No cookbook. This is another one of my “bright” ideas. 
I figured since we hadn’t had nori in a while or any other seaweed, for that matter, that it’d be nice to add this to yuba, along with a brushing of peanut-tamari sauce, chili tofu terraine, and steamed broccoli, wrapped up and sauteed.
I have yet to find fresh or frozen yuba; I’m thinking it will be easier to find in Philly. You can see that the dried is harder to saute and falls apart easily in some spots.
gluten-free
No cookbook.
Just getting rid of some canned cranberries, dates, nuts, and yogurt! I’m glad I had this idea, because it came together beautifully! I used organic canned whole cranberry sauce, a date-almond nut mixture, and yogurt with vanilla, cinnamon, and agave (Wildwood soy yogurt). gluten-free
Garden Cuisine
I haven’t had lentils in ages, it seems – well, probably since the wild rice and lentil balls with tomato sauce that I made from Venturesome Vegetarian (which were very good, by the way). This salad is super! I used up some rice and lentils, a can of tomatoes, and a lemon. Woo-hoo. With parsley and a subtle vinegar (balsamic) flavor, the salad has just the right amount of flavor, and crunch added by the onions. It called for cucumbers, but since Rich doesn’t like them and I didn’t have any, I just left them out. gluten-free
No cookbook. I promise I’ll be back to my recipe reviews and examples as soon as our move is finished and we’re settled in!
This is just whole wheat pasta with marinara and then a whole wheat pasta with hemp-basil-almond pesto, topped with sun-dried tomatoes. It was really delicious! I love basil pesto with any type of pasta and then sun-dried tomatoes to add sweetness.
Finally, my own creation and it’s the best pad Thai we have had ever! I called it “Pad Thai dressed up” at first because I added bok choy and snow peas; it also has traditional ingredients, onions, garlic, lime, cilantro, peanuts, scallions, and tofu. I think we like it best because it has more of a lime flavor and less (but still some) heat. gluten-free
As always, the positive feedback is much appreciated. Thank you so much for your comments.
(no cookbook) This is a soup with a vegetarian chicken base, celery, carrots, onions, kale, tofu, and whole wheat elbow noodles. It was super-tasty and easy to make, plus I get bonus points for using another box of pasta. I use Vogue base, which is organic and low in sodium. It doesn’t taste like chicken or anything; I think it is labeled “vegetarian chicken” because it has the same seasonings that many people would use for a chicken flesh or broth soup. This can be made gluten-free, too, if you use gluten-free pasta.
Vegetarian Meat & Potatoes/Yamuna’s Table
This post marks my first recipe from Yamuna’s Table, the apricot cheesecake parfait. It’s very good, with orange, apricot, cream cheese, yogurt, and cardamom; the graham cracker crumbs have cinnamon and flax oil and are made from rice bran. Gluten-free
As last time I made the seitan ballotine, I had to leave out the pecans, I was very excited to try this gem again, served with steamed broccoli. The inner filling has awesome flavor, with celery, onion or shallot, cranberries, parsley, sage, pecans, and breadcrumbs. Obviously, this guy contains wheat! 
Vegan With a Vengeance/Mediterranean Vegan Kitchen/ExtraVeganZa
First off, the muffins! These are very moist and flavorful, with the sweetness of pears and the spiciness of cardamom. I made them with spelt; they are wheat-free. Another gem from ExtraVeganza.
The millet & mustard green (instead of spinach) polenta with sun-dried tomatoes is a repeat, though it was so long ago, probably when I first got Vegan With a Vengeance, but I did recall how much I liked this dish. That takes care of the rest of the millet in the cabinet. These were gluten-free.
From Mediterranean Vegan Kitchen, we have both the Tunisian Chickpea Soup and the Greek Potatoes with Oregano, Garlic, and Lemon, two favorites! The soup is AWESOME, a very tasty broth spiced with cumin and harissa, carmelized onions, chickpeas, and a piece of French bread to soak up the flavor. Bread (and therefore the soup) contains wheat. The potatoes are great; I love the combination of oregano and lemon, along with a hint of garlic. Potatoes are gluten-free.
What a great dinner! Breakfast tomorrow is taken care of as well. The pears I used were from Bloomingfoods and were organic, maybe local. I do know that co-op tries to get local produce as much as possible.
ExtraVeganZa
I made the Thai Noodle Salad from ExtraVeganZa again. If you missed it the first time around, it is awesome and gluten-free, as are the green beans with sesame seeds and soy sauce! The salad, with its abundance of vegetables, also has chili tofu and a light Thai dressing with flax oil. The noodles are mung bean and pea; veggies are broccoli, red bell pepper, onion, green onion, spinach, and cilantro.
I cleaned out much of the fresh stuff in the fridge with this meal! Spring rolls have napa cabbage, carrot, green onion, small tofu cubes, and more bean thread noodles, a splash of peanut oil, toasted sesame oil, sweetener, and soy sauce. These are merely baked and brushed with oil; no frying is needed. They turned out very crispy. I made about 25, so the leftovers probably need to be reheated in the oven as to not be soggy. The sweet & sour sauce has pineapple juice, brown rice vinegar, sweetener, ketchup, garlic, ginger, and stirfry sauce (with cornstarch as the thickener). The wraps do have wheat.
No cookbook
While this might seem plain, keep in mind we also had carrot juice and a chocolate chip cookie! The kale has a small amount of soy sauce and lemon juice, and then after cooking, I drizzled it with flax oil.
The potatoes are lightly oiled and salted, then baked for an hour at 425 F, removed from the oven to let cool for 15 min., sliced open, with the potato flesh scooped out, then mixed with Vegan Gourmet cheddar (grated), green onion, and Frontier vegetarian bacon bits. I then baked the potatoes at 500 F for 5-7 min. to brown the bottoms, then broiled for 2 min. They come out better than that which is served in restaurants and are much healthier and lower in fat. I recommend giving it a try! I had forgotten about those bacon bits; I originally got them to make a vegetarian ham (to get the smokey flavor), and this is all part of Operation Clean Out Cabinets. gluten-free
