Monday night was a very easy pasta dish. We made the Instant Roasted Red Pepper Sauce from Vegan Express and had that over pasta and broccoli (dump frozen broccoli into the pasta water when the pasta has 3-4 minutes left to cook). We doubled the sauce recipe and it goes like this: mix 1 12-oz. package of silken tofu, 1 12-oz. jar of roasted red peppers (drained), a little parsley, 1/4 c. lime juice and 1 tsp. salt in a food processor until well blended.
Tuesday was election day and I took a vacation day from work to volunteer for Obama (and he won in Virginia!). I also had slightly more time for cooking in the evening and another thing we wanted to use up was the package of ring-shaped pasta. Yup. Spaghetti O's! Without the meatballs this time but with plain 'ol diced seitan instead. (And also with a salad.)
It was back to work Wednesday and dinner was some quick fried rice since I also managed to cook a batch of brown rice Tuesday night to have at the ready.
On Thursday we also managed to throw together a simple salad, which we had with couscous (from a packaged mix) and easy barbecued tempeh (pour about 1/3 a bottle of barbecue sauce over diced tempeh and bake at 350° for 25 minutes). Friday was one of Darlene's old standbys, sort of a mock chicken-noodle soup that she makes with seitan and cute little pasta stars.
And I had another idea for Saturday but time got the better of us and we dug into our stash of boxed Indian entrees. We stock up on these things whenever we see them on sale and we cook some rice and nuke them in the microwave for a really quick meal. In fact I just went over to the Tasty Bite web site to borrow some pictures and I found that they sell their Indian and Thai meals on-line for much less than we normally find them for in the store. We like these Tasty Bite meals too because they clearly label which ones are vegan.