Dinner 6-26-10

After a long hot day working outside...


...and also a quick trip to the farmer's market for some fresh seasonal veggies that we are not growing in our garden: corn on the cob:



and the reason not to buy tomatoes all winter and spring: to taste them new again when they are their best:



Thick cut fresh German Johnson tomato with Vegenaise on lightly toasted wheat bread. Also fresh cukes and corn with miso paste rubbed under the husk / on the kernels before grilling.

Dinner 6-25-10

Cheeseless pizza with spinach, broccoli, basil, onion, and black olives. Natty Greene's Wildflower Witbier (w/ lemon).

Dinner 6-24-10

Quinoa pilaf (variation of that shown on box) with onion, garlic, carrot, celery, red pepper, red cabbage, salt...
Gardein's BBQ skewers

Dessert, a little of each:

Dinner 6-21-10

(the plate was about to get a bit messy...)
Wheat pita wedges
Soy yogurt cucumber sauce with garlic, dill, lemon..
Tahini
Hummus
Tomato
Alfalfa sprouts
Falafel
Olives
Greek seasoning

Dinner 6-17-10

Grilled:
Homegrown yellow squash, cauliflower, red cabbage, plus...
Onion; seasoned with rosemary, sage, & thyme from our herb garden.
Also: Field Roast Apple Sage links.

Lunch 6-16-10

Tofurkey deli slices
Daiya mozzarella shreds
Homegrown red cabbage
Follow Your Heart Vegenaise
Spicy brown mustard on a
Whole wheat tortilla wrap.

Scarfed this down before heading to the hospital for mom's breast cancer surgery.

Snack 6-15-10

At work:


Larabar Apple Pie

At home tonight:



Sweet & Sara's Peanut Butter S'more

Dinner 6-13-10

Field Roast and leftover Mac & Cheese. A few extra Daiya Cheddar Shreds and a little Frank's Hot Sauce on top.

Baking 6-13-10

Peanut Butter Cookies from The Joy of Vegan Baking by Colleen Patrick Goodreau of Compassionate Cooks.

Breakfast 6-13-10

Oat Bran Pancakes with:
Flaxseed & water egg replacer, almond milk, fresh blueberries, chopped pecans.

Dinner 6-12-10

Vegan Mac & Cheese
Combination whole wheat elbows and quinoa elbows (the larger yellow ones)
Daiya cheddar shreds
Broccoli, kale, onion
Ener-G egg replacer
Almond milk
Earth Balance buttery spread
A few ground flaxseeds
Cubes of toast

My three year old ate two bowls of it!

An dessert: Ciao Bella Prickly Pear

Dinner 6-11-10

Veggies from the garden (roughly left to right):
Swiss Chard
Peas
Broccoli
Cauliflower
Onion
Red cabbage
Yellow squash
Carrot
Red leaf lettuce
Romaine lettuce



Salad with everything listed above (minus the squash) plus Daiya non-dairy cheese, sunflower seeds and Annie's Raspberry dressing.
Sandwich with the other night's leftover Gardein 'hot wings' and some fresh sauteed onion and lettuce & chard from above.

Dinner 6-9-10

Gnocchi
Pasta sauce w/ added veggie 'sausage', carrots, peas, broccoli, red wine-sauteed mushrooms, onion, garlic...& red wine

Dinner 6-8-10

Dinner from the freezer tonight:
Gardein 'Buffalo Wings' & Crispy Tenders
The 'wings' were MUCH spicier than I expected.
Also had a simple salad:
Chard, lettuce & onion from the garden, raisins, walnuts, sunflower seeds, olive oil, balsamic vinegar, S & P

Breakfast 6-6-10

Pancakes (wife even used water in place of egg for me!)
syrup, raspberry preserves
Litelife 'sausage'

Dinner 6-4-10

Pasta, sauce with added onions, garlic, carrot, Field Roast Italian 'Sausage', sauteed Swiss Chard (homegrown), toasted pine nuts.

Dinner 6-3-10

The fixin's for....




Double decker tacos!
Soft wheat tortilla, black beans, hard shell corn tortilla, seasoned sauteed tofu, daiya shreds, lettuce (homegrown), sauteed avocado, salsa, cilantro.

The wheat tortillas were considerably larger than the corn, so my daughter got creative with the trimmings:

Dinner 6-1-10

No cheese pizza from Elizabeth's
Onion, spinach, basil, tomato, broccoli.

Brunch 5-31-10

Vegan Hash from Radial in Atlanta.