Vegan/vegetarian Personal Chef and Catering menu
Winter menu
Last updated February 15, 2006
(note: this menu constantly changes based on seasons. This is only a partial listing of available dishes. Your suggestions and comments are most welcome)
Will gladly work with any dietary restriction (as long as it is vegetarian!) you have to create a personalized menu.
All 100% vegan using mostly organic and locally grown ingredients.
Now featuring fresh organic homemade tempeh, soymilk and okara!!! Coming soon: homemade organic tofu!
Soups
Cauliflower chowder w/ white miso, watercress and soymilk
“Cream” of Broccoli soup pureed with white miso and brown rice and soymilk
Sweet potato miso soup with snow peas and enoki mushrooms
Potato kale soup
Lentil soup w. leek, garlic, parsnip, herbs
Split pea soup w. parsnip, carrot, shallot, garlic and herbs
Pumpkin soup with miso, shitake mushrooms and peas
White Bean with kale soup
Mushroom barley soup
Asparagus soup pureedwith potatos, white miso, onions and garlic
Spinach with tofu soup
Potato Sorrel soup
Millet soup with carrots
Cabbage Soup
Salads
Fennel/blood orange salad
Spinach tangerine salad w/ ginger dressing
Wakame w/ daikon, carrots w. citrus vinagraitte
Carrots, beets and daikon with sesame oil
Green papaya salad w/long beans, garlic, chili, peanuts, lime
Hijiki (seaweed) with carrots, green beans and tofu dressing
Green salad with various homemade dressings such as sesame-miso, ume-sesame, spicy peanut, basil balsamic, “creamy” herb
Carrots w/ mustard seeds and lemon juice
Grains
Brown rice w. adzuki beans
Brown rice w. celery, onion and garlic and herbs
Barley with mushrooms and peas
Buckwheat pilaf with mushrooms, carrot, celery and onion
Kascha Varnishckas buckwheat w. bowtie pasta, mushrooms, carrots, onion and celery
Wild rice and brown rice with dried cranberries and pine nuts
Wild rice with brown rice pilaf
Quinoa with cucumber, mint, parsley, and olives
Polenta baked w. pistachios
Polenta w. sundried tomatos
Noodles
Soba noodles or rice noodles or Chinese style wheat noodles with spicy peanut sauce (spicy)
Soba noodles with cabbage, shitake, garlic, ginger, onion, basil and carrot
Rice noodles with cilantro, mint, peanuts, hot peppers, green beans, carrots, garlic and onions
Penne with tomato sauce
Penne w/ broccoli, shitake, carrots, onions in a thick tahini gravy
Fusilli with eggplant, zucchini, tomatos and peppers, red wine and herbs
Linguini or penne or fussili with various kind of mushrooms and herbs
Fettucini with peas and shitake, parsley and lemon juice
Pasta (any kind) with pesto
Tofu/tempeh/beans
Lemongrass tempeh (or tofu) w/ gai lan (Chinese broccoli), garlic and hot peppers and basil (spicy)
Thai Green curry with coconut milk, tofu (or tempeh), butternut squash and basil (spicy)
Thai Red Curry with coconut milk, tofu (or tempeh) eggplant, , green beans , cilantro (spicy)
Thai Yellow Curry with coconut milk, tofu (or tempeh), potatos, onion, carrots (spicy)
Ma Po Tofu: w/ peas, mushrooms, carrots, onion, water chestnuts, thai peppers, garlic, and ginger (spicy)
Kung Pao Tofu (tofu, celery, onions, chilis, garlic, peanuts) (spicy)
Terriyaki tempeh (tempeh slices with shitake, snow peas or zucchini)
Tempeh cooked in a rich sauce flavored with coconut milk, miso, lemongrass chili and ginger (spicy)
Tempeh marsala (tempeh cutlets w/ garlic, mushrooms, peas and marsala wine
Baked Tempeh, w. brocolli, shitake and onions in a thick brown gravy
Tempeh slaw tempeh marinated in tahini and herbs with green and purple cabbage
Pistachio crusted tempeh with mushroom gravy
Tempeh with garlic, shallots, chili, ginger in tamarind sauce
Tempeh Jambalaya
Tofu or tempeh dengaku (baked with miso-sesame dressing or miso- walnut dressing)
Vegan quiche (made with tofu) with spinach, green onion and shitake.
Cajun tofu steaks (tofu slices, coated with cornmeal and spices and baked till golden and crusty) (spicy)
Tofu baked with tomatos, onions and peppers
Adzuki beans with kabocha (Japanese pumpkin), hot peppers, garlic, ginger and hatcho miso (spicy)
Chick peas w. onions and carrots, parsley, tahini and lemon
Lentil Walnut loaf
Lentil stewed w. carrot, parsnip, celery, onion, parsley and spices
Canellini beans with escarole
Black beans stewed with cumin, onion, garlic, cilantro and oregano
Oden (Japanese root vegetable stew w/ konyaku, tofu, lotus, burdock, taro, sweet potato)
Okara (soy pulp leftover from making soymilk) sautéed with burdock, peas, shallots and garlic (please inquire for availability)
Okara patties (please inquire for availability)
Okara “meatloaf” (please inquire for availability)
Chick peas baked with eggplant, spinach and lemon
Sides
Chrysanthemum greens with mustard-sesame dressing
Bitter melon w/ black bean sauce
Asparagus w/ almonds, lemon juice and herbs
Asparagus w/ black bean sauce
Brussel sprouts and water chestnuts w. black bean sauce
Brussel sprouts w/ almonds, parsley and lemon
Spicy cauliflower, Szechwan style (spicy)
Green beans or Collard greens w. sesame-miso dressing
Green beans or collard greens with sesame dressing
Dandelion greens w. walnut miso dressing
Sweet potatos, purple cabbage and kale (spicy)
Roasted acorn squash with beets and olive oil and basil
Pureed butternut squash
Spaghetti Squash with peas and mushrooms and herbs
Stewed kabocha (Japanese pumpkin)
Roasted and pureed root vegetables: potatos, turnips, parsnip, garlic, olive oil and herbs
Roasted fennel and beets w. umebushi dressing
Roasted radichio and fennel
Burdock, lotus, carrot kinpira (sautéed with sake, mirin, tamari, garlic, ginger, hot peppers, sesame seeds (spicy)
Burdock with sansho-goma ai (dressed with black pepper pods and sesame seeds toasted with sake and shoyu)
Various homemade pickles are frequently available and change weekly
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