Bryanna Clark Grogan’s Vegan Feast Kitchen/ 23rd Century Table

Along with that we had a Charred Corn, Black Bean & Toasted Barley Salad from the book "Spilling the Beans: Cooking and Baking with Beans and Grains Everyday". (Not a vegan book, but lots of recipes vegans can use or veganize.) The recipe is here (I added some salt to the dressing).

           For our last company dinner, we had some of my husband's yummy homemade bread:

                                     And, since we've got plenty of basil growing on the deck....


I made a creamy pasta dish, using leftover Tofu Sour Cream, Tofu/Cashew Ricotta, and Quick Tofu Feta Crumble (from the squash tart recipe above) mixed with white vermouth, soy milk, garlic, soy parmesan, and LOTS of sliced fresh basil for the sauce.  I also added mushrooms and chopped tomatoes.  I was "winging" it and in a hurry, so I didn't write it down, but it was gobbled up...
                               My Vegan lemon and Coconut "Pound Cake"  from my blog.

And, when we were all alone again, we had this for lunch:
Spaghetti with Garlic, Roasted Chickpeas & Braised Kale or Chard (I used some of both).  DH really liked this and so did I!  It was also from the book "Spilling the Beans: Cooking and Baking with Beans and Grains Everyday". (Not a vegan book, but lots of recipes vegans can use or veganize.) The recipe is online here.

                                                                     And for dinner:

                                                                            and
Spinach Salad with Mushrooms, Artichokes and Sundried Tomatoes with Creamy Lemon-Agave Dressing from my blog.

I'll be writing again soon!