Brought to you almost exclusively by the vegan tome Veganomicon (all hail Terry Romero and Isa Chandra Moskowitz):

Chickpea Cutlets (who knew that there could be a meat substitute that was actually delicious? I know, I know, coming from a vegan herself, but these things were good! Crunchy, some bite, and a lovely lemon flavor — halleloo)

Red Wine Herb Sauce (who doesn’t want their gravy to be made out of wine instead of animal juice, I mean really? Also, shallots are the star of any show they show up to. Side note: it is hard to find marjoram. Also, I deeply fear that after my investment of three dollars and forty nine cents, not to mention a solid two minutes of my life, I will never find occasion to use that marjoram again)

Roasted Broccoli and Brussels Sprouts (keep it simple, keep it classy, oil, salt, and pepper, and let that good good cruciferous flavor shine)

Herb Scalloped Potatoes (don’t you hate it when a recipe works better the first time you make it, then the second time around it’s like, meh, compared to the memory? Of course, I imagine it helps when you actually follow the instructions, instead of going rogue like a fool…)

Orange Glazed Carrots (honestly, didn’t really get to these I was so happy munching on those cutlets and sauce, but yay! Winter-y Christmas-y vibes! I spent two dollars on fresh thyme! I probably didn’t need to!)

Arugula and Pear Salad (generously provided by good friends, with just a hint of sunflower seed crunch and a flavorful Italian balsamic dressing)

Plush Coconut Cake (that Deb Perlman of Smitten Kitchen is not a vegan kills me every day — but when she releases a vegan cake recipe, you know I’ll be all over it. The cake itself had a pleasant nearly savory flavor, and a thick moist crumb that was almost breadlike. Also, it was drop dead gorgeous)

Great Friends (awwwwwwww. But really, I love those guys)

Full of food and with a sink-full of dishes that I will not by washing,

M