Proof that we’ve still been eating, despite the lack of posts in the past week….Above, Perfect Hominy White Bean Chili from the book Fresh From the Vegetarian Slow Cooker. My hubby requested chili against for his lunches, and we gave this one a try.  I really liked it… one of the first times I’ve had hominy!  Hubby enjoyed it too.

Above, Wild Rice with Mushrooms and Apricots from the book 125 Best Vegetarian Slow Cooker Recipes.  I wasn’t crazy about this one, but hubby liked it… he’s a big mushroom fan.  I had over cooked it a bit in the slow cooker, which could have contributed to the taste, but I’m not going to be in a hurry to make this one again.

Above, Mushroom and Artichoke Lasagna from the book 125 Best Vegetarian Slow Cooker Recipes.  This one, we both liked!  A nice change of pace where lasagna is concerned.  It fed us leftovers for several days… yay! Break from cooking! LOL

Orange Pan-glazed Tempeh from 101 Cookbooks.com.  Of course, my photo can’t compare to the one posted on 101 Cookbooks, but we both enjoyed this one.  We had red-skinned potatoes to use up, so I roasted them with some onions and spices.  I told hubby I feared I was roasting potatoes too often, and his reply was, “You can never have too many potatoes!” LOL

Whole Wheat Ravioli (Whole Foods brand) filled with soy ricotta, topped with Whole Foods brand sun-dried tomato pasta sauce, with added fresh portabello mushrooms and spinach.  This was one of my quick, throw-together deals.  Frozen ravioli and jarred sauce.  I added some fresh spinach leaves to the water of the ravioli about 3 minutes before it was done.  I also stirred in chopped mushrooms into the sauce.  Hubby liked this but I didn’t care for it all that much.  Not sure if I’d buy the ravioli again.

Now, this is a true leftover dish!  I threw together the sausage and spaghetti leftover from this dish, added some steamed broccoli and chopped tomato, and then tossed everything with a jarred basil pesto sauce from Whole Foods and viola!  Dinner!  We even had leftovers of this leftvover dish for lunch the next day.

Curried Tofu from Veganomicon, served with steamed green beans and our favorite, roasted potatoes!!   The curry was a bit too much for me in this recipe, but hubby LOVED it.  He ate the leftovers on this one.

Whole wheat pasta with Whole Foods brand basil pesto and fresh spinach.  Pretty simple dinner.  I usually make something like this when I don’t feel like cooking, LOL  Again, I added fresh spinach leaves to the pasta water about 3 minutes before time was up.  My mom taught me that trick…. thanks, Mom!

Above, another don’t-feel-like-cooking meal…. Boca Spicy Chik’n sandwich, with Vegenaise, lettuce and tomato… and Whole Foods brand Portobello Mushroom soup.  Hubby liked these sandwiches as much as me!  And I’ve been craving ‘em… in fact, we had these sandwiches on homemade bread last night for dinner.  Quick, easy and yummy!

And speaking of homemade bread…. we’ve unpacked the breadmaker we got as a wedding gift, and I’ve been a little breadmaking fool!  So far, I’ve made Honey Whole Wheat and Rosemary Bread, pictured above… I’ve also made Pesto Bread (not pictured) and Whole Grain Whole Wheat (not pictured).  All these recipes have been from the Cuisinart booklet that came with the appliance.  I do have a low-fat, no-sugar bread book that I’m anxious to use, too!  Hubby and I both loved the rosemary bread and the Whole Grain Whole Wheat… the Honey Whole Wheat came out too dry.  Hubby’s requested either an Italian or French bread next.

Ahhhhh…. and last but certainly not least…. cupcakes!!  These “Simple Vanilla and Agave Nectar Cupcakes with Thick Chocolate Fudgey Frosting” are from Vegan Cupcakes Take Over the World.  A co-worker of mine has been easing into a vegetarian lifestyle, and we talk often about cravings and foods that might no longer be consumed as a vegetarian.  Personally, I’ve been trying to eat as vegan as possible, so I’ve been taunting her with promises of yummy vegan cupcakes… and I finally followed through yesterday… I brought 10 of these babies into work (minus the two my hubby and I sampled!) and only two remained at the end of the day.  We didn’t share them with the entire department… I need one of those cool cupcake couriers to tote at least two dozen sweets around before I can share with the entire group, but the response from my boss and select co-workers was positive!  They especially seemed to like the frosting on these, which is different due to the agave nectar.

There you have it… our food for the past week, in one post!

Last night, I made a vegan cheesecake to share with my closest co-workers.  Tune in tomorrow to see if this animal-free dessert can satisfy the workplace omnivores!