Vegan Brownies

Vegan Brownies (SOOOO GOOD)

served with Vegan Maple Walnut Ice Cream from the book Vice Cream (also SOO GOOD!)

Veggie Patties with Herbed Onion Confit on Cibatta

Veggie Patties with Herbed Onion Confit, Tomato and Basil, on Cibatta

Tabouli on the side

Frying Pan Pizza

Wow! Another fabulous recipe from Donna Klein!

This is from her Vegan Italiano cookbook.

I change the pizza entirely though, using fresh tomatoes (instead of sauce,) onions, fresh basil, and artichoke hearts.

The pizza dough has rosemary, basil and oregano.

We ate the crusts with olive oil and white balsamic vinegar.

Green Beans & New Potatoes

We've been eating more potatos lately.

And this is my new favorite potato salad!

3 minute-steamed green beans and new potatos in olive oil, white wine vinegar and shallots!

YUM!

The recipe is from The Mediterranean Vegan Kitchen by Donna Klein.
Donna Klein has wonderful Vegan cookbooks that do NOT include ANY tofu, substitutes, or nutritional yeast (etc.) with ingredients that any omni would have at home. Every recipe I've tried is awesome.

Sushi and Spring Rolls!!

This is my very first ever homemade sushi!! I know they may look funny... but I think it's pretty good for my first time! Oh, and I even used brown rice to make it healthier! It made up for the fact that I fried the spring rolls.

These are California Rolls with avocado and carrot, rolled in sesame seeds. Inside out rolls are my favorite.

Clockwise (from the top): Avocado Rolls, Bigger Avocado Rolls, Baked Tofu & Carrot Rolls, California Rolls with nori on the outside.

These are Tofu Apple Spring Rolls from Vegan Lunch Box but I didn't have rice paper so I wrapped them in Lumpia wrappers and fried them.
Mmm! GOOD.

On the annoying side the prepared wasabi I purchase turn out to have milk in it!! WTH?! In wasabi?
We used it anyway but next time I will be returning to the, "read every label, every time" policy.

Marinated Broccoli Salad

This was awesomely fabulous!

Chop up some broccoli into bite-size pieces, add some toasted almonds, drained water chestnuts and your favorite Italian or Caesar-style salad dressing (I used Annie's Naturals Goddess Dressing) stir, cover and marinate in the fridge for 24 hours.

Wow, yum!!

Tofu Nuggets and Sweet Cornbread

Homemade tofu nuggets (chicken nuggets,) breaded with flaxseed meal, crushed Nature's Path multi-grain cereal, cornmeal, paprika and other spices. BBQ sauce on the side.

Sweet cornbread recipe from the Vegan Lunch Box Cookbook, which is fast, easy and delicious!