Bittersweet Vegan

Time to jump back into Menu Plan Monday, not matter how unprepared I am for it! I've been saying for weeks (months!) how I need to menu plan again and the weeks will just go by ever so much more smoothly. So I'm dusting off my food blog here, and let's see if I can't get my meals a little more organized, shall I?

For this first week, as I'm writing my Menu Plan Monday on Tuesday, and haven't much of clue about this week's food, I'll just throw some things out there, and maybe some of them will stick! I have some left-overs in the fridge from the weekend. Also, this week is crazy busy (perfect time to start food blogging again, right? Ha!)

• Lasagna
• Split-Pea Soup
• Black Bean Chili
• Buffalo Tempeh and Tater Tots
• Crock Pot Pie with Biscuit Crust
• Spaghetti Puttanesca

It's a start!

Recipes made in February.

Amy's Mac & Cheeze

Tofu Pups and Corn

Breakfast for dinner, always a favorite!

Occasionally my local Whole Foods carries gluten-free gnocchi. I was delighted to see these basil ones. I paired it with some spaghetti sauce for a nearly instant meal.

More summer bounty.

Amount: $27.15

Pesto, vegan mozzarella, mushrooms, kalamata olives, gluten-free pizza crust. A definite winner of a pizza!

Here are those tacos you knew would be coming. As before I heated the black beans with the taco seasoning. This is my new favorite taco "meat". Delicious.

I do so love these stuffed mushrooms!

I see tacos in my future!

Amount: $29.94

Farmer's market of summer yumminess!

Amount: $11.15