Food lately.

Mom's Polenta with Rice and Beans from The China Study Cookbook by Leanne Campbell.
Absolutely delicious and very filling.

Homemade bread with sun-dried tomatoes. 
Sliced and ready for the freezer.

Creamy Strawberry Tart made with raspberries instead.
Who knew cashews could taste so good as a tart.
From Artisan Vegan Cheese by Miyoko Schinner

Asparagus and Mushroom Quiche with a 

Brown Rice Crust from Fat free Vegan

Todays lunch. Homemade bread topped with avocado tomato vegan cheese kale and vegan sour cream.