Smoked Tofu Curry, Greens, Roasted Potatoes with Aioli,
Roasted Delicata Squash, Creamy Baked Mac and Cheese, Sauteed Spinach
Delicata squash is yet another vegetable that tastes great tossed with oil, salt and pepper, and roasted in a hot oven.
When I make vegan mac and cheese, it is usually a version of this recipe.
Today we topped it with breadcrumbs, and baked it in the oven.
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Black Bean Soup, with Cilantro Cream and Roasted Sweet Potatoes
We cooked the beans in a pressure cooker the night before to make the soup easy to put together. The cilantro cream is made of chopped cilantro, a pinch of salt, a bit of lime juice, a dash of olive oil, and a couple spoons of unsweetened soy or dairy yogurt.
Black Bean Soup
4-6 cups cooked Black Beans
2 ribs Celery, diced
2 medium Carrots, diced
1 Red Bell Pepper, diced
1 Poblano Pepper, diced
1 Spicy Chile Pepper, minced
2 Onions, diced
1 cup chopped Cilantro
1 cup chopped fresh Tomatoes
2-3 Tbl Oil
1 tsp Salt
1 Lime, juiced
1-2 cups chopped Chard or Spinach (chard stems discarded)
Saute the onions, celery, carrots, and pepers for 10-15 minutes. Add the cilantro and tomatoes and cook another 2 minutes. Add the black beans, water to barely cover, and salt. Cook until warmed through. Add lime juice, and more salt or chile if needed. Throw in the greens and cook 1-2 minutes. Eat with rice and warm crusty bread.
Spicy Glazed Eggplant, Fried Oyster Mushrooms, Roasted Cauliflower, Cilantro Tofu, Gai Lan, Rice, and Poached Pears with Mint Custard
Some of us had some pan-fried Monterey Bay cod on the side.
Sweet-Potato Coconut Curry
We served this with crispy fried spicy tempeh and rice.