Some food finally! (But first a little background story)
Dinner Invitations from my Parents..
Mom: Hello honey, what are you and P doing this weekend? (She likes to get me to commit to an empty schedule before she springs her request on me… could be a Mom-funded shopping spree or dog sitting or cleaning out the garage)
Me: Umm… [attempting to gain the upper-hand in this little chess game] well we’re pretty busy this weekend… just tying up loose ends and all..
Mom: [timidly] Well, Dad and I just wanted to see the two of you for dinner or something?
Me: [feeling guilty I was suspicious] Sure Mom dinner sounds great!
Mom: Great! Well, we have pot roast from yesterday and some porkchops we thought we’d fry up… and uh… some broccoli in the fridge.
Me: uhh.. okay… [hangs up & looks at P] They said they have pot roast, pork chops, and broccoli… should we invite THEM over for dinner?
P: Yeah…
[[side note... after everyone was fat, full, satisfied, and off their guard Mom & Dad were like "Oh right... so we're going out of town next weekend and the dogs... Guess what we're doing this weekend?]] Here’s what was on the menu:
Vegan Lasagna
Whip up some of Grandpa’s Spaghetti Veganized Sauce (I spiced up this sauce with extra eggplant and mushrooms that we had around from roasting) and some of PPK’s Tofu Basil Ricotta and layer that shit on up with some no boil lasagna noodles. Follow directions on no boil lasagna package and you’re good to go! We actually wanted to make stuffed shells but I couldn’t find any at Trader Joe’s and we were to exhausted to go to yet another grocery store. This was delicious, almost frighteningly meaty, and the confusion that resounded from my explanation of PPK’s Tofu Basil Ricotta was a big hit.
Vegan Seafood Linguine
So I’ve made a version of this before, pretty simple, but added a fun new addition more for presentation than anything… Roasted Radishes from Yum, Yum Kidcupcake as little mock scallops! Seriously, so simple and soo amazing… although this time we used regular round radishes that we got from the Farmer’s Market which made way cuter “scallops” but weren’t quite as good as when we did it before from radishes out of our CSA basket which I think may have been the French Breakfast variety but not positive.
Anyway For the Sauce:
Saute some chopped onions, minced garlic, and chopped mushrooms (this time I added some eggplant as well) in a little olive oil or “butter” when they’re nearly done add in some wine, veggie broth, and a touch of unsweetened “milk” (I’ve used all kinds… not much of a difference). If it’s too thick whisk in some corn starch. All measurements depend completely on how much you’re making and what you like but it should be a light sauce. Toss with some linguine (you don’t have to drain your linguine completely or you can toss noodles with water right before you mix everything together.
Roasted Vegetables
Chop vegetables, sprinkle with olive oil, lemon pepper, and garlic salt and roast… maybe at like 400 for 15-20 minutes or so. We did brussel sprouts, cauliflower, broccoli, onions, garlic, mushrooms and eggplant.
Foccacia
Again with the foccacia from Vegan Feast Kitchen (that dough just keeps on comin’) served with olive oil and balsamic vinegar.
Add in some wine and you’ve pretty much impressed the parents without breaking the bank or your back in the kitchen all day… fed all of us plus lunches… and I think there’s some leftovers going bad in the fridge right now…
I’m not over it but I’m feeling a little less apocalyptic than I was feeling yesterday… I’m trying to be hopeful… and believe in people… and all ya’ll (for Stacy) have definitely helped with that. There are still a lot of decisions to be made but we’re feeling grateful for the ones that we still have the PRIVILEGE of mulling over. Let’s cross our fingers that this whole 
