Well, I have survived my first week of work and am re-adjusting to getting up at 4:45am. Luckily I only work a couple of blocks away from work since I have to be there at 5:30am. I have been making dinner in bulk so that I have nutritious vegan foods to take for lunch. We don’t use microwaves or plastic, so I have to take things that are either good cold (like my cold spaghetti today), or that I can heat in the morning and put in a thermos (like yesterday’s Vegetable Chowder). Thank goodness I still have some leftovers, because that will pretty much cover lunch this week. Tonight I am making vegan nachos. I will post pics and the recipe tomorrow. I am pretty excited about them. I have an idea in my head for how I want them and hope the taste matches what I imagine.

I got a great new vegan cookbook for Christmas. It has a lot of great recipes, many of which use tofu. I have been wanting to try some of the recipes because I don’t usually cook with tofu, mostly because I don’t know what to do with it, so I am psyched about learning how to cook with it. The cookbook is called Vegan Planet by Robin Robertson.

Has anybody used any of the recipes from this book? If so what are your favorites? I am looking forward to trying the French Toast and the Tofu scramble.

Also very exciting, I posted about Scheese a couple of months ago and had heard it was now available in the U.S. but couldn’t find it anywhere. Well, I just learned that you can order it through Vegan Essentials. Whole Foods is starting to carry it in very limited cities (Tempe, AZ among just a handful), but only the very lucky will have the opportunity to walk into a store and purchase whenever for now. I am definitely wanting to order some. My son loves cheese and I am hoping that this will get him off of it for good.