Stir fry (made with Bragg's Aminos' marinated tofu, homegrown Ichiban eggplants, zucchini green squash, roma tomatoes, mavras pepper, basil and oregano, along with store-bought onion, garlic, and spinach) and boiled Pole Beans (homegrown, as well!)
Whole Wheat Zucchini Bread
Stuffing for yet another stuffed zuke.
Eggplant parmesan (made with homegrown Ichiban eggplant)
The Fat Veggie Salad
Vegan apple cinnabanapplesauce cupcakes
Flautas con calabacitas (served with black bean salsa, sliced pineapple, and avocado)
Veggie empanadas...
The Station.
Fig Cookies!
Vegan burger (BBQ'd), served with sliced avocado, pineapple, and local sweet corn (BBQ'd with parmesan cheese and an ice cube wrapped in aluminum foil)
Stuffed Zucchini
Veggie Tacos
Zucchini Parmesan
Vegan Banananana Nut Loaf (recipe taken from Barefoot And In The Kitchen 2)
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