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Pie with almond cheese, tomato and spinach (Agrus)
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Mediterannean vegetable pie with roast potatoes and gravy (Piebury Corner)
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Jackfruit and lentil pie with mashed potato and carrots; side of macaroni not-cheese; iced turmeric latte (Wulf and Lamb)
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Not-meat pie, potato and sweet potato wedges, broccoli, green beans, gravy
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Not-meat pie, potato waffles, broccoli, carrots, gravy; orange juice
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Leftovers combo: mushroom pie, mashed potato, roasted vegetables, quinoa; several coffee toffees
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Mushroom pie, mashed potato, cabbage; coffee
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Mushroom pie, collard greens, cabbage, cherry tomatoes; dried fruit
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Mushroom pie (wholewheat flour and flaxseed crust, chantarelle and normal mushrooms, chillis, garlic, chickpea flour filler); mashed potatoes; chocolate muffin; peppermint tea
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Tex Mex pie (beans and veggies), roast potatoes, gravy (Piebury Corner)
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Soy mince and mushroom pie, potatoes, salad; chocolate marshmallow doughnut (Loving Hut)
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Tofu scramble with tempeh, various vegetables, fried potatoes with other vegetables, bread, melon, grapefruit juice, cherry pie (Monty's Diner)
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Mint chip ice cream, some berry apple pie (Saturn Cafe)
Vegan chocolate fudge pie
I adapted Chocolate Covered Katie's chocolate fudge pie recipe - not much, and only in the sense that I couldn't measure everything properly and she leaves several ingredients to the baker's discretion.
Crust: whole wheat flour, coconut sugar, vegetable oil.
Filling: tofu (less than the recipe), melted coconut oil + cocoa (melted chocolate substitute), more cocoa, coconut sugar, coconut milk, drizzle of maple syrup. (Omitted salt and vanilla).
As promised on Katie's blog... really good. It set perfectly after about half an hour in the fridge. And before it set, it worked great as mousse.
Thanks to Liz for the decorative sprinkling of coconut creamer.