I went a little cooking crazy yesterday — I kicked things off with Carrot Cake Pancakes (yum!) and then spent most of the afternoon making a couple of recipes out of How it All Vegan. I tried their recipe for Garden Medley Vegetable Stew (lots of veggies, turmeric, cumin and chili powder…yum, yum, yum) and also the Classic Spinach Lasagna (the traditional ricotta cheese/egg mixture replaced with a mix of medium tofu, non-dairy milk, spices, lemon juice and spinach). I also used Daiya mozzarella-style shreds and the PC Blue Menu Veggie Bolognese Sauce in the between-the-noodles layers. I was pretty happy with how both recipes turned out!
In the evening we went down to Pan, the most vegan friendly restaurant in downtown St. Catharines. A friend was celebrating her birthday and had booked the restaurant for a private dance party. It was great fun — lots of wee kids running around and tearing up the dance floor. Good food, good beer, good atmosphere and good company! Yay!