I landed at my mom’s Sunday with a list of dishes to cook for the week and for Thanksgiving. It’s a lot easier when I have a few days before Thanksgiving to prepare rather than flying in Wednesday as I do sometimes. So here’s what I cooked this week:
Spaghetti with Tomatoes, Olives & Capers from Vegetarian Cooking For Everyone
Hummus from Food For The Vegetarian – Traditional Lebanese Recipes
Italian Marinated Tofu from Vegan With A Vengeance
Chickpea Hijiki Salad from VWAV
For T-Day
Vegetable Pot Pie from The Candle Cafe Cookbook
Orange Glazed Beets from VWAV
Raspberry Chocolate Chip Blondies from VWAV
Cabbage Apple Strudel from Olive Trees and Honey
Sorry, I’m an idiot and took no pictures. Between these dishes, leftovers and added in veggies like brussels sprouts or broccoli, that was about the perfect amount of food to make. My mom and I shared some of the dishes during the week and other people dug into the strudel, beets, pot pie and blondies on T-Day. I failed to tell people that there was seitan in the pot pie, but no one noticed. Can’t wait to tell them I made them eat wheat gluten. Ha Ha! /Nelson