I’m finishing up May’s vegan meals with way too many pictures of food.

Stir-fry Bowl

Pasta Bowl with extra black olives

Homemade soup from leftover veggies

I grew some beautiful Cilantro in our little garden. These lovely greens were from last year’s seeds that dropped into a planter. Now, personally, I like Cilantro, but while cooking an innocent meal for my family, I learned just how much they really don’t like Cilantro.

I made Cilantro-Lime Rice, and everyone tried it, and only I liked it. I also got griped at by everyone for making the worst meal ever. It was Fajitas, homemade guacamole, and chili-lime corn, along with the hated rice. They are crazy, it was delicious.

This was an exceptionally delicious batch of Vegan Mac & Cheese with Baked Potato Wedges

I was pretty bummed when I found out that my favorite local grocer was no longer carrying Vegan Chocolate Chips, but I lucked out and found them in Missouri! One more reason to visit my home state.

So one of my goals is to perfect homemade vegan ice cream by the Fourth of July. I’m making each batch from scratch, and coming up with the recipes all on my own. This was a batch of double chocolate with a banana base. I thought it was amazing, Agnes said it was completely gross!

Leftovers, delicious ones at that

Tofu Scramble

Homemade Vegan Au Gratin Potatoes with Broccoli. My goodness, this was really good.

June is here, and I am trying even more items that I’ve never had before. Dylan and Agnes have discovered a bunch of vegan snacks that they like, and they are trying a few more vegan foods too. I still don’t have the boundless energy that is supposed to follow veganism, but my health has truly improved.

I stocked up the fridge with lots of vegan baked goods.

I love baking bread from scratch.

I made vegan grilled cheese with homemade bread and vegan cheese shreds.

Clean out the fridge rice bowl

All of these tasty veggies were on sale, and they were delicious.

Kale and Baked Potato Bowl

Vegan Taco Salad

Homemade vegan Banana Nice Cream

Kale and Quinoa Bowl

Vegan Quinoa Lasagna bake with homemade garlic bread

Homemade Soup with fresh rolls

I’ve got one more post in this series, and it is packed with veggie goodness.

I’ve made it five months completely Vegan! I’m really happy that I’ve stuck with it, and I’m feeling pretty good too.

When the weather warms up, I really don’t feel like eating anything. I’ve made this cool salad of Avocado, Artichoke Hearts, and Black Olives a few times.  It is delicious.

I’ve run into a few Avocado sales, and that calls for homemade Guacamole.

Late night snacks for The Expanse. My youngest kids love the Coco Loco chewy bars too. I have to buy at least two boxes every time I go to the store.

Lemon Pasta with Kale. Simple and delicious.

Breakfast for dinner.

Taco Salad

Homemade Sushi

Broccoli Vegan Mac & Cheese

Stuffed Avocados

Vegan Not “Tuna” Salad and Baked Potato Wedges

Awwwww yeah!!! Look what I finally found locally! VEGAN CHEEZE!!!!! I was so happy when I came across this at my favorite store. It is delicious, and now I can enjoy proper Vegan Pizza.

Taco Salad bowls have become a family favorite. It is actually a meal that everyone will eat, so yay, no extra cooking for me.

I’ve got another two posts coming up. May was a good month for vegan meals.