I decided a pan of veggie filled lasagna was in order. (sorry for the poor pictures, at night my camera gives everything a nice seventies glow)
No recipe here... just cooked lasagna noodles, tomato sauce spiked with extra garlic, tofu ricotta from Veganomicon, sauteed veggies (spinach, onion, zucchini, broccoli, green peppers) and topped with some nutritional yeast.
I made more blueberry muffins (same as the ones in the last post!)
I used this vegweb recipe (www.vegweb.com) :
Very Simple Blueberry Muffins
1 1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon salt
3/4 cup nondairy milk
1/4 cup vegetable oil
1 cup frozen blueberries
Preheat oven to 400 degrees F. Grease muffin pan (optional).
In a mixing bowl, combine flour, sugar, baking powder, and salt. Stir in nondairy milk and oil.
Fold in blueberries. Pour into baking cups and bake for 25 to 30 minutes.
Makes: about 8 muffins
I generally use water instead of milk and they still come out yummy.
Next I made a couple of breakfast burritos:
Pinto beans, tofu scramble, avocado, salsa, homemade cheezy sauce.
For dinners I also made a huge batch of fried rice and sesame broccoli:
Cashew fried rice with seitan and tofu 'egg', broccoli with sesame oil and toasted sesame seeds.
Since I'm visiting my parents for the holidays but not staying for xmas celebrations, I will be bringing a little gift for their table: pumpkin walnut bread with dried cran-cherries
I got the recipe from here:
It's easy, yummy and very pantry friendly too!
And some seitan sandwiches for lunches:
These have seitan seasoned with steak sauce, grilled onion, vegan mayo and dijon horseradish mustard.
Off to the Olympic Peninsula tomorrow bright and early, hopefully I will find some decent food!