Thursday night for dinner was fried yellow and zucchini squash, coconut rice, sauteed mushrooms, and a couple slices of Italian wheat bread from the Farmers Market. For the mushrooms, I chopped up a portabello mushroom and sauteed it in a little balsamic vinegar, minced garlic, and olive oil. For the coconut rice, I used 1 cup basmati rice, cooked in 1 cup of coconut milk and 1 cup of water. I also added some minced ginger and lime zest once the rice was finished cooking. The rice was good, but I felt like it was still lacking something.
Friday night was sauerkraut with Tofurky Italian Sausage, Revelation sweet corn and sweet potato casserole. For the sweet potato casserole, I chopped and boiled a sweet potato and then drained the excess water off. I then mashed the potato with a fork and mixed in some vegan butter, agave nectar, a tad of rice milk, and cinnamon. I then put the mixture in a couple of little bowls and topped them with a few marshmallows and put it in the oven for about 10-15 minutes. Just long enough for the marshmallows to melt and get a little brown and crunchy on top. Ummm, I do not believe the marshmallows were vegan. :o(
Yesterday afternoon I decided that I needed to use up the last of my zucchini, so I made some zucchini bread. I made a few changes to my previous recipe, and it turned out tasting great.