Tonight's dinner was tofu chili. The recipe came from Gluten Free Vegan. It was yummy, and certainly something we'll have again.
For my son's birthday, he requested a chocolate cake with chocolate icing and strawberries!
This was so rich and wonderful! We served it with some of the coconut milk ice cream, which was fantastic. We're definitely favoring the coconut milk for most things outside of cooking.
Tonight's dinner was Havana Black Beans and Cilantro Lime Rice. Both recipes were from The Whole Foods Cookbook. I couldn't believe the amount of greens that went into the rice. Spinach, Cilantro, Green Onion. Delicious!
The beans were cooked in coconut milk and topped with cilantro and green onion.
For dessert, we attempted a chocolate pudding. I made it with rice milk, agave nectar, and cocoa. It was smooth and creamy. Not too sweet at all.
Tonight was pizza night!
Once again, pork made it into our meal with a pineapple and ham pizza.
A nice big salad!
< And we had cookies! Chocolate chip cookies in fact! These were the Bob's Red Mill mix, made with Egg Replacer and Earth's Balance Soy Free spread.
My cookies, with a glass of coconut milk, our new found favorite drinking milk!
Yum, was some Asian feast, and wow, was it good!
Marinated tofu steaks, with ginger, garlic, rice vinegar, Braggs, instead of soy sauce, and sesame seeds.
Sauteed kale, with garlic, Bragg's, and sesame seeds.
Tofu Steaks!
Gregory's preschool is celebrating his birthday, so we had to send treats for the class. We decided to try the Bob's Red Mill Brownie Mix. Instead of the butter, I used the Earth's Balance Soy Free Spread, and instead of egg, once again, I used pumpkin. I'm having such good results with pumpkin as a replacer, if you can't tell! Sprinkled them with powdered sugar, and wow, they are wonderful!
For dinner, we had Red Beans and Rice. This recipe was not the traditional recipe I grew up with, but was so delicious. It came out of my Whole Foods cookbook. We paired it with a salad and the leftover cornbread from last night. This was a very filling meal!
We tried new bread today. This was a mix from Hodgkins Mills. I subbed the eggs, once again, for pumpkin, and used rice milk. It sliced beautifully. Another plus, this mix is $1 cheaper than the Bob's Red Mill, making it almost the same price as our normal bread. That, I can take! Another nice, but not necessary thing, the yeast packet was not packaged inside the mix. That's the one thing I didn't care for with the Bob's Red Mill mix, having to dig out the yeast packet.
We had Sweet Potato, Corn, and Kale Chowder for dinner. This had so many beautiful colored veggies, that I had to take a picture at the beginning!
It was very filling. I paired it with cornbread. Delicious!
It was breakfast food night, again. We needed an easy dinner after our Girl Scout meeting, so blueberry buckwheat pancakes, with natural bacon (this time Hormel since it was half the price of the other brand, and just as tasty), and leftover pineapple and strawberries from our fondue.
What a fun food day at our house! We started the morning off with a piece of cinnamon sugar toast with strawberries. This is still the Bob's Red Mill mix that I'm baking. I am actually very happy that I found it for almost a $1 cheaper at HEB! 
Every year, we have chocolate fondue for Valentine's dessert. The years past have always had, not only fruit, but lots of things that Gregory can no longer eat. As you can see above, we had a plate full of fruit. Bananas, oranges, strawberries, and pineapple. No longer can we have graham crackers or pound cake, so gluten free, dairy free pretzels it was. This is definitely not an item that will hang around. While they were good, at $6.99 for 14 ounces, it's not cost effective at all.
We're back on the wagon. Tonight's dinner was Chickpeas Florentine with Roasted Red Peppers, over Polenta. It was a simple saute of red onion, garlic, roasted red peppers, chickpeas, spinach, and lemon. I cooked and molded polenta, which is always better fresh, not out of a tube. It was very yummy! 
We have located breakfast food! Jeff grabbed this pancake mix, which was very good. I mixed it with rice milk and applesauce and it turned out great.
And this my friends is BACON! With the milk allergy Gregory has, we have to avoid lactic acid that is derived from a milk source. Lactic acid is a preservative that can be made from both milk and vegetable sources, however, the majority do use milk. It's used to preserve deli meat, etc. However, this bacon only had sea salt and celery salt as the preservative. Bingo! We have Bacon.
Jeff, while grabbing bacon and pancake mix, bought the sweetest pineapple we've had in a long time. He also bought strawberries and grapefruit, to make a big fruit salad.
There were a couple of different add in suggestions. One was nuts, another raspberries. I made plain, walnut, raspberry, and walnut raspberry. I had the raspberry and it was divine. Not too sweet at all, but certainly rich.
Since I usually don't have too much time on weekdays for much more than oatmeal, I tried my hand at Lemon Poppy Seed Muffins. This recipe was from Flying Apron again. They were beautiful and tasty.
And for dinner, well a "meat and potatoes" night it was. We had No Meat Meatballs with Cashew Gravy. The "meat"balls were made with mushrooms and rice, and some other spices, etc. Both from Gluten-Free Vegan. I added mashed potatoes and broccoli. The recipe made an enormous amount of meatballs!
And the cashew gravy was wonderful. Jeff raved about it and Gregory ate his whole dinner without even one complaint!
Our morning started off with a bowl of Breakfast Rice, from Gluten Free Vegan. This was a really simple recipe. I've made something similar before. I did like the addition of the agave as the sweetener. It was cooked brown rice with added unsweetened rice milk, agave nectar, chopped apples, cinnamon, raisins and walnuts. Delicious!
Our second day of gluten free and vegan when decidedly more "normal" and truly vegan.
A spinach and artichoke pizza, served with a big salad.
