gonna make some taquitos today. I have lentils in the fridge that need to be used so I guess I'll be using those, maybe some potatos and salsa to fill them up....we'll see how they turn out

Onion and mushroom brown rice risotto served inside a small (half) baked pumpkin with a side of cabbage and broccoli YUM!

Tofu & Cheesey Rice Casserole!

http://www.namelymarly.com/2012/04/tofu-and-cheesy-rice-casserole/

Tonight I'm experimenting with a veganised "cheesesteak" sandwich

2 servings:
200g Redwood Vegideli meat-free "beef" (grilled)
7 rashers Redwood Vegideli organic "bacon" (grilled)
1/2 onion (foil wrapped and grilled - like you do on a BBQ)
3 slices of Tofutti smooth cheddar style
1 panini - lightly spread with Vitalite dairy-free spread
Topped with a bit of sauce depending on my mood (either some smokey or chilli)

I've made something similar before using Fry's Polony instead of "beef" or "bacon" and that turned out well.

It's one of my higher calorie meals at 717kcal with 47g protein, 31g carbs and 42g fat.

Last night, I made a fantastic kale-vegetable soup. Super easy!

Ingredients
1 tbs olive oil
1 small yellow onion chopped
3 garlic cloves chopped
2 celery stalks (including leafy tops) chopped
2 carrots peeled and chopped
1 small yellow squash chopped into half moons
1 can petite diced tomatoes
1 can northern white beans
4 cups stemmed and choppped kale (one bunch)
1 quart vegetable stock
red pepper flakes
salt
pepper
oregano

Directions

Saute onion and garlic in olive oil until fragrant. Add in carrots and celery and cook until starting to soften up and onions are halfway transluscent.

Add in tomatoes with their juice and scrap the bottom of your pot with your spoon to loosen any onion or garlicky bits.

Add in squash, beans, kale and vegetable stock. You can use a little extra water if you like yours more soupy. I like mine thicker. The kale is perfect here since it doesn't get as mush as spinach.

Season with red pepper (about 1 tsp), salt, pepper and oregano.

Cover and simmer 20 minutes or until you can't wait any longer!

Last night I made soft tacos with tofu, pinto beans, onions, red peppers, mushrooms, and a chopped up chipotle pepper. I put the filling in some blue corn tortillias with a bit of Follow Your Heart nacho-style "cheese" and topped them with home made guacamole.

Tonight's dinner was shiritake noodles, organic fat free low sodium tomato basil sauce, and Daiya mozzarella shreds baked in the oven, with toasted homemade 100% whole wheat bread rubbed with minced garlic. Yumness.