Potato-Tofu Bake

Recipe from "Cooking with the Right Side of the Brain" by Vicki Rae Chelf. Not bad!

Vegan "Pepperoni" Pizza

A little pasta sauce on the crust, followed by vegan "pepperoni" slices, onion, chopped mushrooms and spinach. The topping is the tofu and lemon sauce from Mark Sutton's "Heart Healthy Pizza". I used smoked paprika in place of the regular and added a bit of dijon mustard. Was delicious!

"Crab" Cakes

I've been wanting to try this recipe for a while. It comes from Lindsay Nixon's Everyday Happy Herbivore. I saw some beautiful oyster mushrooms at the grocery and knew the time was right. They turned out really good. I served it with roasted cauliflower and couscous and the ever present kale salad. The recipe said it would make 5 cakes, but I had a full 6.

Creamy Rice, Spinach and Tofu

From this recipe: http://vegweb.com/print/node/34675

Used fresh spinach and used arborio rice. Will be doing this one again. Plenty of leftovers :)

Vegan Manicotti

From this recipe: http://vegweb.com/recipes/ricotta-and-spinach-suffed-manicotti - I used fresh spinach instead of frozen. Quick and easy.

Wheat Meat with Mashed Potatoes and Chickpea Gravy

I use Robin Robertson's Vegan on the Cheap's slow cooker recipe for the seitan. I then used Isa Moskowitz's Appetite for Reduction's Silky Chickpea Gravy.