Last night I got one more dish from VwaV under my belt - Asparagus and Sun-dried Tomato Frittata.
I doubled the recipe as we had lots of asparagus and two pounds of tofu to use up, and a larger-than-called-for skillet. It was really impressive, and much more flavourful than I thought it would be. Princess had a hard time with the nutritional yeast taste, but at least ate all the asparagus.
Tonight I wanted to use some pasta that I got on sale in the health food section at Loblaws called Veggie Trumpets, as well as use up other leftovers. I sauteed red onion slices, garlic and mushrooms in olive oil, then added 1/2 cup red wine and a few handfuls of spinach, 1/2 can of diced tomatoes and a cube of frozen basil. Tossed with the cooked trumpets, it came out like this.
And for dessert, Chocolate Mousse from the September VegNewsletter.