It was Easter weekend. We had my mother and grandmother over for dinner on Sunday. I made the marinara my mother-in-law taught me how to make. I added some Tofurkey sun-dried tomato sausage links, then about ten minutes before serving, I warmed up some meatless meatballs from Trader Joe's in the sauce. We ate the sauce over some whole wheat rotelle.
As an appetizer, I made the Bruschetta with Tomatoes and Basil from Donna Klein's The Mediterranean Vegan Kitchen.
I also tried two new recipes from The Vegan Gourmet by Susann Geiskopf-Hadler and Mindy Toomay. I made the Cannellini Beans in Mint Marinade and the Rice and Lentil Salad with Pimiento-Stuffed Olives. I didn't have any pimiento-stuffed olives, but I did have some picholine olives in the frig. The bean dish was good and I'll make it again, but the rice and lentil salad I will make again soon. It was delicious.
For dessert, I made the Bread Pudding from The Compassionate Cook by PETA and Ingrid Newkirk. As a topping for the bread pudding, I made the Tofu Whipped Cream from How It All Vegan! Earlier in the day, I made the Chocolate Rice Crispy Squares, also from How It All Vegan! The boys ate the rice crispy squares, the adults had bread pudding, and I had both.