Tempeh, spinach, shiitake mushroom, and broccoli stir fry
I used garden veggie tempeh and I simmered it in water for ten minutes, which is a trick I learned in the Student's Go Vegan Cookbook to take out the bite.
Pasta fagioli (kind of)
I used a recipe for pasta fagioli from this month's VegNews but I used fusilli (spot that Sienfeld episode) pasta.
Butternut squash soup
This was a rushed meal so I just made a ton of pasta and cooked some spinach. Then I added olive oil, garlic powder, and basil. I used Ezekiel 4:9 sprouted whole grain pasta, which is so amazing and packs in seven grams of fiber and nine grams of protien. We also get Ezekiel 4:9 bread and it happens to be my all time favorite bread! The next night, I made tomato sauce to eat with the left over pasta.