Been cooking, not posting.

Bare with me, this is a big ole post..

Yes, I made more cupcakes. These were brought into work for Halloween, and half the batch was frozen, sans frosting, for an event later in the week - 'lower' fat pumpkin chocolate chip cupcakes - with raisins for half of the chips and a cinnamon glaze. I cut the oil with applesauce, and lowered the sugar a bit.On the walk to work above, and just glazed below.

Damn yummy.

VWAV baked Italian tofu, with garlic merlot tomato sauce and chopped tomatoes and basil, on top of baby spinach.


The tofu accompained the following: VWAV Roasted Garlic and White Bean Soup. I used cannelini beans and shallots instead of great northern and onions. Some more tomato/basil mixture is thrown in, to offset the saltiness of the soup. Thomas said he'd eat this one once a week.


Pizza with roasted garlic tofu riccotta (make it this way NOW), waiting to be baked.Getting in touch with my Italian roots some more -
Eggplant Rollatini with homemade tomato sauce, toasted pine nuts, filled with chard and more roasted garlic tofu riccotta, stuffed mushrooms and leftover chard with even more riccotta.
Stuffed mushrooms close up!

The rollatini, waiting to be sauced & baked. Either that, or they're hungry.

Thomas skipped out on the rollatini and had Rising Moon Organics Mediterranean Garlic & Herb Ravioli with sauce and stuffed mushrooms (aka I had rollatini all week). Local Hazelnuts, bought at the last Wednesday Farmer's Market, last week.
We had a late brunch this past Saturday, and I was freaking starving (and craving our new regular spot, Junior's..) Half a poppyseed bagel toasted, steamed sesame kale, tofu scramble, olive oil, sea salt & pepper homefries and half a veggie sausgage. Leftovers of this plate alone became breakfast the next day..
Pseudo-Moroccan dinner. Roasted veggies, baked marinaded tempeh, baby spinach and cinnamon-orange cous cous - all garnished with crispy shallots. Sorry, cous cous, I'm sick of you already.

Steamed kale, drizzled with a very little bit of sesame oil, sea salt and toasted sesame seeds.

An old love from my early days of veganism in college - Roads End Organics 123s & Chreese.

Last batch of fries for a long, long time....spicy smoked paprika/cayenne/oregono russets with organic ketchup.

Simple tvp burrito with brown rice, black beans, field greens, hot sauce and some shredded Follow Your Heart Cheddar. It certaily didn't need the 'cheddar', but I had it around (and still do).
Tempeh Chili con Frijoles from The PPK.
Except..I used soaked black beans, threw in a can of red kidney beans, some colored peppers instead of green, left out the onions, used a bigger can of tomatoes, 2 tiny jalapenos, some extra cubed red kuri squash <3 and extra fiesta chili power, cayenne and nut ale.

NEW FAVORITE CHILI, hands down. I have it for lunch today and I'm excited about the whole chili getting even better overnight routine.

Should I have fixed the ears? Yes, but I have grown fond of these. This was, indeed, my first time carving my own pumpkin.