I had a few meat loving people over for dinner on NYE and had to think of a meal that they would love too.
We made some quick pasta (Egg free: semolina flour + ap flour + water ) in my Phillips pasta maker. Marinara from Crossroads Cookbook, roasted carrots and parsnips with a maple sherry glaze (mostly from Crossroads Cookbook) and roasted Brussels sprouts with balsamic reduction.
Not pictured: Started with a small side salad. I've been doing hydroponic gardening and had enough homegrown lettuce to mix in with some spinach, spiraled cucumbers, croutons and a pretty simple elderberry vinaigrette.
And for a bonus picture, my lunch the past few days has been this homemade seitan sliced thin, just mayo, greens, and spicy heidi ho chia cheeze: