On to this evenings creation. It's potato, mushroom, and red swiss chard layered and topped with sauteed leeks. I used a 4 inch springform pan for the mold.
Mashed potato Layer: potato, earth balance, unsweetened silk, tofutti sour cream, salt and fine herbes
Mushroom Layer: cremini 'schrooms, olive oil, sake, fine herbs, salt
Swiss Chard Leaves Layer: swiss chard leaves, olive oil, garlic, salt
Swiss Chard Stems Layer: Thinly sliced stems from swiss chard cut into bite sized ribbons, olive oil, and hickory bacon salt. Yes, I said Bacon salt. The hickory, peppered, applewood, and mesquite flavors are vegan.
I also quickly pan fried the tempeh and added some bacon salt to that, too.
For dessert we had a baked asian apple pear. I saw this on Christina Cooks. I ate most of it before I remembered to shoot the photo, but you get the idea...