My apologies for the lack of posts over the weekend.  I’ve been nursing a sore back and haven’t done a lot of cooking, mainly because I haven’t wanted to stand and hover over a stove or kitchen counter for too long.  We’ve stuck to simple meals, like sauteed veggies served over pasta tossed in pesto, as well as leftovers.

One leftover we ate a lot of was the Rustic Whole Wheat Potato Soup, my entry for “No Croutons Required,” a monthly vegetarian cooking challenge hosted by Tinned Tomatoes and Lisa’s Kitchen.  If you haven’t heard of this challenge before, now is a great time to visit and peruse the entries because this month’s ingredient was the ever versatile potato!  My fellow bloggers came up with some fantastic, mouth-watering recipes using the spud.  Voting is now open, so be sure to cast a vote for your favorite dish while you are there! ( And it doesn’t have to be mine… honest! :-p )

I’ll be back tomorrow with another ‘Tofu Tuesday”… this one is a veganized version of a favorite sandwich!