korean ramen with rice cakes

Ramen noodles with rice cakes and vegetables, in a pool of not-too-hot chili sauce, from Thumbs-Up Korean Food Restaurant in Toronto.

Bánh Cóm (Sticky Rice)

A Vietnamese treat: two layers of green glutinous rice sandwiched around sweet mung bean paste, with coconut on top. Purchased in Chinatown, Toronto. As tasty as it is fluorescent!

Moroccan Chickpeas and Spinach

With some couscous on the side. An old favorite.

Coconut Pancakes with Pineapple Sauce

From Vegan With a Vengeance.

sweet potato hash & veggie chorizo

Brunchtime: sweet potato hash with red onions, garlic, chives, and green chilies, alongside veggie chorizo from Twin Oaks Community Foods (yay coops!). The chorizo is amazing - chewy and bursting with flavor.

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.

roasted brussel sprouts with saba

Brussel sprouts roasted with garlic, olive oil, and salt, then drizzled with saba - grape must reduction (thanks Carolin!). The Saba adds a rich sweetness that compliments the brussel sprouts and garlic perfectly!

Ethiopian Seitan with Roasted Potatoes and CousCous

Seitan recipe from Vegan with a Vengeance.

Malaysian curry noodle soup

Since people liked the previous posts, one more from Happy Buddha vegetarian restaurant (Flushing chinatown in New York). A rare vegan version of Malaysian curry (usually it has shrimp paste).

veggie seafood tofu casserole

Full of mock shrimp, crab, and other "seafood" oddities. From Happy Buddha vegetarian restaurant (in Flushing chinatown in New York).

dim sum

Appetizer platter from Happy Buddha vegetarian restaurant (in Flushing chinatown in New York). From top: spring rolls, veggie roast pork, seaweed tofu roll fried with sesame, and mock duck.

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.