What I Ate This Week

Leftover chickpea tacos with liberal amounts of red and green salsa (the taco shells were crumbled on the bottom).

Remember that slow cooker pasta sauce I mentioned in my last post? Here's a picture of it in the crockpot:

 Eggplant, fresh and canned tomatoes, green peppers, and onion.

And here the portion I took to work for lunch:

Delicious! Maybe it was all the fresh basil, but the sauce was surprisingly sweet.

I went nostalgic a few nights later with English muffin pizza. This is what my little brother used to cook for dinner, when my mother and I came home late from work/school. I used salsa instead of traditional pizza sauce. I love how well that Daiya melts ... 

And finally. I did a really weird thing and bought the newest Rachel Ray magazine. It dawned on me that there were a lot of recipes I could veganize. A few that were already accidentally vegan. So I picked up a container of fake chicken salad from Whole Foods, took all the necessary ingredients (two ears of sweet fresh corn, chives, tomatoes) from the fridge and showed J the recipe ... and when I came back from running, dinner was ready!

Faux Chicken Salad-Stuffed Tomatoes, with some of that leftover kale.

My mother's coming to town tonight, and we're going to the new Korean restaurant specializing in tacos. I hear there's a vegan taco on the menu ... (cue evil laugh) one step closer to tasting ALL the vegan tacos in Pittsburgh!