Last night Julie made vegan potato gatto, which is a baked dish including: mashed potatoes, broccoli, mushrooms, peas, celery, red peppers garlic, bread crumbs and nutritional yeast. Once we tried it was a bit bland so we added soy ground and hot sauce. Turned out pretty good.
Inside these delicious crepes we put in mushrooms, zucchini, leeks, red peppers, tofu, garlic and black pepper to taste. The crepes were made with spelt flour, carbonated water, almond milk and Earth Balance Vegan Butter.
Julie made chocolate banana muffins with dates on top. They are made of 2 cups of whole wheat flour, 2 tsp baking powder, 1/2 cup sugar, bananas, chocolate chips, 1/4 cup vegetable oil and (2) egg substitute.
On the menu tonight was a vegan meatloaf with cabbage. The loaf was made with veggie ground, onions, mushrooms, breadcrumbs, lentils, garlic, tomato and oats. Cooked cabbage and onion. Spiced baked sweet potato on the side.
We had scrumptious spring rolls for lunch. Inside we put mushrooms, celery, broccoli, asparagus, zucchini, red pepper, carrots and seitan all wrapped up in rice flour sheets. Dipped these in a Tamari and spiracha hot sauce. These are also great for long trips and eating on the road.
(the picture of veggies is what went into the spring rolls)
Julie made a wonderful pizza tonight with spinach, mushrooms, zucchini, green peppers, tomatoes, tofutti "cheese" and asparagus on a whole wheat crust. On the side we had some sweet potato wedges. Yummy!