Last night one of Musty's friends came over for dinner. In fact, Musty invited him over at the last minute! :) But that's no problem, I love having dinner parties!!
Anyhow, Musty was very eager for more roasted veggies, so I made a BIG batch of roasted goodness: rutabega, red beets, chiogga beets, butternut squash rings, and some fennel. I wasn't sure if I would like the fennel, but I LOVED it! I roasted them with a tiny big of olive oil and salt, and added some chopped up garlic bits for the last 7 minutes or so. Total roasting time: 1 hour. See my neat new square red Pyrex dish? :)
Also, we had a big dinner salad. I'm ashamed to say that Musty actually went out and bought this salad from our local veg restaurant (Dharma's). They make great salads, Musty loves them, and we were having company and had no salad fixin's ! Their salads are loaded full with olives, artichoke hearts, sunflower seeds, avocado, grated beets, carrots, cukes... mmmm.
And - of course - we ate some more of our yummy piroshkis. Still have 4 more unbaked in the freezer!
Tonight we had a nice family dinner at my parents' house to celebrate my brother's birthday and my nephew's birthday. Their bdays are a week apart, so we had a joint party. It was so fun. Traditionally, my mom makes "taco joes" on their birthday - spicy ground meat over fritos with mexi-toppings. But, because she's awesome, she made some super tasty vegan kidney bean chili for my two aunts and I (the veggies!). I topped mine with olives, lettuce, tomatoes, salsa, & hot sauce - and skipped on the fritos. MMM
Also, I made them a birthday cake. It turned out great! I made a two layer chocolate cake, using the vegan chocolate cake recipe from the Joy of Cooking. Have you ever tried that recipe? I don't know if it's in the brand new edition, but it's super easy and great! My brother is on a diet, and wanted a low fat cake - so I subbed half the oil with silken tofu. This whole cake has 1/4 c of oil! Also, I used de-seeded raspberry jam in the middle, rather than frosting. I frosted the top with a very simple, low-margarine frosting... and just left the sides plain. Also, I used half whole wheat pastry flour. All that - and it was STILL a totally delicious and amazing chocolate cake that everyone loved. Hoorah for vegan dessert!