Finally, Sunday Dinner

I can’t believe it’s the last Sunday of the month and only my second Sunday dinner. I had been looking forward to spending time with my son and being back in the kitchen, so here’s what I cooked up. I’m a little out of practice with the camera – sorry.

What’s in my favorite vintage bowl?



ED&BV’s Kid’s Dynamo Hummus

I can appreciate a hummus for kids, but this didn’t have enough flavor for me, so I added a little tamari, cumin, and AP seasoning. However, I love the cashews in this, and it made for a very rich hummus. We scooped it up with these new Popchips. These two varieties contain only vegan ingredients.

The bags say the chips are not fried and not baked – just popped. They are pretty good!


For Chase I made Cashew Ginger Tofu also from ED&BV, only I used all my cashews for the hummus so it was actually Peanut Ginger Tofu. I forgot to take a picture of it, but you can see it on Chase’s plate later in the post. This sauce is omg fantastic! It’s runny when you first make it, then thickens into perfection when it bakes.

For myself, Cauliflower Steaks with Cauliflower Puree, from this month’s Bon Appetit. They were just so pretty in the magazine and to me, this was better than roasted cauliflower. We both loved this. To make, you slice a head of cauliflower in half from top to stem, then slice off two one-inch “steaks.” You sear them 2 minutes on each side in a bit of olive oil, then bake them for 10 minutes in the oven. You make puree with the rest of the cauliflower. Here’s a steak being seared.

I didn’t like the puree recipe in the magazine, so I made my own seasoned with salt, pepper, garlic, and nooch, and I must say it was awesome. Oh please try cauliflower this way. It was fantastic! Here it is plated – yummy and fun!

Also from the magazine, the ugliest thing I’ve ever made – Raisin Vinaigrette.

But it was delicious on our broccoli. The raisins are pureed with oil, vinegar, and cumin – sort of Indian style.

Black & White Rice Pilaf

Broccoli Slaw with fresh herbs and greens.

And a delicious Oatmeal Bread from the bread machine.

Here’s Chase’s plate. See how thick and creamy the tofu sauce is?!

I made Snickerdoodles from LDV for dessert. My only change was to add a little cinnamon and vanilla to the batter. I didn’t like them warm from the oven because they tasted too much like flaxseeds, but after dinner they were delicious, no flaxy taste at all. Crispy edges and soft inside, and not too sweet. Chase said “like eating cinnamon toast.”

I also made my usual big pot of beans Sunday morning, just to have handy. These are pintos.

And some Potato Leek soup (not vegan) for my dad. He still doesn’t have much appetite, so the doctors have told us to give him whatever he will eat because he basically just needs calories. For some reason he only wants coke, juice, ice cream, shortbread cookies, and oatmeal, pretty bland stuff. I hoped he would enjoy a rather plain potato soup to get just a few nutrients in him, and to my delight he ate quite a nice bowlful! I told him I was sure everyone at my regular market was looking at me funny when I went to the checkout with chicken broth and cream. But I didn’t mind. Not one bit.