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. 
Sushi dinner Toshi's. All vegan except sweet potato tempura roll. We tried a natto (fermented soy bean) roll for the first time and it must be an acquired taste because it tasted pretty rotten. The two rolls on the left are wrapped with soy sheet which makes a nice change from nori.
Stir fried vegetables with peanut, coconut and lime sauce from Rebar on brown rice.
Whole wheat linginue with a pecan miso cream and spinach and miso baked eggplant from the Artful Vegan.
Rice bowl from Fresh at Home topped with wasabi dill dressing.
Rebar vegan fudge brownie cake filled with coconut cream mouse.
Orange pecan loaf adapted from one of the Mooseword Resturant Cookbooks.
