger, mushroom sauce)


* yet another testimonial on the joys of vacuum sealing ;) The spring rolls were from January 5, 2005 -- almost a year old, and they tasted like they were made today. The scallion pancakes were (only) from the end of October 2005, but were equally fabulous. The gyoza, tofu and rice were made fresh...

Bob's Birthday Party 12/03

Sushi
(Deep-Fried Tempeh Roll / Inside Out Avocado Roll)

Red Potato Stuffed with Soy Cream Cheese, Parsley and Smoked Paprika

Tofu Salad Sandwiches


We were invited to our friend Bob's birthday party and brought along these goodies for all to try. The potato dish is a new one we're working on for a tasting next week, and seemed to go over well -- it's tricky to find the right consistancy for the potatoes, neither over or under-cooking them.

Bonus Picture: The Squirrel Goes Moo

Buddha's Hand

We found one of these aromatic citrus fruits unexpectedly in a local grocery store yesterday. Not our usual one, but one nearby that we occasionally go to when we're in the area. They had three, but this was the nicest looking one...

Last year we special ordered a case of them (here's the picture from last year), and we ended up vacuum sealing two out of the batch -- and they still look good.

There's no "juice" in the fruit, but you can use the zest (we make scones and cakes) or you can candy the peel -- or stick one the "fingertips" on the rim of a nice martini for a unique garnish ;)

The aroma however, is the main attraction -- put it in the middle of the room and soon you're awash in a heavenly lemon / persimmon / blooming flower paradise.

The only drawback? They're not cheap -- the one pictured was $6.99. But, as I said, they do vacuum seal and freeze well.

also known as Hand of Buddha or Fingered Citron

Dinner 12/02

Baked Rigatoni
(rigatoni, wilted dinosaur kale, sun-dried tomatoes, red bell pepper, onion, fennel seed, and sauce: roux, veg stock, balsamic vinager, salt, pepper)

Steamed Artichokes

Ciabatta

Dinner 12/01

Blanco y Negro Bean Burgers with Avocado and Tomatillo Salsa on Romaine
(sprouted black beans, garlic, red onion, cilantro, lime juice, fresh ground cumin seeds, mexican oregano, salt, pepper)

Yellow Tomato Gazpacho
(yellow tomato, yellow bell pepper, cucumber, salt, pepper, cumin, mexican orgegano, apple cider vinegar, olive oil, cilantro)

Flax Seed Crackers w/ Cashew Cheese


The sprouted black beans worked well in these raw burgers -- the trick is to rinse them after the first dry spin through the vita-mix -- this takes care of most of the nasty oligosaccharides that cause intestinal gas.

The dish name comes from the fact that black beans aren't really black inside -- they're white -- and the fact that blanco y negro was a cool record label back in the day (Jesus and Mary Chain, Everything But The Girl, etc) ;)

from the VeganBoston links section:

Someone, who quite possibly has too much time on their hands, started this fantastic blog that quite literally answers the question “What the hell does a vegan eat, anyway?”. Daily entries describe the author’s dinner menu, with pictures.

They have no idea. ;)



also, the comment section is working again -- my fault entirely...

Dinner 11/30

BBQ Tofu w/ Onions

French Fries w/ Garlic Salt *

Spinach Salad
(w/ red wine vinaigrette)



* We picked up one of those french fry cutter gadgets this afternoon and decided to give it a try tonight -- our only complaint is that it could be slightly larger to fit some bigger potatoes, but it worked well, and the fries turned out great. And yes, I liked to play with Lincoln Logs as a child ;)

Obviously, Raw Food Wednesday didn't happen tonight ;) the black beans we were sprouting need an extra day, so we pushed it back a day.

Dinner 11/29

Seitan and Lentil Stew
(seitan, carrots, onion, french lentils, veg stock, herbes de provence, salt, pepper)

Braised Leeks

Boiled Fingerling Potatoes

Ciabatta

Dinner 11/28

Fusilli Pasta with Tomato Sauce and Mushrooms

Braised Fennel

Ciabatta




yep, it's Monday night ;)

Dinner 11/27

Spanakopita
(phyllo, spinach, tofu, lemon)

Loubeh
(slow braised green beans, onions, tomato)

White Bean Soup with Greens
(onion, carrot, celery, tomato, cannellini beans, arugula, oregano, cinnamon, lemon juice, smoked paprika, salt, pepper, veg stock)

Spinach and Arugula Salad
(w/ fig vinaigrette)

Dinner 11/26

Stir-Fry
(tofu, baby corn, carrot, garlic, ginger, tamari, pepper)

Jasmine Rice

Braised Brussel Sprouts
(stock, sake, tamari, star anise)

Garlic Soup with Tofu

Dinner 11/25

Salsa with chips (as pre-dinner appetizer)
(tomato, onion, cilantro, jalapeno, lime juice, salt, pepper, chile powder)

Tomato and Jalapeno Enchiladas
(stuffed with chipotle, cranberry, orange and agave glazed seitan, wilted chard, onions and soy cheese -- adapted from Rick Bayless' "Mexican Everyday" p.220)

Avocado Mango Salad with Pumpkin Seeds
(adapted from Rick Bayless' "Mexican Everyday" p.96)

Dessert

Pineapple Skillet Upside-Down Cake (additional pic)
(adapted from Rick Bayless' "Mexican Everyday" p.301)*


* guess which book we got from the library this week ;)

and, yes, we do love the enchiladas ;) The leftover reduction sauce from Thanksgiving with the addition of chipotle, becomes a smoky spicy seitan glaze. It added just the right touch to the enchiladas...

also, this concludes the tomato portion of the menu...

Dinner 11/24

Vegan Thanksgiving Dinner

Pan-Fried Tofu Cutlets glazed with Cranberry, Cherry, Orange and Agave Sauce, topped with Wild Mushroom Duxelle and baked, wrapped in Phyllo then finished with Mushroom Gravy served over French Lentils.

Roasted Root Vegetables
(potato, turnip, parsnip, carrots, garlic)

Mashed Sweet Potatoes with Smoked Paprika

Braised Brussel Sprouts with Chestnuts

Barley and Mushroom Soup

Wild Rice Salad served in Boston Lettuce Leaves with a Blood Orange Vinaigrette
(wild rice, dried cranberries and cherries, celery, pecans)

Homemade Ciabatta Bread

Pumpkin Cheesecake



OK, so now that you know what we had -- let's hear from you -- what vegan things did you have for Thanksgiving? Leave your menu in the comments...

btw, if you're reading this via a RSS reader or on LJ -- we added comments to the blog finally again. ;)

Also, if you haven't visited in a while, we also added "where the hell does a vegan live anyway?" via Frappr, so stop by and add a shout-out...

Dinner 11/23

Stir-Fry
(tofu, red bell pepper, onion, baby corn, garlic, ginger, tamari)

Jasmine Rice




no Raw Food Wednesday, no Tomatoes, just Thanksgiving food prep day, baby ;)

Dinner 11/22

Tomato and Jalapeno Enchilladas
(sauce: tomato, onion, garlic, jalapeno, cumin, smoked paprika, mexican oregano. enchilada: stuffed with onion, soy cheese, cilantro)

Arroz Verde
(poblano chile, cilantro, onion, garlic, salt, pepper, mexican oregano, basmati rice)



the enchiladas are a modification on those found in the new Rick Bayless book -- yes, still working through the tomatoes -- one flat is now finished ;)

Dinner 11/21

Chiocciole Pasta with Tomato Sauce*
(tomato, onion, garlic, celery, carrot, oregano, salt, pepper, parsley)

Green Beans

Bistro Salad

Baguette


* we did our Thanksgiving dinner shopping this morning and -- Orphan Food Score! -- Three flats of organic tomatoes (about 36 tomatoes total) for $4.47 -- normally the same price of about three organic tomatoes. They were in really good condition... hence, tomato sauce for pasta -- lots and lots of tomato sauce. ;)

Dinner 11/20

Roasted Tofu with Jerusalem Artichokes
(tofu, jerusalem artichokes, olive oil, shallot, garlic, green olives, lemon juice, lemon peel, salt, pepper, thyme)

Chilled Avocado Soup



* well, the soup looked good -- but even with the tiny amount called for, the mace still overwhelmed the soup -- not bad, but could have been better...

Lunch 11/20

Black Bean Burger
(black beans, jalapeno, red bell pepper, carrot, chickpea flour, salt, pepper, smoked paprika)

Guacamole
(avocado, red onion, garlic salt, lemon juice, pepper, cumin, chile powder)



from the "Candle Cafe" cookbook pg. 101 -- yummy ;)

Dinner 11/19

Savory Crepes stuffed with White Bean Cassoulet

Arugula Salad
(with mustard vinagrette)

The savory crepes were a bit of a revelation (chickpea flour is our new best friend -- thanks Isa Chandra ). Liz made them in our flat-bottomed wok (having tossed all of our non-stick pans) -- and we're already envisioning how to tweak the flavorings in the crepe batter ;)

Dinner 11/18

Seitan Stroganoff over Chiocciole Pasta
(seitan, onion, garlic, roux, mustard, soy sour cream)

Baked Russet Potato

Seared/Steamed Green Beans

Roasted Broccoli

Bistro Salad



why yes, the tablecloth and place settings makes my eyes vibrate too! ;)

Dinner 11/17

Cannellini Bean Soup
(carrot, onion, garlic, celery, tomato, cannellini beans, veg stock, salt, pepper)

Braised Leeks

Boiled Potatoes

Ciabatta

Bistro Salad

Dinner 11/16

Falafel
(sprouted garbanzo beans, lemon, garlic, raw tahini, parsley, salt)

Hummus
(sprouted garbanzo beans, lemon, garlic, raw tahini, parsley, olive oil, salt)

Flax Seed Crackers and Cashew Cheese

Salad w/ Mint Pesto Dressing
(red cabbage, carrot, jalapeno, mixed greens, raisins; mint, lemon, garlic, olive oil, sea salt)



Raw Food Wednesday continues with a nod to sprouted garbanzos ;)

The falafel and hummus have very similar ingredients, just prepared in a different style. The falafel was more chunky with less tahini and less lemon and then dehydrated for 10 hours. The hummus was about half tahini, half garbanzo and lots of lemon -- and of course the olive oil smoothed it out as I let the vita-mix do its magic for a longer period of time.

The mint was dug out of the garden by Liz at lunch, just before the snow came. The pesto was a nice change of pace for the salad dressing, and a nice stylistic match.