Today's soup was fantastic - I took about 2 cups of vegetable broth, 1/4 cup dry white wine and a 2 inch square of parmesean cheese and brought to a boil; simmered for 20 minutes over low heat. Next I added some black pepper and made two slices of wheat toast. Off heat the spinach (about 2 cups) is added and as it wilted I placed one slice of whole wheat toast in each of two deep soup bowls. Lastly I topped each bowl with some grated parmesean and that was that. You could try substituting Nutritional Yeast Flakes instead of the parmesean to go Vegan with this soup.
The tacos were basically a modified Vegan chili recipe, 1 package firm tofu pulsed in the food processor, (do not overdo it or you will get mush)...1/2 bottle of beer, 1 cup diced fresh tomatoes, 1 tablespoon cumin, 1 cup black beans, 1 tablespoon oregano, 1 teaspoon paprika, sea salt to taste, black pepper, 1/8 teaspoon cayenne pepper (more if you like more heat) one red onion (sauteed with a little bit of olive oil), fresh cilantro & and vegan mozerella cheese to top it off.
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