Vegan MoFo Day 10: 3.5

Tonight we had dinner with my parents to celebrate Olivia's half-birthday.

We met them at La Margarita in Round Rock. Olivia chose the peanut butter and jelly taco...just a tortilla spread with PB&J.  This is a pretty genius kids' menu item if you ask me.

I had the veggie enchiladas with ranchero sauce, hold the cheese. 

Happy 3 1/2!

Recipe Roundup

Here's a roundup of recipes I've made in the past couple weeks, that I haven't included in other posts.

Roasted Butternut Squash Soup from Vegan with a Vengeance. Made with leftover roasted squash that I froze a couple months ago. 

Emily's Mexican Stuffed Peppers with Quinoa and Black Beans. I subbed chickpeas for the black beans. Soooo good. I almost could not stop eating.

Hawaiian Sweet-and-Sour Vegetables over Rice, from The Tropical Vegan Kitchen.

To use up leftover pineapple, this was my take on Hawaiian burgers -- MorningStar Farms Asian veggie patties, pineapple rings, and chipotle Veganaise. Served with a side of sweet potato fries.

Veggie enchilada's from La Margarita. Reliably tasty Tex-Mex.

A friend made this Crockpot Spinach Lasagna for a potluck and I had to have the recipe. She omitted the sausage from the original recipe and of course I did, too. I'm going to use my slow cooker more and more as the weather heats up. Not having to turn on the oven on a hot Texas evening sounds good to me!

To use up the remnants from a bag of tortilla chips, I made Appetite for Reduction Tortilla Soup.

Finally, Slow Cooker Sloppy Lentils from Rooted Vegan. See what I mean about using the slow cooker more? This is the BEST vegan sloppy joe recipe I've tried. I am partial to the recipe in How It All Vegan, but I think this may be slightly better. And I know it's easier! If you haven't checked out Rooted Vegan (it's kinda new), definitely do! I've pinned many recipes to try.

So what should I make next week?