Thursday night we had a dinner that will pop up pretty regularly: farfalle with mushrooms. We use a recipe in Vegetarian Cooking for Everyone that is dead simple, but following it exactly yields a perfect result. For instance, finishing the pasta off with a dab of butter at high heat in the skillet gives it a truly unique flavor and texture.
Friday we had a friend over and ordered Thai food in. I didn't remember to take a picture at the time, but luckily we had leftovers:
Last night we had Tequila Chili Lime Tofu, a recipe from the Vegan Dad blog (
And I couldn't resist taking a picture of the "full English" that NT made for brunch today: fried potatoes, mushrooms and tomatoes; tofu "bacon"; baked beans; and scrambled eggs (tofu for me). Note the HP sauce in the background, integral to this breakfast.