Sweet Glazed Tofu Cutlets

This glazed tofu had an excellent taste, and texture. I really really liked it. I got the recipe from on of my online vegetarian groups. I overcooked it slightly as the bottom of the tofu got a little burned, but other than that, it was delicious. Very simple to make too. I ended up just putting all the ingredients in the skillet and mixing them while it heated and then tossed the tofu cutlets in. We ate it as a meal but it would be probably be nice with something else on the side. I will definitely be making this again. I got a suggestion to double the glaze to use on some brown rice so I may try that too.

Eggplant Balls

This recipe came from one of my online vegetarian groups and it was, meh, ok. The directions were kind of vague as to what texture they should be/how to tell when they're done. The flavor was really good, but the inside didn't seem quite done to me and I couldn't get over the unpleasant texture. Fairly simple to make though; just steam the eggplant and mix it up with bread crumbs, parmesan, parsley, eggs, water, garlic and olive oil. I wonder if we would have made them patties instead of balls if they would have cooked more thoroughly...

Hasselback Potatoes

These potatoes were so yummy! The recipe comes from Forever Summer by Nigella Lawson. When I went shopping, there were no fingerling or otherwise nicely ovaled potatoes so I hand picked the best baby reds available. I was a little nervous doing the cutting of them as I didn't want to cut all the way through and yet I wanted to make sure they were cut enough so they would fan out properly. Now that I have a better feel for them, I may cut deeper next time. The seasonings consisted of butter, olive oil and sea salt. A very unique potatoe dish and quite visually appealing; the texture was good too as they were not too crispy yet not too soft. We ate them with various condiments like BBQ sauce and ketchup. They kept pretty well as leftovers too.

Pasta with Butter, Sage and Parmesan

This very simple recipe came from the book How to Cook Everything by Mark Bittman. I've been desperate to find recipes that highlight using sage and out of all the cookbooks we had at the time, this was really the only one with a sage recipe. It was basically just pasta with a sauce of butter, parmesan & sage, like the title says. However, I was really disappointed in it. It was good, but not outstanding like I had hoped. Just was a bit dry really. Oh well...may try it again or hopefully find a new sage based recipe.

Tofu Vegetable Curry

This dish was taken from a small magazine we have entitled Fresh Meals (from the editors of Organic Style magazine). It was ok. The tofu broke up more than I would have liked. The flavor was nice; but it definitely wasn't one of the better curries we've made. I think part of the problem was that we went with what the recipe said and used frozen veggies (a mixture of broccoli, cauliflower, carrots & snow peas) rather than fresh. What a difference! As much as I love broccoli, I don't think I ate any of it as it just didn't look right. If we ever make this again, we'd use all fresh ingredients.

Tortellini with Sun-Dried Tomatoes and Feta

This dish was taken from the book Recipes from a Vegetarian Goddess by Karri Allrich. I didn't care for it all that much, but my lady seemed to liked it and so did her family when we brought the leftovers over for a dinner. I think there was too much feta for my liking; I've been noticing that I don't care for feta in large amounts, just a small sprinkling. There was something else I wasn't accustomed to in it, perhaps the capers, a bit much for me I think. I was disappointed that I didn't care for it actually as I love pasta.

Vegetable Pizza Primavera

This pizza was excellent. I got it from Simple Vegetarian Recipes somewhere online. The veggies we had on it were yellow squash, tomatoes, broccoli, red onions, and artichoke hearts. We used a basil tomato sauce and a Boboli crust. Threw some fresh mozzarella, parmesan and basil on and yummy!! Will definitely make this one again. May even try making our own crust sometime.

Tomato Basil Soup

This recipe came from the book Recipes from a Vegetarian Goddess by Karri Allrich. It was really good! The only problem with it was that we cut the potatoes a bit big so they all didn't cook through. We've made a note on the recipe to amend that next time. Once we get out of summer, I'm sure we'll be making this again as it was quite tasty and hearty.

Vegetarian Hot Pot

This noodle and tofu soup had a fabulous taste. The recipe is from the Winter 2004 edition of Eating Well magazine. It was fairly simple to make and I really enjoyed the flavor. This is also the first time we cooked with bok choy so that was exciting too! The only thing missing was the carrots; all we had were baby carrots and I was trying to juilienne them and had a little meltdown so...no carrots. However, we went out & bought a julienne peeler so that won't happen again. I would like to make it again when the seasons change and we're not in 100 degree heat. The picture doesn't it do it justice either; doesn't make it look as scrumptuous as it was!

Penne Pasta and Artichoke Salad

This is a delicious cold pasta salad that my lady has taken to making. It's from the book 150 Vegan Favorites by Jay Solomon. The first time she made it was for a potluck with our pagan community and we liked it so much, she made it again just for us. This time we added some broccoli and feta to personalize it a bit. The vinaigrette dressing is pretty tasty and simple to make. This will definitely be a repeat dish in our house.