Cooking plant-based recipes from scratch: a five day retrospective

We have become a husband-and-wife cooking team. As of late, a vegan cooking team. A lot of heart goes into our food. Matt is a gifted cook, and I can do a few delicious dishes really well. Usually, Matt is the line cook to my executive chef (i.e. I tend to coming up with ideas. find recipes, crave specific ingredients, and/or sometimes I just demand my favorites of Matt's repertoire. In other words, the poor dude is a slave to my whim. Hope he doesn't mind my role, because, well, too bad; it ain't changin.').

It's funny, though, because the more we cook at home, the more restaurant food disappoints. We can often do it better; and moreover, making it at home costs a shocking fraction of the price of eating out.

A lot of times people say, "Well, going out to eat is a special treat." Sure, but cooking and creating together is just as spesh to me.

Below, what we ate for dinner (and for lunch the next day, as leftovers) this week

Sunday: Caramelized Onions and Quinoa -and- Collard Cole Slaw

Monday: Crispy Cajun Chickpea Cakes

Tuesday: Indian Style Spinach and Potatoes (the naan was not homemade--this time) -and- Dessert: Sweet Couscous with Cardamom and Pistachios

Wednesday: Yellow Curry with Sweet Potatoes and Tofu

Thursday: Root Soup -and- Boule (french bread made by Matt)

Tonight: Vegan Pizza...can't wait!