Sri Lankan sweet potatoes with cardamom & chiles

sweet potatoes with cardamom, cinnamon, curry leaves, onions, chiles, and lime
from Madhur Jaffrey's World Vegetarian

enchilatzah casserole

matzahs softened in water and layered with enchilada sauce, potatoes, black beans, and MSF Chik'n Strips. topped with homemade cheese sauce and olives.

Mexican!

Saffron brown rice, pinto beans with chipotle, cumin, chili powder and coriander. Pico de gallo (tomato, onion, lime juice, cilantro), cucumbers, carrots, and avocado. All topped with extra lime and cilantro.

apple raspberry pie muffin

Is it a muffin...


or a pie?

It's a pie muffin! (a little pie shaped like a muffin)
From the Breezy Hill Orchard and Cider Mill stand at the Fort Greene farmers market in Brooklyn. Apparently they made the pie muffins vegan by accident at first, but when I went back another week they were still vegan :)

mustard greens

Sauteed mustard greens with Field Grain Roast Mexican Chipotle sausage, corn, onions, and garlic. used vegan ingredients with this recipe

waffle sunday

homemade waffles with So Delicious Cookies n' Cream (vegan) ice cream and raspberry sauce

kasha with kale and red onion

kasha (roasted buckwheat groats) with kale, red onion, garlic, parsley, salt and pepper... a quick, healthy, and tasty stand-by
with matzoh and horseradish

Taco Fixin's

The taco itself was spicy black beans in corn tortillas. The fixin's ranged from traditional (cabbage, onion) to the crazy (celery, carrot) and everything in between (tomatoes, lettuce, scallions, lemon juice.)

Jicama salad and tamale

B.A.T.

Bacon (Smart Bacon), avocado, and tomato sandwich. With red onions and vegenaise on toasted Ezekiel bread. This was much more tasty than it had any right to be!

rava kichidi

Roasted cream of wheat cooked with onions, tomatoes, green chilli and green peas, sauteed with herbs and served with sambars & chutneys
From Saravanaas vegetarian South Indian restaurant, in New York.

Pancakes

Light and fluffy pancakes. (Recipe here). We subbed soy yogurt and water for soymilk, and used peach butter instead of the apple butter called for. They were huge! And light and fluffy and very filling. We ate them with some Earth Balance margarine, agave nectar, and a dash of cinnamon.

I think it's essential for vegan pancakes to have something sour in the batter (soy yogurt or sour cream or vinegar, etc.) to help them rise. Do any of you have any other tips for pancakes/waffles?