Meals last week.
03/28/10: Blueberry pancakes, veggie bacon, mushroom-onion-Parmesan polenta, and orange slices.
03/27/10: Leftovers.
03/26/10: Leek and Bean Cassalouet (used cannelinni beans instead of navy beans and omitted the peas) with biscuits (from Veganomicon, green salad with granny smith apples
03/25/10: Lentil soup (based on Greek Lentil Soup in New American Wholefoods Cuisine), Garlic-Potato Wedges, steamed artichoke hearts with garlic-thyme-lemon "butter" (Earth Balance), and green salad
03/24/10: Frozen pizza (I was sickity sick and didn't want to cook.)
03/23/10: Fresh tomato soup with basil (made with frozen garden tomatoes), vegan andouille sausage, roasted cauliflower with lemon pepper, and green salad.
03/22/10: Peppery-Potato soup (leeks, potato, and fennel), veggie burgers with grilled onions and mushrooms. Burgers were made with a variation on this recipe and were quite good. I only used garbanzo and black beans; omitted the olives, red bell pepper, and jalapeno; and used vegan egg replacer and some wheat gluten to replace the moisture and binding properties of the egg.
S. and I also made "Frosty Fruit Squares" from his "Cookie Store Cat" book we got at the library which were good if awfully rich.
03/27/10: Leftovers.
03/26/10: Leek and Bean Cassalouet (used cannelinni beans instead of navy beans and omitted the peas) with biscuits (from Veganomicon, green salad with granny smith apples
03/25/10: Lentil soup (based on Greek Lentil Soup in New American Wholefoods Cuisine), Garlic-Potato Wedges, steamed artichoke hearts with garlic-thyme-lemon "butter" (Earth Balance), and green salad
03/24/10: Frozen pizza (I was sickity sick and didn't want to cook.)
03/23/10: Fresh tomato soup with basil (made with frozen garden tomatoes), vegan andouille sausage, roasted cauliflower with lemon pepper, and green salad.
03/22/10: Peppery-Potato soup (leeks, potato, and fennel), veggie burgers with grilled onions and mushrooms. Burgers were made with a variation on this recipe and were quite good. I only used garbanzo and black beans; omitted the olives, red bell pepper, and jalapeno; and used vegan egg replacer and some wheat gluten to replace the moisture and binding properties of the egg.
S. and I also made "Frosty Fruit Squares" from his "Cookie Store Cat" book we got at the library which were good if awfully rich.