Matt Hampel | matth.org

With luck, nearly none of these recipes require more explanation to replicate.

On Tuesday, R. and I made:

Fiery tofu with chilies, orange, and ginger, from Vegetarian Times February 1, 2009  p.46 (one version online)

Lightly cooked broccoli and roasted red peppers, chopped , with mixed balsamic vinegar and sesame oil, sesame seeds sprinkled on top. Red peppers roasted over a gas flame with tongs.

Potatoes, sliced in the Cuisinart, laid out on baking sheets, splashed with soy sauce and oil, and baked at about 475º

Mellons, balled, with some chopped mango.

Wednesday: Found extra lasagne noodles. Made a white sauce, dumped whole canned tomatoes in the blender (oops, thought they were crushed before I opened the can), mixed together, put in oven.

Lentils with orzo; tomatoes chopped small, parsley

Cubed sweet potato, apple, sunflower seeds, mint, avocado — adapted from the Feb 2009 Vegetarian Times

Beets, plain, sliced

All cold