Asparagus Rolls: I got this recipe from a vegetarian cook book Juan’s cousin gave me. It’s great. All I did was take 4 sheets of phyllo pastry dough, cut it in half, wrap it around three asparagus spears and coated it with melted vegan butter. Then I baked it at 400° until golden brown; about 10 minutes. I used Annie’s Naturals Lemon And Chive Dressing as a dipping sauce. It was very tasty.

Oven-crisp Black Bean And Corn Flautas: I decided to try this recipe out a second time. This time I used lime. It was MUCH better.

No name for this. I just took some whole wheat tortillas, spread some original hummus on top, topped with baby spinach, lettuce, scallions and a slice of meatless smoked chicken. This was also very good.

Vegan Chocolate Chip Cookies: I finally did it! I got the recipe from Vegan With A Vengeance. They were so good! The only thing I didn’t like was that they turned out somewhat greasy/oily. But they didn’t come out flat this time around. They were moist and chewy and tasted exactly like a chocolate chip cookie is supposed to taste. I even baked vegan peanut butter cookies, but the photo I took doesn’t do them much justice. They were so good though. The guys ended up eating them all. So they must have been good. I got the recipe for those here.

Well, that’s about it for now. I’ve been having fun making vegan meals and desserts… most of the time.

By the way… I have officially been a vegetarian for a month and a half now. And the past two weeks I have gone without dairy and egg. The first month I still used dairy and egg. But now I read labels and make sure not to buy/use products that contain dairy and egg.