Tonight's dinner was a Tater Tot Casserole from American Vegan Kitchen. The filling was vegetables (carrot, celery, onion, mushrooms) sauteed with TVP, which I'd never cooked with before. TVP is a super old-school meat substitute that is very cheap. It comes dried, in bulk, and has to be rehydrated before use. I've been sort of scared of it but it worked out really well! This was really like a shepherd's pie except with tots on top, rather than mashed potatoes.
I also made a new muffin recipe from Vegan With a Vengeance - cherry almond. Looking forward to trying these for breakfast tomorrow morning.
Dessert was killer: Mint Chocolate Truffle Pie from Vegan Diner. The crust is made with mint Oreos, and the filling is silken tofu mixed with an entire package of melted chocolate chips, plus mint extract and some confectioner's sugar. It was GREAT. I couldn't believe how well it set up after only a few hours in the fridge.
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