Giant Vegan Sandwich and Date Cake.

Giant vegan sandwich with Tofurky slices, Tofutti and Follow Your Heart vegan cheeses, vegenaise, mustard, italian dressing, Maldon salt, freshly cracked black pepper, red and yellow peppers, cucumbers, red onions, olives, pepperoncini and romaine on a large french loaf.

My favorite date cake.

Recipe here. Substitute almond milk for the cow's milk.

Moroccan Lentil Stew & Bisquick Apple Cake

I love lentils, especially in a warm and comforting stew like this Moroccan lentil stew with eggplant and a variety of vegetables flavored with spices: cumin, curry powder, ras el hanout and cayenne.

I got this recipe from sexy Vegan Mama.

Mushroom "Risoniotto"

From River Cottage Veg (Love this book!), this is the mushroom "risoniotto" which is a delicious mushroom sauce tossed with orzo pasta. I tweaked it a bit by added onion, zucchini and using red wine instead of white. Also switched out the cream for almond milk. Delicous! Recipe to be found here.

Chickpea Ketchup Curry and Homemade Roti.

Chickpea ketchup curry from River Cottage Veg cookbook. Easy and satisfying.

Homemade roti! Here's a good recipe using whole wheat flour. I used white flour for mine.

Indian food and cake.

I made a delicious indian feast today: Mixed lentil dal curry (split masoor dal, moong dal and split urad dal) and Aloo Palak (potatoes in spinach gravy). So good with rice and buttered bread!

For dessert I used 2 cups Bisquick mix with two mashed bananas, two tablespoons sugar, 1 cup almond milk and vanilla. Before I stuck it in the oven, I sprinkled a mixture of Earth Balance, cinnamon, brown sugar and Bisquick to make a topping.

It's really good. Kind of a cross between a pancake and a muffin in taste. Not too sweet because of the small amount of sugar. Perfect for tea! *Edited to add: I guess this is more like "coffee cake"? It's really good the next day even after refrigerating it. I had to keep it away from ants!

Sushi and Tempura craving.

Filled with carrot, cucumber, green onion, green bean and avocado. Yummmmmm....

Topped with spicy mayo (vegenaise, sriricha, sesame oil and rice vinegar)

For dinner, I was craving tempura veg so I made it. I followed the tempura batter recipe in River Cottage Veg Cookbook.