Dante

Tonight's dinner: Shrimp and grits

You've seen the eGullet Culinary Institute's Drive-In Food course, yes?

Tonight's dinner, mapo tofu with chard over noodles

it's been a running gag that my vegan cooking tends to bve much tastier than that of most of the vegans that I know, with a couple of very noteworthy exceptions. I totally get what you say about the California style, I tend to say that it "tastes like penance", like the cook is trying to make up for having eaten animal protein at some point in their life. Sad as it doesn't have to be that way- vegan food can be truly amazing.

I second this- it's sooooo much less expensive and so easy to modify to your own tastes.

Might I recommend perusing... http://www.isachandra.com https://www.thugkitchen.com and https://www.youtube.com/user/VeganBlackMetalChef I'm a total omnivore and love meatless cuisine and these three have served as my go-to for vegan foods.

Tonight's dinner, elote brats and Texas Wiener brats on grilled King's Hawaiian rolls, with steamed asparagus with a sauce of sweet soy sauce and umeboshi vinegar on the side.

Tonight's dinner: yakamein

Last Night's dinner: potato, pea, poblano chile, and pork curry over rice.

Last night's dinner, chicken simmered in a sauce of onion, rice wine, stock, and soy sauce (thickened with egg) over couscous, with steamed and buttered rapini on the side.

Tonight's dinner- fried chicken with gravy and biscuits, with steamed corn on the side.

Tonight's dinner: beef and potatoes simmered in brown sauce with peppers, side of sauteed collards

Tonight's dinner: Gatta curry over bulgur with rapini

Tonight's dinner- Beijing style meat sauce over lo mein noodles (with veggies added as I'm trying to cut back on the pastas), with sliced cucumber on top

Tonight's dinner- fish and chips (hand cut chips, home-made tartar sauce) with steamed edamame on the side.