On the menu this past week and weekend was a lot of old favorites. The dish to the left is actually a new one, but it was similar to a typical pasta salad I would make. It was Orzo with Olives, Broccoli, and Basil. It also had mushrooms and tomatoes in it. The recipe was from Vegetarian Planet.
We've been eating on the lasagna below all week. It is Spinach and Mushroom Lasagna from Fat Free Vegan Kitchen. It makes a lot and is very dense. I actually just ended up freezing half of it for later.
And last but not least, some delicious junk food. Nachos! These had refried beans, Boca ground meat substitute, spinach, tomatoes, salsa, and cheeze sauce. The cheeze sauce is called Awesome Nacho Dip and is from a website called Veganism for the Meat Eater. I don't even remember how long ago I found this recipe. Before I started reading vegan blogs, so a few years ago. For the nachos I made the dip without using the rotel, but I make this a lot with the Rotel and just use it as a dip. I've tried many other cheeze dips and this is the one I always go back to. It is easy to make and I always have the ingredients.
Vegan guide to Oaxaca – Oaxaca de Juárez
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