It is officially tax season, so I find myself working later and being more tired when I get home. So when I am willing and eager to cook, I take advantage of the ability to make large batches that I can draw from all week long. Like this Smoky Split Pea Soup from ED&BV.
I left out the smoked tofu and just added some liquid smoke instead. Mmm... I love soup, and split pea has always been one of my favorites.
Also from ED&BV, I made the Blueberry Carob Pancakes, with some Celestial Cream to go on top. The pancakes were heavenly--I just love carob--but the cream was so rich and delicious that it was otherworldly. This is one of the first dessert recipes I've made with silken tofu that didn't actually taste like tofu! One of the best parts of this breakfast was when I froze the leftover pancakes--knowing I would be able to enjoy them again soon!
I made this Key Lime "Cheesecake" from Vegan Planet, after many times of flipping past the recipe, eyeing it, knowing I didn't need to consume it, but knowing how fun it would be to make. I finally broke down. It was so easy to make... and so bad, but so good. And it got a seal of approval from one of my co-workers. I especially love the gingersnap crust.
And this salad is just a typical dinner for me... Nothing fancy, but it serves its purpose. I find when I come home from work that I don't really want much to eat, so a salad is usually perfect.
I'll try to do some blog-hopping this weekend... I've gotten out of the loop, but I have been peeking in on your blogs when I could even if I haven't had time to do much commenting.