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Breakfast was a skillet type of meal. I used mushrooms, extra firm tofu, sweet potato, broccoli and some vegan cheese.
I fried that all together in a pan with olive oil. At the end, I added some vegan cheese to dress it up a bit.

My sushi from the yesterday, made a great lunch. It was so full of flavor and fresh. We bought a huge bag of carrots, so I am feeling like I need to eat them all the time.
For dinner, I had my dad and step-mother over for a bit. We were going to watch the Super Bowl. I wanted to make a soup, and this is what I came up with.

I had a hug container of vegetable juice. I also wanted some potato so I came up with this recipe:
3 Potato, and tomato soup

1 green pepper cut into 1/4 inch cubes
1 yellow pepper cut into 1/4 inch cubes
3/4 cup olive oil
About 6 cups of vegetable juice
2 Sweet Potato into 1 inch cubes
2 Idaho Potato into 1 inch cubes
2 Yellow Potato into 1 inch cubes
3 carrots julienne cut into 1/4 inch slices

Get the peppers and olive oil going at medium heat for about 5 minutes.
Add the juice, and all the potato that have been cut into 1 inch cubes.

Add some Onion Powder, garlic salt and pepper
Simmer for as long as you want, I did mine for 3 hours.

For an added effect, I made some carrot flowers that tried to float on top!

Dessert was a vegan pineapple upside down cake.

Pineapple Upside-Down Cake

* 1/3 cup margarine, melted
* 1 cup lightly packed brown sugar
* 1 20-oz. can sliced pineapple, drained, reserving juice
* 8 maraschino cherries, stems removed
* Reserved pineapple juice mixed with enough soy milk to equal 1 3/4 cups
* 1 tsp. vanilla
* 1/2 cup vegetable oil
* 1 cup granulated sugar
* 2 1/2 cups all-purpose flour
* 2/3 cup soy potein isolate/shake drink mix (available at health food stores)
* 1/2 tsp. salt
* 2 tsp. baking powder
* 1 tsp. baking soda

Preheat the oven to 375°F. Pour the margarine on the bottom of a 9-inch by 13-inch glass dish, sprinkling brown sugar evenly over top. Arrange pineapple slices side by side on top of brown sugar, putting a cherry in the hole of each slice. Combine the juice-and-soy-milk mixture, vanilla, oil, and sugar in a large bowl. Into this mixture, sift the flour, soy protein isolate, salt, baking powder, and baking soda. Beat with an electric mixer until smooth. Pour this batter over the pineapples in the glass dish, spreading evenly. Bake at 375°F for 25 to 30 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool for 10 minutes before flipping onto a serving platter.