Vegan Mofo #21: What We’ve Been Eating

Thursday I made some delicious Spaghetti Squash with  Sauce and Gimme Lean Sausage Balls:

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I roasted the spaghetti squash in the oven for 40 min at  350F

The sauce was made from a large diced red pepper, garlic, crushed tomatoes, salt and pepper, dried basil and dried thyme. 

 

For Friday night dinner we had a Mexican Plate: Brown rice, Refried black beans with almond cheese, Corn and Red Pepper Salsa, Mexican tofu and Sour Supreme.   To make the Mexican Tofu was made with vegetable stock, chipotle chili powder, dried cumin, goya adobo, and paprika. 

 

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Saturday night dinner I didn’t get to photograph but it was Sausage and Cheese  WafflePanini from Alicia Silverstone’s The Kind Life.  This sandwich was amazing- we had it on Vans 97% Fat Free Waffles, with Tofutti mozza slices, arugula, vegan sausages, sundried tomatoes and a veganaise and apricot jam mix. So delicious! 

 

This evening I decided to try two more of Alicia Silverstone’s recipes- the Mushroom, Leek and Pea Risotto and the Caesar Dressing- both of which were great.  The dressing was amazing although not as much of a “Caesar” as other recipes I have tired but regardless it was amazingly delicious.  

 

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4 responses to “Vegan Mofo #21: What We’ve Been Eating

  1. who made that lovely risotto?

  2. That spaghetti squash looks delicious! And that WafflePanini sounds like it was delicious too! I wish I could have seen a photo of that.

    That book is definitely next on my list.

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