You may want to sit down for this one. I've made dinner THREE NIGHTS IN A ROW for my family. But wait, it gets better. All dinners have been vegan. And (this is a huge thing) ALL have been given a thumbs up by every member of my family!!!
Tuesday night I made a black bean/pepper/fresh corn/tomato kind of chili and topped it with cornbread (made with soy milk and egg replacer) and baked it. I served this with a simple salad (homegrown tomatoes, mixed lettuce, fresh corn, and avocado) and called it good.
The next night was chili-lime glazed tofu that I served with quinoa and some steamed kale. Kids didn't like the kale much (next time I'll flavor it to make it more interesting), but loved the tofu and were ok with the quinoa.
Last night I made a lemon garlic pasta (a little less overtly vegan than the tofu night) from "Eat, Drink, and be Vegan" and served it with some leftover borscht that Tucker and I made on Sunday night and an everything salad (thanks Tim for making a killer salad).
Speaking of borscht, I got to take a cooking class last weekend from Colleen Patrick-Goudreau in Oakland. Once I take the time to download the pictures from the class, I'll write about that. The reason that relates to the soup is that Tucker took the class with me, and he made the soup from a recipe that Colleen demonstrated in class. Go Tucker!