Happy World Vegan Day! I hope that my adventures in vegan cooking over the past few months have shown that you can feast and still be good to the environment and your fellow creatures. I had a major catch-up day today, preparing four recipes:

Wolffie's Magnificent Baked Bean Dip (p. 59). I can't live without hummus. But this might be a nice change-up every once in a while!

Stuffed Cherry Tomatoes with Olivada (p.58). I had high hopes for this one after loving the combination of kalamata olives and tomatoes in the sundried tomato soda bread I made a few weeks back. Sadly, no. Blech. I like olives in only sparing amounts.

Matthew's Spicy Tomato Peanut Kale Pasta (p.134). Tomato sauce, asian chili garlic sauce, peanut butter, fresh kale. Sound weird? It's delicious. I used rice pasta.

Daniyell's Peanut Butter Chocolate Bars (p.204). These are meant to be fancy schmancy rice krispy squares I think. The recipe called for puffed rice cereal, I used puffed kamut because it was what was on hand. They were still delicious, and more decadent than they look.