from Veganomicon
This is a spicy/broccoli variation. (You can barely see the broc peeking out, but it's there. I always add broccoli to my mac n' cheeze, on the theory that it makes it healthy. Plus I just like it.) I also topped it with bread crumbs cause that is how we do mac n' cheeze around here. This is part of my mission to find the perfect vegan mac n' cheeze. I have to say, that while this was good, I think I like the
Creamy Mac N' Cheeze better. I think part of it is that I usually put some chopped up baked tofu in my mac n' cheeze, and I felt like with the existing tofu (which I liked!) in the Mac Daddy, it would be too much tofu, but then I really missed having the baked tofu in there.
I mixed the leftovers from this up with some salsa, and it was awesome. Also, surprisingly, one of my omni roommates ate some of the leftovers from this. So maybe I have converted him to the fake mac n' cheese way of life.
from Veganomicon
My mom sent me home with arugula from her garden, so I consulted Veganomicon and came up with this. It was delicious for dinner, and even better for lunch the next day. Simple ingredients, but they all worked together really well to make a delicious whole. The dressing really tied everything together, and I really liked the little bit of bite from the paprika. This would be great to bring to a potluck, I think omnivores wouldn't even identify it as "vegan." The only downside was that I had to go to Whole Foods to find bulgar. 
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from Vegan with a Vengeance
I don't think I would have made these if not for my quest to make everything in VwaV, but man, they were good. I found some actual parsnips at Trader Joe's after my turnip/parsnip debacle, and set about making these guys. My general impatience worked against me here, since the ones I fried for longer definitely turned out browner and crispier and generally better. They were all pretty good though, and I would definitely make these again if they only weren't so very fried. 
from Veganomicon
My mom gave me another huge batch of pesto from her garden, so I decided to mix it up with some basil-cilantro pesto this time. This was yummy and not overly cilantro-y. Yet another quick and simple yet delicious Italian meal that I can see myself making when I get home from school and want dinner now. My one qualm with it was that although the recipe says it servers four, I would definitely double it if serving it to four people as a main dish. 
With leeks instead of onion, and awesome tofu from San Diego Soy Dairy. I actually kind of wish I'd left the nutritional yeast out of this one, because I felt like it kind of overpowered the flavors of both the leek and the tofu. Still, you can't go wrong with tofu scramble & toast.
English muffin spread with walnut-mushroom pate from Veganomicon, leftover tofurkey, and tofurkey stuffing mixed with leftover cauliflower potpie. Totally yum. This was my first tofurkey, and I really liked it. I really want to try the 
from Veganomicon
I know, no inside shot, but that's because the ravenous hoards at my family thanksgiving ate it all before I got a chance to take one. And then they were all confused to discover I had made it, like "That was vegan? Really?" All this despite the fact that I totally overworked the crust and also left a surprise bay leaf in there somewhere. So what I'm saying here is that this was super yummy. A little more work than the stuff I totally make, but definitely worth it. I also really liked the olives in the crust. 
from Veganomicon
The collards use the marinade from the tempeh, which totally appeals to my inner depression-era grandmother who thinks you need to get everything possible out of every bit of food. Also the marinade is damn tasty, all smoky savory. It went really well with the nuttiness of the tempeh. (I broiled the tempeh since I don't have a grill pan.) And check out how I made a perfect little complete meal there with the dinner roll. 
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