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Fiddleheads and Soba

Water crackers with a black bean dip and a variation on hummus with firm tofu and cashew butter blended in, fresh fiddleheads (baby fern) with butter and dilled pickled garlic, and soba noodles with green soybeans (and sesame seeds, honey, rice vinegar, soy sauce and shredded green onions).
[The soba noodle recipe is from New Vegetarian […]

Cous Cous with Pine Nuts

Some thawed minestrone soup, pumped up with extra oregano, parsley and thyme, big boiled brussels sprouts, whole wheat cous cous with pine nuts and currents and rye bread.

Azteca Restaurant

Menu is courtesy of Calendario Azteca Restaurant as part of the April 26 A Taste for Life fundraiser for Bruce House and the Snowy Owl AIDs Foundation.
Pictured are: an unfamiliar looking twist on quesadillas — Quesadillas Azteca made of masa (corn dough) pressed into three pockets and stuffed and deep fried. We chose the […]

Zucchini Pizzette

Breakfast: Grilled pizza-like thingee. Dense whole wheat and sesame “crust” topped with zucchini, basil, olives, onion, tomato sauce, feta and parmesan.

Tofu Dill Dip

Some pureed dill seasoning dip powder into plain yogurt and semi-firm tofu with some puffed corn rounds, mixed unsalted nuts, wheat crackers, mushrooms, carrots, cauliflower and celery. A buckwheat soba noodle with hot sauce and gingered seitan.

Ravioli Outdoors

Warm enough to eat outdoors: Cheese ravioli with pasta sauce, asparagus, fried up veggies (carrots, zucchini, red onion, button mushrooms and shallots) with butter and spice.

Breaded Peanutty Tofu

Mixed varieties of rice, an Indonesian peanut-coconut sauce, chopped spinach and firm tofu fried in a coating of Thai peanut breading and whole wheat bread crumbs.