Some of last week’s dinners included my recreation of NYT’s Baked Romanesco Broccoli with Mozzarella and Olives, where I turned it into a vegan pasta dish by adding extra wide yolk-free ribbon pasta, all vegan cheeses (Violife Mozzarella, Feta and Parm) and a little cashew cream before baking it. It was phenomenal! I still want to try a couple more tweaks, but once I get it just right, I’ll type up the recipe and share it. Because, honestly, who doesn’t love romanesco?! LOOK AT IT!! 😍I also made “traditional” vegan maztzo ball soup which is a household fave, a Buddha Bowl featuring baked tofu and broccoli over rice then slathered with the delicious cheese sauce from Veggie on a Penny (thanks, Jenn!) which is incredible! I also made Olive Pasta Even a Toddler Will Love from The Plantiful Table cookbook – another fave around here, followed by another Buddha Bowl, this one with roasted tofu, broccoli and delicata squash over wild rice and slathered in a lemony-spicy tahini sauce with roasted pepitas on top, YUM! And last but not least, I made the Black Eyed Pea Pot Pie from the Sweet Potato Soul cookbook that I gave myself for Christmas. So good and a new way to enjoy black eyed peas in the new year! It’s not super pretty, in fact, it reminds me of many meals I ate growing up in the ‘70s, but trust me, it was great! I added No Evil Foods Comrade Cluck No Chicken in it too for a little more meatiness. It held up perfectly! Ahh, all good stuff. Now I’m hungry. Gonna go get started on tonight’s dinner soon... #vegan #vegansofig #easyveganrecipes #sfvegans #theveganstruggle #meatfree #dairyfree #eggfree #plantbased #veganuary #anythingyoucaneaticaneatvegan (at Kook Corner) https://www.instagram.com/p/BsWcDK0jy4Y/?utm_source=ig_tumblr_share&igshid=3furhzu1vpe4















