Last Monday's late-night comfort meal after NT's class was goulash. Goulash to me means a tomatoey, meaty, bell-peppery mixture poured over macaroni. NT was surprised; he thought goulash would be a stew, and that he was eating pasta bolognese. I guess they are really similar, LOL. Anyway, I used Morningstar crumbles for the beef, of course. This is a super easy but nice dish, and the texture could be mushrooms, beans or even real meat.



Tuesday, April 28, NT did the cooking, and we had a wonderful spring meal of balsamic-rosemary pan-fried tofu, new potatoes and asparagus.



Wednesday we had one of our friends over, so I tried out my new cookbook, Vegan Soul Kitchen. I made Hoppin' John (creole rice and black-eyed peas), Green Pea and Leek Puree, and Carrot-Cranberry-Walnut Salad with Vinaigrette. (Those are approximate names because I'm too lazy to go get the cookbook.) I absolutely adored all three dishes. This cookbook is a keeper for sure!





Thursday AS and NT teamed up to make lovely pizza:



Friday, May 1, I made pasta with creamy collards sauce. The recipe, from Simply Vegan, calls for frozen kale, but we had some frozen collards so I used those up and it was just as good. The creaminess comes from soymilk, flour and nutritional yeast.



Saturday night NT made fresh pasta and I made a simple tomato sauce to go over it. Can you see how amazing his homemade noodles are in this picture? They're always soo good.



Sunday, May 3, I made one of AS's favorite dishes, Brooklyn Pad Thai from Vegan With a Vengeance. It's a bit labor-intensive, but always worth it in the end.



Tonight I made black bean and rice burritos. I went for more of a California vibe versus my usual Mexican flavor; I cooked the beans in garlic, salt, cumin, red onions and chipotle in adobo. I mixed the rice with lime juice, chopped cilantro and salt before mixing in with the bean mixture. Then I rolled it up in the tortilla with cheese, tomato, lettuce, salsa, soy sour cream, and more cilantro and red onion.