from Veganomicon
I used the Southern Greens mix from Trader Joe's for this. (I love me the precut greens mixes from Trader Joe's.) These greens were also exceptionally yummy mixed up with the lentils & rice. The tempeh was pretty good, but I think I prefer tempeh bacon or the hot-sauce marinated tempeh. This took about twenty minutes to make once I marinated the tempeh, so I'm in favor of that.
lentils & rice from La Dolce Vegan
The veggies: I sauteed mushrooms and sun-dried tomatoes in sherry until the mushrooms were all shrunken and moist-looking, and most of the liquid had evaporated, and then I added the spinach and cooked it for a couple of minutes until it had wilted. Yum!
The lentils and brown rice are a casserole from La Dolce Vegan that is basically lentils, brown rice and crushed tomatoes, but tastes way better than that description makes it sound. It's one of those casseroles where you mix everything together and then bake it for like a billion hours, which is nice for when you're feeling lazy, as I frequently am. The recipe recommends you sprinkle soy cheese on it and broil it at the end of cooking, so I spread some tofu ricotta over it since I didn't have any soy cheese. I ate this mixed up with the spinach and mushrooms and it was really tasty, making me think it would be fun to experiment with baking some greens and stuff right into it.
from Yeah, That Vegan Shit
Another one stolen from LindyLoo. This was pretty good, and it got better in leftover form as it sat around and all the flavors mingled, but I don't know, something about it just kind of didn't do it for me. I think maybe my eggplant wasn't big enough or something. I just wanted this to be sort of smoother and creamier than it was. (It did help when I added some tofu ricotta.) I think part of the problem is that I secretly wanted this to be baba ganoush in soup form. (Mmmm, baba.) 
dough from Vegan with a Vengeance
I usually just buy the pre-made pizza dough from Trader Joe's, but I was avoiding going shopping this week as part of Operation Clean Out Pantry, and I've been enjoying making bread lately, so I decided to spend part of Sunday making pizza dough. Making yeasted bread really is the ideal lazy Sunday activity, with the way you mix the ingredients and knead and then go off and do something else for an hour or so, and then come back and knead a little more, and then go away again. I really love the feel of kneading bread, too, the way it's just slightly warm and soft but slightly firm.
So I made the pizza dough, and I roasted some two zucchini and two bell peppers that I had floating around in the fridge, and dug up a tomato and some leftover broccoli, and found some old pesto in the freezer (score!). I made sort of a cross between tofu and cashew ricotta, using up the last of my cashews and putting in about half the amount of cashews and half the amount of nutritional yeast. I also roasted a head of garlic and then smooshed up the roasted garlic with some olive oil.
So I spread out the dough on my roommate's pizza stone, unfortunately forgetting to put down some cornmeal first, insuring that the dough would totally stick to the stone. Then I spread the roasted garlic/olive oil over the dough, and arranged all of my veggies, ricotta and pesto on top of it. Stuck it in the oven at 500 for 8 minutes, and I had a beautiful pizza that sadly became slightly less beautiful after my attempts to pry it off the pizza stone. (The slices I had from dinner were definitely knife & fork pizza jumble, but once it cooled down the leftovers made nice, eat-with-your-hand slices.) 
It's like a quesadilla, but with beans instead of cheese! Get it?
This was so simple it seems silly to post about it, but it was so yummy and the tortilla fried up such a lovely golden brown that I decided to post it. This is just some leftover refried beans, tofutti sour cream, and tomato in a tortilla, fried for about two minutes on each side in a little bit of olive oil in my cast iron skillet. A way easy, way tasty lunch. 
from Vegan with a Vengeance
You can also find this recipe at the ppk. This soup was part of Operation Clean Out Pantry, since I had a couple bags of split peas floating around in there. And yeah, I just made lentil soup, but bean soups are awesome. This was a little on the salty side, since, uh, I used three quarters of everything in the recipe but the full amount of all the spices. (I had complex reasoning for this, like I was using crappy supermarket curry powder and only had 3/4 of a pound of split peas and also I am an idiot.) I used shallots instead of an onion, and also left out the carrots and threw in some frozen peas. Filling, yummy, etc. 
based on Everybody Likes Sandwiches
Oh man, did I fuck this one up in every way possible. I had both cabbage and potatoes I wanted to use, so this looked good, and I decided to substitute onion for leeks, and throw in some tofurkey keilbasa, since that's what I had. And then I used a pot that was really too small to boil the potatoes, and a pot that was too big for the cabbage, and too much soy milk, and I didn't boil the potatoes for long enough, so I had this sort of soupy mixture with not-quite-cooked-enough-to-be-mashed potatoes and soy milk and cabbage and tofurkey sausage chunks. But then I realized that both the soupy part and the underdone potatoes could be saved by more cooking, so I threw it all into a non-stick frying pan and cooked it until it was a reasonable texture, and it turned out pretty edible, if not fantastic. I think I used too much sausage (I hate having half-packages of things lying around, so I used the whole package), which made it a little too salty or something, but other than that it was pretty good. The next day I fried the leftovers up in a pan bubble-and-squeak style, so it got sort of crispy on both sides, and that was actually tasty. Although everyone I know still refused to acknowledge that anything involving potatoes, cabbage, and fake sausage could be anything approximating tasty. 
from Veganomicon
The recipe called for French lentils, but I couldn't find any in Trader Joe's or my local super market, and I didn't feel like going to Whore Foods, so I made it with regular lentils and it turned out just fine. Actually, it turned out better than fine, it turned out awesome and delicious and everything Isa said about tarragon is totally, totally right. My roommate accused me of being obsessed with soup last night, and I kind of can't deny it, it's just so satisfying to throw everything in a pot and have it simmer for an hour and then have a delicious, filling dinner. Plus I usually eat my soup with toast, and I love toast. This soup I ate with rosemary focaccia, and the rosemary and tarragon and thyme all had a big herb party in my mouth and it was awesome. 
from Veganomicon
There's something so amazing about making bread with yeast. You just leave it alone for a while, and then you come back and it's all big! And then you get to punch it until it's little again! I made this foccacia while procrastinating working on Sunday. I used half white and half wheat flour, and subbed dried rosemary for fresh. I also put pine nuts on top of it for decoration, but they mostly fell off when I sliced it. It turned out really good, or at least I thought so. Bread fresh from the oven is pretty awesome. 
from Veganomicon
Veganomicon is totally spoiling me - I made these, and I was like "Yeah, these are totally yummy Chocolate Chocolate-Chip Walnut Cookies, but they're not amazing in the way the almond cookies were amazing and the chocolate raspberry cookies were amazing and the pistachio rosewater cookies were amazing." And my roommate was like, "Yeah, those pistachio rosewater cookies were amazing." And then I ate five or ten of the chocolate chocolate chip walnut cookies, just to establish that while they were perfectly adequate cookies, I had totally had better. (I also was out of both vanilla and almond extract when I made these, so maybe they are amazing if you, you know, include all the ingredients.)