It was a good vegan vibe night, as we had dinner at The Table, our favourite local vegetarian/vegan/raw buffet. After a leisurely dog walk in the warm, approaching spring weather while it was still daylight, we stopped by the mailbox to be surprised by the April issue of Vegetarian Times. It reminded me that even though I've made three dishes out of the March Issue, I haven't actually read it. Sarah's African Chickpea and Spinach Soup made me flip right to that page to try it, and then the Napa Cabbage Salad caught my eye, and with so much success with peanut butter, I had to make the Peanut Butter-Banana Bread with Chocolate Chips (but only because it didn't call for any white flour).
The recipe isn't vegan, but I veganized it by subbing 1/4 cup applesauce and 2 tblsp soymilk for the yogurt and egg. And I just used whole wheat flour, not pastry flour. It was da bomb, better than any previous banana bread that I've made. Of course, the chocolate chips don't hurt.
Two nights ago, I made grilled tofu using the Asian Marinade from VWAV. I just had to admire the beautiful lines my grill pan left.