I'm keeping it short and sweet this What I Ate Wednesday. I had planned to share a look at everything I ate on Monday, but we ended up going shopping for my son's school project in the evening. Which meant grabbing a veggie burger, fries and a pop at Harvey's. And then a stomach ache for the rest of the night (from the bubbly pop). And no photo. Just quick and greedy consumption of the aforementioned take-out meal!
But I did get a photo of my breakfast, above. My husband made a quick spelt bread in the breadmaker the night before. I had the very last slice that was left of it the next morning, topped with peanut butter and jam. I also had a couple of slices of the Banana Ginger Medjool Date Mini Loaves that I made on the weekend. The recipe is for an upcoming post. You will want to get this recipe. Not to brag, but these ordinary-looking little slices are incredibly delicious and moist.
Lunch was leftover Versatile Vegetarian Chili, made from this recipe in the Martha Stewart Meatless cookbook. We served it over quinoa. It's an easy and, yes versatile, recipe that turns out quite well.
In lieu of that Harvey's dinner that was never photographed, I'll show you a few other dinners we've enjoyed this past week. First up, these Vindaloo Veggies that I made in the slow cooker one day, using a recipe from Robin Robertson's Fresh from the Vegetarian Slow Cooker. It's always nice to have dinner "magically" ready at the end of the day.
I made the pink pasta sauce from Chloe's Vegan Italian Kitchen again. It's just so easy and delicious. This time I also made Chloe's roasted asparagus. It has a vegan "parmesan" topping made with almond slices. Very innovative.
My husband made a tofu loaf with a simple cornstarch gravy on the weekend. He loves his tofu loaf. I like it too, but the kids aren't so thrilled. Which is nothing new. We also had a mix of peas and mushrooms, sweet potatoes and mashed potatoes. It was a nice, comforting fall dinner.
How is your fall going? What kinds of food are you relying on?
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