This salad really makes me miss summer and getting buckets of fresh organic produce homegrown by my parents. 
This salad is topped with cheezy croutons, and by cheezy I mean nutritional yeasty. I mixed the sourdough bread with yeast, oil olive, salt and pepper and baked them in the over.
One delicious chocolate cinnamon donut from Mighty-O. So cakey, and so good.
Fresh tomato soup, fresh bread, and a watercress salad.
Red wine poached pears. Such a good way to use up leftover old red wine.
Mashed chickpea salad with veganaise, celery, and onion.
Tofu, potato, and swiss chard scramble with lemon juice and olives. This was really good. 
Wraps with Yves Ground Round, lettuce, tomatoes, avocado, and tofu chipotle aioli
Chickpea curry, which I have found is much better when I blend up the garlic, ginger, onion, spices, and tomatoes before cooking them, and dijon green beans. 
Refried beans (Amy's Organics), iceberg lettuce (which I consider a 'treat'!), salsa made in the processor, and topped with an attempt at a cheezy sauce which was a bit too runny. Delicious and filing.
Oven roasted potatotes and tofu scramble, which was served with the lemon cornmeal waffles with blueberries (from the PPK) which are pictured below. I made this for brunch when I had my dad and brother over.
Mixed vegetable salad with toaster croutons (bread double toasted and chopped into small pieces), which is perfect for when I'm feeling really lazy or hungry! 
More salad, which cooked beets and chopped basil. 
Pesto made with my parent's homegrown basil.
Focaccia with olive tapenade on the top. Its been too long since I've made bread. 
My first taste of Vegenaise. I'm not sure what I think.
Tonight's dinner: tempeh with bar-b-q sauce, coucous salad, potato salad, and yellow wax bean and chickpea salad with a basil dressing. Prefect for a hot summer night. 
Raspberry bars - an oat, spelt, and sucanat bottom crust, fresh raspberries mixed with sugar and cornstarch, coconut, white flour, and lemon peel topping. I should have written down the recipe as this was delicious!
Home made radish fridge pickles - a result of buying a huge bag of radishes for a dollar.
Green Cuisine herbed tofu steam cooked with a bit of soy sauce and salab olek - yum!
Rice, pinto beans, and bok choy with a seasame miso sauce. A bit of a strange combination, maybe next time I'll use spinach instead.
Springform strawberry rhubard pie (taken at night for it looks even more odd!).
Jerk tofu from PPK (baked in the marinade) and coconut mashed yams (5 yams boiled, then mashed with salt, pepper and half a can of coconut milk).
Chickpea Rice Casserole
Cauliflower with cheeze sauce, watercress salad, and black bean burgers from Rebar.
Rice bowl with bok choy, avocado, and raw sunflower sauce (blended raw sunflower seeds, miso or salt, pepper, water, lemon juice).
Steamed pre-maninaded tempeh, bok choy, and potato wedges (boiled first). 
This morning's breakfast - veggie hash with tofu.
Lunch last weekend - corn tortilla salad. Next time I'll try this with a creamy dressing.
Oven curry. Standard curry ingredients mixed together and baked, so easy! This one involved potatoes, eggplant, tofu and spinach added at the end in coconut milk and spices.
Lentil soup from PPK. I love lentil soup for it is good to have a number of versions on hand.
Chai latte cupcakes from PPK. Yum, even thought I think I over mixed them - they had
Tempeh sausage crumbles from the Post Punk Kitchen (http://www.theppk.com/recipes/) on rice with fresh tomato and green beans. Such a tasty way of cooking tempeh. I had this two nights in a row. 
Vyes Chicken Veggie Tenders with pasta and brocolli. I bought these because I found a pack of them on sale for 99 cents. Generally I don't eat faux meats with the exceptions of veggie dogs, which was perhaps why they tasted too meaty for my liking. However, there is 21 grams of protein in half a pack, which is about how much there is on my plate.
Kale sauted with gralic and hot sauce and pasta with raw cashew sauce. Yum.
Chickpea, basmati rice and broccoli casserole with cheese sauce from http://letsgetsconed.blogspot.com/. Very tasty but maybe a little yeasty for me, though it had mellowed out when I ate it the next day for leftovers.
I'm pretty excited to have made tofu that has a really nice lemony flavour as some of my previous efforts didn't fare so well. I think the trick was that although the tofu didn't soak in the marinade, it was baked in a lemon juice, olive oil, gralic, thyme marinade. Yum! Served with millet with parsely and some accidentally over roasted mushrooms.
Lots of coffee made with a stove top espresso maker. 
The quintessential vegan dish - tofu scramble.
Eggplant Bharta from La Dolce Vegan which unfortunately had too much spices (not spicyness) for my taste. Topped with tofu raita with cilantro and cucumber.
I though I would try a roasted potato salad but unfortunately the tofu mayo took away from the nice roasted taste of the potatoes. I'm thinking a nut based creamy dressing might have been better.
A weekend lunch salad topped with warm roasted root vegetables (sweet potatoes, carrots, beets, and potatoes) topped with a creamy sunflower seed dressing. Delicious.
Blueberry banana muffins from La Dolce Vegan, made with half whole wheat flour.
Tabouli salad, made for lunches this week.
Not pretty looking but very tasty; kashmir vegetable soup from Fresh at Home, which is thickened with a spelt flour roux.
Moroccan style tempeh and vegetable tagine with millet from the Modern Vegetarin Kitchen. The tempeh was very strongely flavored but balanced out by the tagine and millet. 
Cinnamon soy milk granita, made to deal with my ice cream craving. 