The cream sauce is made from silken tofu, roasted garlic, and vegan parmesan. I used brown rice pasta, mixed that together with some basil, and then added the finished seitan and mushrooms.
The seitan and mushrooms were marinated with lemon juice, garlic, and basil: 
The pesto topper has sun-dried tomatoes, live sprouted almonds with marinara spices, basil, garlic, olive oil, and salt, the Vegan With a Vengeance recipe with a little less oil.
I hope he likes it! 
Pad Thai recipe from Vegan With a Vengeance, my favorite, with bean sprouts, chives, broccoli, green beans, carrots, cilantro, lemongrass, onions, peanuts, and garlic. I made the Seitan O’Greatness recipe, but with chilies, ginger, coriander, lemon peel, and peanut oil.
I made my own noodles for this recipe with spelt, oat, and unbleached white w/ wheat germ flours. The protein for the pasta alone (for 6 small servings) was 41 grams. The seitan added 172 grams. The person I am making these dishes for likes to eat lower fat and high in protein.
One of my favorite quick dishes that I like to serve to others is Pad Thai, especially the recipe from Vegan With a Vengeance, with some extra vegetables thrown in. You can’t beat the garlic, lemongrass, chile, peanut, and lime flavors – such a great combo!
Between legumes, nuts, seeds, vegetables, fruits, and whole grains, it’s hard to pick one from each category as a favorite, but for VeganMoFo (and only during this special month-long project! :p), I will attempt to do so.
If I had to choose a favorite legume, I think it would be white beans, specifically the cannellini variety. Besides being high in protein, dietary fiber, calcium, and iron, they have great taste and a creamy texture to boot!
Excellent in my Cajun white bean soup and white bean gremolata with lemon, garlic, parsley, and extra-virgin olive oil, I’m guessing this legume also makes quite the appearance in Veganomicon’s Leek & White Bean Cassoulet with Biscuits. Stay tuned!
In the meantime, try the white bean & tempeh patties or white bean gravy from Vegan With a Vengeance.
Photo from PinkHairedGirl!!
Cajun white bean soup with recipe: http://utopiankitchen.wordpress.com/2007/10/22/cajun-white-bean-soup/
White bean gremolata with bread & pita chips:
Vegan With a Vengeance for ricotta
Finally, I made something picture-worthy! I’ve been eating a lot of greens and broccoli. In fact, broccoli was my appetizer to this dish.
Let me just say, when people tell you that fresh pasta is so much better than dried, they are not exaggerating. Fresh is delicious! I love the texture and the fun of making the sheets, and then cutting them or making the raviolis. I made some whole-grain spelt fettucine as well.
You know what I missed when I was on vacation? Ethiopian food! This time, the miser wat is accompanied by Vegan With a Vengeance crepes, and they make a nice pairing, without the headache of making injera that may not turn out. By the way, I use a cast-iron skillet for the crepes and have no problems with sticking; it’s an excellent recipe.
Vegan With a Vengeance
This is definitely my favorite way to eat millet, and I have made this recipe quite a few times! This time, I served it with a basil pesto instead of a sun-dried tomato pesto, but I had fresh and sun-dried tomatoes on the side with my dish. It’s very easy to make and millet forms into squares just as easily as cornmeal/polenta. The polenta is low in fat, but the pesto adds enough richness and flavor to make a complete meal!
Don’t buy your special someone diamonds (http://www.artsci.wustl.edu/~anthro/courses/306/africa_diamond_wars1.htm). Encourage peace with these date-nut diamonds from Vegan With a Vengeance. Has coconut, a flaky crust, and walnuts.
Vegan With a Vengeance
Eat this hot or cold, left over or not, with veggies or just spices! My favorite tofu scramble. Actually, the only one I will eat so far. I made one years ago with Gimme Lean, which was the turning point in which I didn’t like any items that were similar to “meat.” I’ve also made this topped with avocado, but this time, it has green bell pepper, onion, and carrots.
Vegan With a Vengeance
I had to put this together quickly, as we are going skiing tonight. It’s a bagel with Vegan Gourmet cheddar, a tofu cutlet (seasoned with rosemary, garlic, salt, turmeric, and nutritional yeast), and VWaV tempeh & white bean sausage patties. The salad has baby spinach, lemon-chive dressing, roasted pumpkin seeds, and dried cranberries. How’s that for fuel prior to exercise?
