Canadian Thanksgiving dinner

Our potluck Canadian Thanksgiving feast. Clockwise from top: bok choy slaw, candied yams, roasted root veggies, tofurkey, apple cranberry stuffing, mushroom sausage stuffing, green beans with almonds, wild rice salad, veggie Italian sausage and peppers, mashed potatoes, Celebration Roast, and gravy! Not pictured: homemade pumpkin pie, apple crisp, and almond milk ice-cream.

Mushroom Risotto

Yellow peppers and parsley for garnish

veggie steak sandwich

Veggie Steak Sandwich, from Karyn's Cooked in Chicago.
Thinly sliced seitan steak grilled with onions and peppers, topped with romaine lettuce and chipotle sauce on a toasted whole wheat bun. With slaw and fries on the side.

gordita de nopalitos

Thick tortilla stuffed with sliced cactus (nopalitos), onions, and pasilla pepper. From El Faro in Chicago.

Chakalaka, Umngqushu Stambu, Uputhu & Pop

Fabulous side dishes at Madiba, a South African restaurant in Brooklyn, clockwise from top:
- Uputhu & Pop: boiled, ground cornmeal with tomato onion gravy
- Umngqushu Stambu: crushed corn and speckled bean stew
- Chakalaka: spicy mix of baked beans, carrots, tomato, peppers and onion
The chakalaka at least is very easy to make at home... I'll have to try the others soon.

chili paratha

Grilled paratha bread sauteed with onions, peas, and peppers in a rich chili sauce, from Madras Cafe in Toronto. The bread is so dense and tender that it was like fake meat!

radical reuben w/ mac & cheeze

Reuben Sandwich from The Chicago Diner: Sliced seitan, onions, peppers, sauerkraut, vegan Thousand Island Dressing & cheeze, on marbled rye. With a side of mac & cheeze. As tasty as it looks!

Khoreshe Fessenjan

A vegetarian version of the Persian dish Khoreshe Fessenjan (usually made with chicken). Roasted vegetables and tofu steaks served over a bed of saffron rice, with pomegranate-walnut-onion sauce. Thanks to POM Wonderful for providing a sample of the key ingredient. See recipe.

Ethiopian Seitan with Roasted Potatoes and CousCous

Seitan recipe from Vegan with a Vengeance.

roasted cauliflower with ancho chili sauce

Roasted cauliflower, tomatoes, and yellow pepper with black beans and pinto beans, topped with ancho chili sauce and crushed tortilla chips.

farmers market salad

Enjoying the local produce while it lasts: lettuce, orange and white peppers, yellow carrots, and cucumber, all from our local farmers market. Topped with toasted pumpkin seeds and sunflower seeds, and a vinaigrette.

breakfast tacos

for lunch!
a roadside treat on a recent trip to Austin, Texas.


fried potatoes, beans, peppers, and onions


the fried avocado special on the right!

Mushroom risotto

avocado and grapefruit tortillas

crisped tortillas topped with avocado mash, grapefruit, yellow pepper, and jalapeño pepper - a great mix of hot, sweet, savory, and sour
recipe from Martha, prepared by Catherine

frickles

fried pickles, along with olives, pepperoncinis, jalapenos, and asparagus

cannellini bean & roasted veggie salad

see recipe

seitan fajitas

drunken fennel

see recipe

Tofu Burrito

Heat oll in a large skillet. Saute 3 cloves garlic (minced), 1 fresh chile (minced) and 2 med. onions (finely chopped). Add diced green or red pepper. When the onions begin to soften, add: 2 tsp. paprika, 1 T. cumin, 1 tsp. coriander 1 tsp. oregano, 1/2 cup corn and 2 cakes crumbled firm tofu.

When the veggies are tender, add 1/2 cup tomato paste and 2 T. soy sauce. Add salt and pepper to taste.

Fill tortillas with filling, roll 'em up and move 'em on out (into a greased baking pan), cover them w/ aluminum foil and bake at 350 degrees for 20 min.

From: The Moosewook Cooks at Home

brick oven pizza

with mushrooms, tomatoes, peppers, palm hearts, and onions