Last week was a little more hectic than I’d counted on– and I managed to catch some sort of a stomach bug over the weekend, so we only ended up making a few of the dishes on the menu. The Teriyaki Tofu was quite good and actually much quicker to put together than you might imagine. I didn’t bake the tofu as the recipe recommends because I still think it’s yucky, but it worked out pretty good pan-fried instead.

Rick and I also quite enjoyed the Chicken, Spinach and Cannellini Bean Quesadillas, and you could easily make them vegan by omitting the chicken and the substituting veggie stock for the chicken stock. The organic whole wheat flat breads we used instead of tortillas also added a rustic crunchiness that really augmented the flavours.

The other dish that we both really enjoyed were the Vegan Sloppy Joes. Rick actually took charge of making this one Saturday night and I have to say, he did a great job. The liquid smoke and the jalepeno at such depth to the flavour, you honestly won’t care that there isn’t any meat. I’m sure the adorable Mini Ciabatta buns we used to serve the sloppy joes made them extra delicious.

I didn’t end up using any of the lunch recipes I posted last week since there were so many leftover, but I went ahead and linked one this week anyways, just in case.

Monday: Hunan Tofu with Mushrooms & Bok Choy

Tuesday: Chorizo Crusted Cod and Beans with Arugula Pesto

Wednesday: Sesame Pork Rice-Paper Rolls

Thursday: Hoisin Lettuce Wraps

Friday: Zucchini and Sweet Corn Pizza

Bonus recipes!

Lunch: Zucchini Patty Sandwiches

Breakfast: The muffins I made last week were SOOOOOOO good I decided to make them again this week and use up the last of the zucchinis in the fridge. I ended up using dried cranberries instead of the fresh and used egg replacer instead of actual eggs, but they were great! I might experiment with flax eggs this time around to come up with the best vegan version I can.