Eggplant parm, one of Andy's new favourite dinners. We used Buffalo Mostarella from the Ultimate Uncheese, spread onto grilled eggplant and then covered with tomato sauce and herbs. In the oven at the same time was asparagus, tossed with olive oil, salt, and pepper, and cooked to tender perfection. When I first made asparagus like this, Andy asked "What is this sauce? I could drink it!" Drinking salty oil maybe isn't the healthiest choice!
Jerk tofu with sauteed zucchini and carrots. The jerk marinade was based on a recipe from Vegan Planet. It calls for 1/4 c. of oil, so when I dumped everything into the frying pan together, the tofu was sort of crispy-fried. Yummy, spicy, sweet, rich, this marinade is going to become a regular in my house.