I cook out of Vegan With a Vengeance more often than any other book. There’s a reason; the food is always good! For example, the corn chowder is a great later summer meal.

For a hot Saturday, nothing beats cold rolls filled with all sorts of veggies and some sesame ginger tofu.

Yesterday’s dinner was delicious. Pizza, breadsticks, and salad. The pizza was topped with green olives, mushrooms and faux pepperoni. I made a batch of sauce and used some for the pizza and used a bit more as dipping sauce for the breadsticks. Sadly, none of the pictures I took came out, so you’ll have to imagine it in your head. Sigh.

I’ve been under the weather the past few days and haven’t been able to stay on the crazy calorie train. It might sound lame, but it’s a struggle to eat enough nourishing food to put on muscle.

I made my first ever pad thai last night, and it came out very well. The recipe from Vegan with a Vengeance made a ton, so there’s leftovers for today and probably tomorrow as well. I’m hooked, and now that I know how easy it is, I’ll be making it from scratch a lot more often.

Friday is veggie day! I’ve got a lot of fabulous things to cook with over the weekend. The peppers are going to be sautéed in sesame oil and put over quinoa in a few minutes.