The Life Of A Vegan: This week's food

Lots of posts from this week, so they'll all be compressed into one post, so that they'll actually get posted at some point.

Lots of sandwiches this week.

My favorite sandwiches aren't stuffed full of fake meats and cheeses, but just sauteed veggies and mushrooms.

This sammie has sauteed mushrooms, onion, bell pepper, and zucchini. Along with a good smear of hummus, sliced avocado, and some olives on toasted bread. A little messy, but very tasty.

Almost the same here, but instead of hummus and olives, guacamole and some lettuce.

Then, trying to get some raw in there, I made some raw sandwiches. Romaine for the "Bread", guacamole, mushrooms, zucchini, bell pepper, and grated carrot.

Then cooooooookies. Quite possibly the best chocolate chip cookies EVER. The only thing I changed is I used all brown sugar, and cornstarch instead of tapioca flour. These were amazing. easy, soft, not too sweet, and delicious.

Then, for a brunch, I made a Spanish omelette. It seems more like a fritatta to me, but maybe I'm confused. It was delicious none the less! I also added some mushrooms to it, and a chunk of tofu to the eggy mixture to see if that would firm it up a bit. I was planning on having it for breakfast for a couple days, as I really hate making breakfasts for some reason, but it was all gobbled up before the next morning. Mainly by me, but still.

Then, yesterday I just had a big heap of sauteed vegetables for lunch. Mushrooms, onions, bell peppers, broccoli, and spinach, just with a little splash of balsamic vinegar and a little splash of island teriyaki sauce. Yum!

Then, yesterday's dinner. Pretty much the best stew ever, and the broth was wonderful!

I started off by boiling some parsnips, carrots, potatoes, onions, and garlic in some vegetable broth. (I also cooked some short-grain brown rice in there. But barley would be even better. But I was out) Then I took about half the veggies, (Trying to avoid the rice, but if you get some, no big deal) and some of the broth, and pureed it in a blender, then added it back to the stew and added some bell pepper, mushrooms, and kale. The pureed veggies in the broth thickened the stew to just how I like it, as well as giving it lots more nutrition and flavor. I'll probably be doing this whenever I make soups or stews from now on.