We are coming down the home stretch! Sunday we usually eat really well, and as usual we did. The only thing different was we ate vegan and well.

For breakfast we started out with homemade chocolate chip pancakes. The kids had been asking for pancakes all week.  I use to make egg-free/dairy-free pancakes all the time, but I couldn’t find my recipe so I adapted my typical recipe with eggs, to be vegan. They came out great, better than my old recipe.  I doubled the recipe with the hopes we would have leftovers for Monday’s breakfast.  No such, luck they were all gone.

For lunch, I also tried a new recipe.  Sometimes I make corn or bean enchiladas for vegetarian day, but I wanted to do a twist and make corn taquitos.  I started by combining  the following for the filling:

2  TBS of chopped cilantro
2 cups of frozen organic super sweet corn
1/2 cup of sauteed onions
2/3 cups of Toffuti sour cream
1 tsp of ancho chili powder
1/2 tsp salt
1/2 tsp of pepper

I placed the filling in a flour tortilla and rolled.

See how big they are! Then I deep fried them in corn oil. Not taquitos, maybe we can call them chimichangas?!?!

I served them with a side of plantains (lightly salted after sauteing) sauteed in coconut oil, and Zataran’s red beans and rice (surprisingly vegan). Everyone really liked this meal. Big success, despite the fact that they didn’t quite look how I wanted them to.

vegan corn chimichangas, fried plantains, and red beans and rice

I knew dinner would take a long time, so I planned on homemade chocolate chip cookies for snack. I’ve made vegan chocolate chip cookies before and the recipes that I developed or tried previously have been good, but just okay.

Cookies in the oven

I typed in “best vegan chocolate chip cookies” in the Google search browser and this is the first chocolate chip cookie recipe that came up. I thought to myself, yeah right, but hey we are doing something new so why not. I did use rice milk instead of almond milk. These cookies were absolutely divine!

The best vegan chocolate chip cookies

They were crispy on the outside and chewy on the inside. A disclaimer, I used virgin coconut oil and the cookies did have a slight but pleasant coconut flavor. I bet if you used refined coconut oil, the coconut flavor tends to be toned down, you wouldn’t taste the coconut at all. I couldn’t stop eating the cookie dough either. I’ve never been a fan of cookie dough, but this might make me a convert. Now I’m having dreams of making a vegan ice cream with cookie dough in the summer.

The cookies kept everyone happy until dinner. Dinner was later than usual, it didn’t get on the table until 6:45pm. Dinner didn’t go to well– I was the only one that liked it. The kids barely ate, and my husband ate, but registered his complaint. I served rosemary polenta with a caramelized onion and mushroom compote (made with those expensive trumpet mushrooms) and garlicky greens on the side.

Prepping for the mushroom and onion compote. Trumpet mushrooms, red onion, sage, and thyme

It was the most time consuming meal yet and everyone usually likes the greens which are mix of kale and swiss chard with an entire head of garlic, but not this time. Maybe I should have saved the cookies for dessert.

Vegan Rosemary Polenta, Onion and Mushroom Compote, and Garlicky mixed greens

One more day, until the verdict…stay tuned.