Butternut Squash lasagna

Each piece should have a tomato and piece of fried sage.

Black Irish White Bean Soup

Onion, Carrot, Celery, Navy Beans, Good Homemade Stock, Potatoes, Kale, Bell Peppers, Silk Soy Creamer, Garlic, Garden Herbs, Sea Salt, Pepper, Paprika.

Shepherd's Pie

Our Shepherd's pie is a vegetable rich mix of Local Mushrooms, Local Carrots, Celery, Local Parsnips and Local Beets and the greens that they came with.  The whole thing is topped with Local Leek Mashed Potatos We would like to make a casserole a day.

Rawcos

This is our Raw Taco, now named Rawco by popular demand.  The filling is local 'Shrooms (mixed with onion, jalapeno, local pecans and seasonings), Local Greens act as a taco shell and we top it with a baggie of cashew cheese, yum. 

It comes with a salad on the side.  A salad for which there is not yet a name,  Help me with a good name.  I'm thinking of calling it Farmer Hash, or Reaper Pickle, or Hillbilly Slaw.  Clearly I am fresh out of ideas.  I ask only for inspiation.  Something tells me I should  put it to a vote before I commit.  Your ideas will be listened to.


Now soliciting names for a raw local seasonal carpacio.

Vegan Houston Restaurant

Almost done!

Andouille Tempeh Dirty Rice

This is the first step towards Dirty Rice Tamales.  We copied the spice combination of an authentic Andouille sausage recipe and marinated the tempeh in that solution overnight.  Tomorrow we will add whole mixture and marinade to a pot with 2 cups of rice and 3 cups of water and some onion, celery and bell pepper. 

First we crumble the tempeh until it's crumbly.

Then  we add all of the herbs and spices. 1 teaspoon each of Oregano, Thyme, Paprika, Sage, Sea Salt, Thyme and File Gumbo (ground Sassafrass)

Then add 1/2  teaspoon each of cracked red pepper and black pepper

Then we add water to cover and 2 tablespoons Canola oil and mix well.  Refrigerate overnight.

Here is the finished Dirty Rice

Vegan Wedding

Ive been working on a vegan wedding for  J and B.  The wedding will be in October.  The following are the choices that will be offered to the couple at their tasting.  They will also get to taste a salad and two or three sides.  These are pictures of the practice entrees which could use a little tweaking.   The first picture is of the Butternut Squash Rotolo. This rotolo starts as a long piece of handmade sage pasta layed flat.  It is layered with a mild cashew cheese and roasted butternut squash, and then rolled up and boiled.  The finished roll is then cut crossways for individual servings.   It lays on a bed of wilted seasonal greens and is topped with grape tomatoes and fried sage.  This is a classic can't lose flavor combination.  When I crafted this one several months ago I just used plain flour to make the pasta (It was just for me and the old man).  Using semolina flour will give the pasta more bite and structure.  This rotolo was dee-licious though.

Next are the crepes.  These crepes are stuffed with a crazy assortment of exotic mushrooms (Beech, Maitake and Shitake) along with walnuts, spinach, ginger and sesame.  The sauce is a lemongrass kreem.  We will need to work on presentation.  I would like to see some nice plump goji berries on top of this and the crepes must be thinner.  Also, Lemongrass must be added to the crepe batter.   Nothing but the best.

And here is the puff pastry.  This is hand-rolled puff pastry. (Thanks Brittany of Sinfull Bakery) It's light and fluffy and speckled with rosemary.

The box is filled with artichoke bottoms, eggplant and tomato and topped with garden cilantro-basil pesto and a simple tomato sauce.  I will add cashew cheese to this recipe and more eggplant and tomato.  This box needs to be spilling over with veggies.