Taco salad

I love this meal. I took a bed of lettuce with tomato and avocado (all from the Farmer's Market), and topped it with some warmed up Soy Taco and black beans. It's really good to eat with chips and so quick to throw together.

Chili

I made some crock pot chili with the following ingredients:
3 farmer's market zucchini
1 onion
3 cloves of garlic
8 oz mushrooms
black olives
4 cans beans (black, red kidney, garbanzo, white navy)
1 can crushed tomato
bulgur wheat (just threw some in...maybe 3/4 cup?)
chili powder
crushed red pepper
cumin

Pretty easy. I topped it with some nutritional yeast and ate it with blue corn tortilla chips.

Soup and Grilled "cheese"

I didn't feel like cooking, so I opened up a can of Amy's No Chicken Noodle soup and made a grilled cheese sandwich with some vegan cheese that I picked up at Mother's Market. It was my first experience with vegan cheese, and it wasn't too bad. Pay no attention to the bite out of the corner. I started eating before I realized that I hadn't documented the meal with a picture!

Apple Crisp

From Veganomicon:


Would be good with some vanilla ice cream.

Scrambled

Tonight was my first attempt at making a tofu scramble. I was very skeptical, but it turned out pretty good.


I just sauteed onion, garlic, and green bell pepper in some olive oil. I crumbled in firm tofu and added nutritional yeast, a few squirts of aminos, lemon juice, and a dash of hot sauce. At the end, I folded in some kale from last week's farmer's market. I was surprised at how much this actually looked like scrambled eggs!

I served some roasted potatoes on the side. They were super easy to make. I cut yukon gold potatoes into small pieces, and tossed them with olive oil, garlic, rosemary, and S&P. Baked them at 400 until they started to brown up. They turned out great.