LENTILS W SPINACH & GINGER

trader joe's steamed lentils

spinach

cherry tomatoes

fresh grated ginger

fresh cilantro

1/4 lime juice

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TOMATO RASAMish

4 red creamer potatoes

2 tomatoes

fresh spinach

1 clove garlic

2 tsp fresh ginger

4 c veg stock

1/4 c chopped cilantro

1/2 hot green chile or 1 jalapeno

1 tsp madas hot curry or 2 tsp rasam

1/2 tsp cumin

s&p

2 tsp canola oil

1/4 tsp mustard seeds

bring stock to boil, add 1 chopped tomato, ginger, cilantro & jalapeno.

simmer 3 min.

puree other tomato & garlic and add to stock with potatoes, curry, cumin/rasam, s&p. simmer 5 min.

add spinach, simmer.

combine oil and mustard seed in a sm frying pan over med-high heat, cover and cook until seeds pop, 1-2 min. pour in soup and stir.

derived from Indian Home Cooking

✫ RED LENTIL SOUP

turkish split red lentils

veg stock

onion

ginger

garlic

curry

spinach

that's it?

ASPARAGUS RISOTTO

STUFFED ARTICHOKES

GINGER SPINACH

FRIED GREEN TOMATOES w WASABI VEGANAISE

flour

nutritional yeast

parsley

chili flakes

s&p

wasabi powder

paprika

batter:

ener-g egg replacer

saucey sauce:

vegenaise

sushi wasabi

MAC N NOTCHEESE

fake chesse

fake milk

fake sour cream

fake butter

real s&p

MEXICAN SOUP nom nom nom...

schengelbrecht take on el janette version of chicken soup

onion

celery

carrots

veg broth

corn off the cob

tomatoes

jalapeno

spinach

cilantro

parsley

garlic

cumin

annatto

s&p

lime

tofutti sour cream

avocado

rice

...and some nasty faux chicken

MUFFALETTA à la CRIMSON MOON

every now and again we find some tasty ass shit created somewhere other then in our kitchen. ;) 

i.e. the veggie muffaletta we found in dahlonega, ga 

olive salad

tomatoes

oil & vinegar

artichoke hearts

fried corn on the cob

salad w/ sunflower seed vinaigrette

GARDN'N

fall raised bed

carrots + radish + lettuce + beets + sugar snap peas

SHEPHERDS PIE STUFFED RED PEPPERS

rice

bouillon

ami's chili

garlic

mashed potatoes

LASAGNA

filling:

silken tofu

shredded zucchini

shredded squash

vegenaise

s/p

shredded carrots

evoo

nutritional yeast

layered:

eggplant

squash

spinach

tomato sauce

top with

breadcrumbs

and filling

MANICOTTI

silken tofu

grated carrots

vegenaise

parsley

garlic

s&p

spinach

tomatoes

pine nuts

HOLLANDAISE

• 
  

hollandaise:

(ish)

3/4 c soft tofu/sour cream

1/4 c ricemilk

1 1/5 tbsp lemon juice

EB

1 tbsp evoo

1/2 tsp salt

1/8 tsp turmeric

1/8 tsp paprika

1/8 tsp cayenne

most amazing rice in the world:

grey owl brands brown rice & wild rice blend

brussel sprouts

premade kabobs

TOFU SCRAMBLE

crumbled silken tofu 

cumin

saffron

curry

scallion

turmeric

BLACK DEATH FORREST CAKELETTE

chocolate cake

heering cherry liqueur

frozen cherries

vegan whipped cream

birfday eats day two - Carol Street

DYNAMIC DISH LUV

skips pre-birfday dinner at Dynamic Dish:

gazpacho + cashew walnut red pepper pate? veggie sandwich + cupcakes

AMERICA DAY

pasta salad + faux pigs in a blanket + baked beans + vodka watermelon

SWEET TOFU ROLLS

CANDY SUSHI!!!

ORZO SALAD

orzo
beets
zucchini
toasted pine nuts
vegenaise
rice vinegar
basil oil
basil
parsley

STRAWBERRY CUPCAKES

3 cups unbleached white flour
1 3/4 cups unbleached granulated sugar
2 teaspoons baking soda
3/4 teaspoon salt
1 3/4 cups ricemilk
1/4 cup St-Germain Liqueur

2 tablespoons apple cider vinegar
2/3 cup canola oil
1 tablespoon strawberry extract
1/4 cup strawberry spread (seedless jam)

buttercream frosting:

1/2 cup nonhydrogenated shortening

1/2 cup eb

3 1/2 c confectioners sugar

1/2 tsp vanilla extract

1 tsp strawberry extract

1/4 c ricemilk/soymilk

preheat oven to 350 F

mix dry ingredients

mix wet ingredients

add the wet ingredients into the dry ingredients and beat well until smooth

divide the batter into cups, mix with food coloring

bake 'till toothpick comes clean

frosting:

beat shortening and margarine till fluffy

add sugar & beat 3 more minutes

add vanilla & ricemilk and beat 5-7 min till fluffy

derived this one from this rainbow cake and this strawberry cake

with VCTOTW buttercream frosting ♥

TREEHOUSE PASTA!

pasta

broccoli

tomatoes

red pepper

pine nuts

white wine

basil

evoo

sherry

eb

meyer lemons

PHO!

broth:

veg bouillon

vadallia onion

grilled ginger

star anise

clove

cinnamon

cardamom

seitan (for beef)

carrots

red peppers

snow peas

fresh basil

fresh cilantro

fresh mint

hoisin sauce

lime 

bean sprouts

jalapenos

love

EGGPLANT SANDWICH

VEGAN BLAT

extra firm tofu cut in 1/4 strips

lightly fry tofu in a light oil like canola till golden brown

drain oil

add a lil' bit of worcestershire sauce, maggi seasoning sauce, soy sauce and nutritional yeast

hearth ciabatta bread

grapeseed oil vegenaise

avocado

mÂche greens

tomatoes