Hello internets! Vegan Man has been on a little vacation, and before that was cooking things he’s already cooked. I don’t know how many pictures of grilled tofu and chili I can possibly bore you with, even though my grill marks bring all the boys to the yard.

But today, I present the tater taco. Tacos and tater tots were designed to be be together. I’ve been planning to make these for a while, and they were just as wonderfully classy as I expected them to be. The texture of the tater tots works remarkably well with the other ingredients. Try them!

An 8kg kettlebell makes an effective tofu press.

I’ve never seen these Happy Sacks before, so I thought it’d be a good thing to share. They are reusable sandwich and snack bags, which take the place of the standard plastic bags, and are very easy to clean, not to mention super funky. Independently made in Massachusetts, too!

A daring Saturday night pizza featuring artichoke hearts, Tofurkey sausage, kalamata olives, capers, and fresh basil.

This was my first time cooking with lotus root. It’s incredibly crunchy, and just a bit savory. Stir-fried up with ginger, carrot and chili sauce, and served in cool lettuce wraps with plum sauce for dipping, it was an incredible meal.

Today’s lunch, with an impromptu hot basil sauce. I wish I’d had a bit more foresight to pan-fry the tofu last night, but I’m not complaining too loudly.