For this, my third “What I Ate Wednesday,” I am once again sharing some food highlights from the past week.
I had an amazing lunch on Sunday when we visited my sister-in-law and her family for the day. My mother-in-law joined us, bringing along her special non-dairy tofu lasagna. We all marvel at how brilliantly tasty it is, without the usual lasagna ingredients.
My sister-in-law made a yummy minestrone soup, and these golden banana muffins. She doesn’t use a recipe or even measuring cups.
She inspired me to make banana muffins for breakfast on Monday. I used a recipe from Garden of Vegan.
After school, my daughter and I decided to make a cake. She loves to help out in the kitchen.
We chose a crumb cake recipe, and added chocolate chips to the mix.
I also made a lentil soup, using a recipe from Vegan Planet. It was quite nice.
On Tuesday, we sautéed mushrooms to top an arugula and mixed greens salad.
We enjoyed the salad along with some spaghetti, homemade marinara sauce and these tasty tofu balls, made using a La Dolce Vegan recipe.
What are you craving today?