For boyfriend’s dad’s birthday we took our inspiration from the cuisine of Korea, with kimchi pancakes (recipe from “Vegan Eats World” and kimchi from Toofu at the Campbell Farmers Market) and brown rice bibimbap. His wife brought a non-vegan dessert that I complemented with coconut ice cream and strawberries (from two farms, so we could…

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Soba noodle stir fry with cabbage, onions, asparagus, red bell pepper, carrots, and chives plus sesame-soy baked tempeh. Probably one of the faster things I’ve thrown together, too – about 30 minutes.

Steamed chickpea seitan with baked potato, asparagus, and porcini gravy with wilted kale and beets

Purple cauliflower and rainbow chard lasagna from “Appetite for Reduction”

Weekend breakfast of tofu scramble with spinachc and avocado toast

Red wine-almond cheese reduction over roasted brussels sprouts, russet potatoes, and homemade snausages Sauce was a healthy pour of red wine, three dollops of fresh almond milk cheese (Kite HIll), three cloves of garlic, a pinch of thyme, and a sprinkle of red pepper flakes pureed in the VitaMix, then simmered down with a scoop…

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Tonight’s sauce is… Almond butter orange sauce! Put two scoops of creamy almond butter, a splash of soy sauce, a few pieces of picked ginger, juice of one orange, three cloves of garlic, a generous squirt of gochujang hot sauce, and a few sprigs of cilantro in a blender with a splash of water and…

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Dave’s Killer Powerseed Bread + Kite Hill soft almond cheese + Earth Balance spread = best vegan grilled cheese I’ve had everrrrrrr Served with tasty braised mixed greens. I DID NOT PHOTOGRAPH IT, SORRY.

Baked teriyaki tofu with stir-fried cabbage, gently pickled carrots and radish, and seasoned brown rice