I made some yummy soup out of leftover vegan mac and cheeze.

I baked some vegan rolls (don’t tell the family) and paired it with pasta salad with plenty of veggies.

We picked a few tomatoes from the backyard.

I turned them into a simple, but delicious rustic lunch.

I also used a few of the homegrown tomatoes and some okra from the front porch in an amazing batch of veggie fajitas.

I have to say that my fajitas have been better than the take-out fajitas.

Guacamole topped burrito bowl.

Stir-fry

More vegan baking, Banana Muffins. The kids love these, but my husband doesn’t. Oh well, can’t please them all.

Messy Tostadas with homemade Mexican Rice