20101229 Carrot-Ginger Soup, Two Kinds of Filo Triangles.jpg

My brothers were visiting for the holidays, and I thought that they may enjoy eating some filo triangles, which I made in two different filled versions (I think one was primarily greens and the other was seitan and mushroom based; I also made a spiced potato batch without onions for my parents). I made the carrot-ginger soup that I described last March, which always comes out great.

Leftover Quinoa with Potato and Corn, Grilled Spiced Zucchini

Fingerling Potatoes w Greens and Beans

Leftover Almond Pesto Linguine, Apple-Sage Vegan Sausage

I had a few errands to run and to help a family with some photography hints, so it ended up a bit late by the time I got home. Last Wednesday after my photography class, my wife and daughter, as well as a few students, joined me for a nice meal at Panzanella. I had pizza, and my wife had pasta - both very good with a vegan almond pasta.

My wife really just nibbled, so we had most of this large pasta serving waiting for us as leftovers, which they appeared as today! In addition to the pasta, I served a salad and grilled Field Roast Grain Meat Company apple-sage artisanal vegan sausage.

Amy's California Veggie Burger on Whole Wheat Bread, Leftover Macaroni and "Chreese"

My wife was preparing various raw foods for a holiday party that we're hosting tomorrow, and ended up nibbling enough to be satisfied for dinner. It was just as well; by the time I got home with being out with my daughter, it was after 9p, and it was after 11p by the time she went to bed and I could focus on dinner for myself.

A few days ago, I picked up a new vegan burger from Amy's, their California Veggie Burger. I heated up leftover vegan macaroni and "chreese" from a few days ago and made a dinner of it.