Here is the pumpkin pie I made at the last minute because my dad didn't tell me that he wanted a pumpkin pie until there was no time to make a better one. This is from Fat Free Vegan Kitchen and is without a crust. Not sure if I am a big fan of the lack of crust. On top is some Soyatoo straight from Deutschland that I brought home just for the occasion in August.
This is just a basic scrambled tofu from VwaV with homemade vegan sour cream plus hot sauce on the side. The pancakes are from VwaV as well and are banana walnut. Not a bad way to start the day if I do say so myself.
With the semester done and finals finished, I won't have to worry about school for three weeks. This means that I'll be at home trying to get my very omni family to eat vegan food. Next week we'll be on vacation, but I managed to sit down with my dad and sketch out a basic menu.
Monday: Non-traditional pizza with roasted eggplant and garlic hummus from YRR, homemade 2/3's wheat crust, artichokes, sun-dried tomatoes, and Trader Joe's soy chorizo. Very different but very tasty.
Tuesday: Southwestern bean chili in the slow cooker. Then I'll make corn bread to serve with it.
Wednesday: Our traditional Christmas Eve lasagna made vegan. Whole wheat pasta will be coupled with cashew tofu ricotta, tomato sauce, bell peppers, possibly spinach and some other secret ingredients.
Thursday: I'll be trying to ignore the very non-vegan slaughtered pig that the rest of my family will be eating. The sides will be vegan though, and I have decided to make myself falafel since I have a ton of chickpeas from tonight's hummus as well as parsley.
Friday: Tempeh Shepards Pie. This will be a good way to use the mashed potatoes from the day before and the tempeh that I brought home with me. Plus, a vegetarian friend highly recommended the Veganomicon recipe.
Hopefully there will be plenty of pictures and updates in the next few days and couple of weeks!
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