100th Post!

For my 100th post, I'd like to share one of my favorite Sunday morning meals:

Breakfast Sandwiches!!

Whole Wheat English Muffin-Seared Tofu with Daiya cheese, Lightlife Gimme Lean, sauteed onions, nooch and avocado. Served with roasted potatoes.

I've been cooking a lot!

Breakfast/Brunch

1. Pineapple Banana Smoothie

2. Garden tofu scramble with roasted potatoes, vegan sausage, and toast

Lunch

1. Griller's Vegan burger with special sauce, pickles, onions, and lettuce

2. BBQ vegan chicken with Tofutti cheese on a toasted mini whole wheat bagel

3. Mini penne with vegan chicken, zucchini, tomatoes and peas

Dinner

1. Kale green salad with peppers, cucumber, red onion, and tempeh bacon.

2. Roti with curry potatoes, carrots, tofu, and seitan

2. Curry with brown rice

3. Noodles with seitan, broccoli, shiitake mushrooms, and carrots

Seared Tofu with Mashed Potatoes and Swiss Chard

This week, I bought a beautiful head of organic green swiss chard and baby red potatoes and couldn't wait to make dinner using these ingredients. As you can see above, nothing beats a dinner made with fresh ingredients from the farmer's market.

Memorial Day

Vegan BBQ Plate

Here was my plate from yesterday's feast.  On the left was a vegan chili cheese dog.  Top right, vegan mac and cheese and bottom right was a vegan potato salad.  I wanted to try another potato salad recipe from eat'n veg'n, but didn't have all the ingredients.  Hopefully I'll try it soon.

Vegan Mac and Cheese

Organic Fruit Salad

To end this meal, I had a nice bowl of organic fresh fruit (kiwi, blueberries, banana, and orange).

Recipe for the Vegan Potato Salad:

1/3 cup diced red onion, yellow and red bell peppers, scallions and gherkins

6 baby potatoes

2 T vegannaise

1 tsp dijon mustard

salt & pepper to taste

Boil water and add 1T salt.  Cook potatoes until barely tender (10-13)minutes. While the potatoes are cooking, chop vegetables and set aside.  Drain potatoes and let cool until warm.  In a large bowl, combine chopped veggies with potatoes, add the vegannaise and dijon mustard. Fold all of the ingredients together.  Add S & P to taste.  Chill for at least 30 minutes then serve.