raw macaroons

The best vegan macaroons I've ever had, made simply by dehydrating a mixture of cashews, coconut, lemon zest and juice, and agave nectar.

mofongo

Plantains mashed with garlic and margarine, topped with fried tofu, with a side of grilled veggies (onions, carrots, peppers, artichoke hearts). The chef in this little tapas restaurant in San Juan, Puerto Rico, made this specially after finding out that I was vegan.

tofu scramble & veggie hash

onion and yellow pepper tofu scramble, with potato, pepper, and mushroom hash
topped with fresh chives from Helen's garden :)

turkish roasted eggplant & cauliflower

with roasted red pepper and tomato sauce over lemon mint rice

bikers breakfast

Bike Week Breakfast this morning at Grassroots store in the Annex. They served vegan muffins, fancy juice, apple chunks and coffee. Biodegradable cups, organic ingredients, and smiles from cyclists! They're hosting another one next Friday at the Grassroots on the Danforth, and it's free!

cookies n' cream cupcakes

Cookies n' cream cupcakes served at an art reception, and made by someone who said he got the recipe from Vegan Cupcakes Take Over the World. Fun!

German Potato Salad

Thanks Martha. ;)

turkish green bean salad

green beans sauteed with tomato, onion, garlic, and olive oil, then topped with Circassian Sauce (a refreshing walnut and bread sauce) and served at room temperature
from Madhur Jaffrey's World Vegetarian

potato & onion frittata

sliced potatoes, lots of onions, silken tofu, arrowroot, tumeric, salt, pepper, rosemary, chives, and way too much oil... but well worth it!

Vegan Ice Cream Cone

Vegan sugar cone with two scoops of It's Soy Delicious fruit sweetened ice cream: espresso and green tea. Bring on the summer!

cupcake!

the tastiest and most beautiful gluten-, wheat- and sugar-free vegan cupcake in the world?
from Babycakes in Manhattan
this one is vanilla

Soba 2 ways

Quick dinner idea: Boil some soba noodles and add some veggies (snow peas, edamame) for the last minute of cooking. Drain and rinse, then mix with miso broth and tofu cubes for a soup, or toss with tamari and rice vinegar and sprinkle with some furikake (nori flakes, sesame seeds, salt, and sugar) for noodles.