It's photo dump time! I've been saving up pictures of stuff I ate that I didn't think warranted an entire post. This is a hodge-podge of dishes made from my own recipes, from other people's recipes, and one from a restaurant.
We'll start with what I ate tonight — Eggplant & Creole Sausage Jambalaya from Cookin' Crunk. I've posted about this dish before when I was developing my cookbook, but it's been well over a year since I've had this. I had some extra Creole sausages (my homemade spicy steamed seitan sausages) in the freezer that needed using. Spicy, eggplant-y, comforting.
For breakfast this week, I've been enjoying my favorite breakfast of the moment — Tofu Egg Bagel Sandwiches! These are made with pan-fried, pressed tofu seasoned with Cajun spices and black salt (for the eggy taste). The tofu is topped with a slice of Rice Vegan cheese and served on a Trader Joe's Whole Wheat Everything Bagel Slim with Chipotle Vegenaise.
Last week, I made this Spaghetti with Marinara and Match Ground Beef. It's gluten-free pasta topped with a homemade sauce made from whole tomatoes (which I crush by hand), loads of garlic, a splash of red wine, a touch of sugar, and some fresh basil and oregano. The "beef" is Match Meat, which is about as close to real ground beef as it gets. I'm certain this would fool even the most discerning omni palette.
I was in Nashville a couple weekends ago, and we stopped by Wild Cow Vegetarian Restaurant. LOVE THAT PLACE! I ordered my favorite dish there — Buffalo Beans & Greens (brown rice, pinto beans, buffalo tofu, kale, vegan ranch, and a carrot-daikon slaw).
I made some simple Chipotle Seitan Burritos a few weeks back — Upton's Chipotle Seitan, Teese cheese, tomato, lettuce, avocado, salsa, and gluten-free tortillas (I'm in no way gluten-free, but I prefer the texture of gluten-free tortillas and pasta over the regular kind).
And finally, here's a dish I made for a potluck a few weeks back from The Chicago Diner Cookbook, which I picked up in Chicago in August. It's Italian Marinated Vegetables (with chickpeas and kidney beans). Simple. Yummy. Very omni-friendly, which is good because it was an omni potluck.