We stayed out for quite a while, then he'd had enough and was ready to come in. I guess he was hungry because he went straight for his bowl. While Simon chowed down on Solid Gold I was trying to think of something warming & satisfying to make for dinner.
It was sunny out, but still chilly - I was in the mood for a comfort meal.
Enter the Shepherd's Pie.
I used one package of Yves Veggie Ground Round and stretched it by adding some handfuls of TVP. I also added onions, garlic, some all-vegetable "beef style" bouillon cubes - dissolved in hot water - which helped to re-hydrate the TVP, some choice spices and then I dumped in a pile of frozen mixed veggies, added a few shakes of veggie Worcestershire sauce and let simmer for a bit. Sometimes if it seems too watery, I'll sprinkle some flour in to help thicken it up, but today it seemed just fine. I made a big dish of this so I would have leftovers for my lunch.
For dessert I made gingerbread. I haven't had this in years. This cake reminds me of home.
I used my mom's recipe, but substituted soft tofu for the eggs. It was so moist and delicious! To add to the yum factor, I spooned some Cool Whip on top. I'm not a fan of whipped cream but I love this Cool Whip stuff. It's all sugar, oil & chemicals, but it tastes so cool & creamy. Everything in moderation right? So once and a while it won't hurt. It goes great with gingerbread.