Braised Seitan with Red Wine and Mushrooms ..and a sundae

This recipe was perfect!! It is on page 131 of Fresh from the Vegetarian Slow Cooker. Gluten-meat, mushrooms, red wine, slow cooked for hours.. can't go wrong. I will definitely make this again.

And for dessert..


a sundae made of Soy Delicious chocolate ice cream, canned peaches, chocolate sauce, dried cranberries and candied peanuts.

Whole-Wheat Bowties with Oil-free Alfredo

I had a delicious lunch of pasta with faux alfredo sauce from the McDougall Quick and Easy Cookbook. It's a great sauce- creamy and rich tasting. It's basically soft tofu with some tahini, nutritional yeast and garlic. I'd made sauces like this before, but without the tahini. Tahini makes everything better!

This dish is topped with my version of not-parmesan: ground almonds, ground flax seeds, salt.

Nog Ice Cream

Sugar-free soynog ice cream: frozen banana, soynog. I also made soynog cookies and soynog pancakes. Yum!

I got three new cookbooks for xmas: Veganomicon, Fresh from the Vegetarian Slow Cooker, and Eat, Drink and Be Vegan. I am really excited about all three!

I made the chickpea cutlets from V-con tonight, but with black-eyed peas. They were great!

Soynog cupcakes

Salad wraps with peanut sauce

These were lazily-made rice-paper salad rolls. Instead of marinating the tofu first, I just baked in for a while in some bottled vegetarian oyster sauce. It's just tofu and lettuce. The peanut sauce is the recipe in Vegan Lunchbox. A yummy Saturday lunch. Everything tastes good dipped in peanut sauce!

I also made the ginger sparkle cookies from Vegan with a Vengeance, but it seems like everyone had made them lately, so I didn't bother taking a picture.

Peanut Butter Cookies

Crispy Peanut Butter Cookies from Vegan With a Vengeance. They were not crispy at all, but really crumbly. Anyone else had trouble with this recipe?

Sundried tomato, mushroom and spinach lasagna

This lasagna was based on this recipe: http://www.mayoclinic.com/health/healthy-recipes/RE00027

I used frozen spinach instead of the fresh, vegan ricotta (tofu, lemon juice, salt, garlic powder, fresh ground pepper), and no green onions. I also doubled the white sauce.

Djibouti!

Last night was a "Djibouti" themed dinner party (we're getting through the alphabet). Luckily, their food is practically the same as Ethiopian food, which I love!

We bought the injera bread from an Ethiopian restaurant, and then we made three stews:
an Ethiopian split pea stew from the Vegan Lunchbox cookbook, a mixed vegetable stew similar to the one in the same cookbook, and Djibouti lentils: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-djibouti-lentils

It was all very delicious!