I'm just starting to get back into the swing of regular meal planning, and what a difference it's making!  So far I'm only planning dinners, but I hope to start adding some lunches and breakfasts too once I'm on top of the dinner thing.  Here's mine till the weekend.

Wed: Baked Potatoes topped with Bolognese Sauce

Thu: Vegetable Fajitas, Guacamole, Refried Beans

Fri: Spaghetti with Zucchini & Cherry Tomatoes (TMX)

Sat: Mexican Pizza (dough made in TMX)

Sun: Homemade Burgers with the lot

It tastes just the way I remember it, so yes, I guess it does taste as good as my mum's   I do know what you mean though.  There are some recipes that no matter how well I follow the instructions, my mum just seems to do it better somehow.

Oh yum, mushrooms!  I would have never thought of that.  I know what I'm making for lunch tomorrow!

You can buy vegan white chocolate chips through The Cruelty Free Shop - http://crueltyfreeshop.com.au/index.php?main_page=product_info&cPath=3_18_72&products_id=560

I prefer mine with dark chocolate, so I either just use regular dark choc chips - Cadbury used to be dairy free, now they are not Or get a vegan block of dark chocolate and chop it up, so they become Chocolate Chunk Cookies instead.

Name of Recipe: Sauteed Spinach and Tomatoes
(Adapted from Veganomicon by Isa Chandra Moskowitz & Terry Hope Romero)

Number of People: Serves 4

Ingredients:
1 bunch spinach, roots discarded, washed well (about 6 cups, loosely packed)
30g peanut oil
1 small onion, halved
3 cloves garlic
2cm cube ginger
1/2 tsp salt
2 plum/Roma tomatoes, seeded and finely diced
Juice of 1/2 lemon or lime

Preparation:
1. Place onion, garlic and ginger in TM bowl.  Chop for 5-10 seconds, speed 7.

2. Add peanut oil and salt, saute for 2 mins and 30 secs, 100C, speed 1.

3. Add the tomatoes and saute for 2 mins, 100C, reverse speed 1.

4. Add spinach and cook until wilted, 1-2 mins, 100C, reverse speed 1.  Add splashes of water through the lid if the mixture looks too dry, to help the spinach cook faster without burning.

5. Sprinkle with lemon or lime juice and serve.

Tips/Hints:
This is delicious as a side dish for an Indian meal.  You can make it an Italian side dish instead by omitting the ginger, adding toasted pine nuts, and using olive oil instead of peanut oil.

Pumpkin Seed-Coated Lentil Patties with Ginger Dipping Sauce
(adapted from Vive Le Vegan! by Dreena Burton)
Makes 8-10 patties

Ingredients:
Patties
75g pumpkin seeds
3 slices stale bread (to yield 1.5 cups crumbs)
1 large red onion, quartered
2 large cloves of garlic
140g dry brown lentils, rinsed
320g water
2 dried bay leaves
1 tsp coriander seeds
1/2 tsp sea salt
1.5 tbsp apple cider vinegar
1.5 tbsp mild curry paste
1 stalk celery, diced
olive oil (for frying)

Dipping Sauce
2cm cube fresh ginger
60g apple cider vinegar
70g pure maple syrup
40g tamari
1.5 tsp toasted sesame oil
1/4 tsp red pepper flakes (optional)

Preparation:
Patties
1. Dry roast pumpkin seeds, 5 mins, 100C, speed 1.  Let cool then grind until just crumbly, 5 secs, speed 7.  Set aside.
2. Make breadcrumbs, 10 secs, speed 8.  Set aside.
You could chop the celery at this point, but I like it chunky and didn't want to risk overprocessing so I diced it by hand.
3. Chop onion and garlic, 5 secs, speed 7.  Set aside.
4. Combine lentils, water, bay leaves and coriander seeds in TMX bowl.  Bring to boil, 6 mins, 100C, speed 1.
5. Simmer for 15 mins, 90C, speed 1.
6. Add onion and garlic, and simmer for another 12-15 mins, 90C, speed 1 (until lentils and onions are tender, and water is absorbed).
7. Remove bay leaves and discard.
8. Add sea salt, apple cider vinegar, curry paste and breadcrumbs and puree until fairly smooth, going slowly from speed 1 to 8, for 20-30 seconds.
9. Incorporate celery, Reverse speed 4, 20 seconds.
10. Refrigerate mixture for at least 1 hour, to help firm up and make it easier to shape.
11. Place ground pumpkin seeds on a plate.  Form each pattie using 1/3 cup of mixture.  Coat in ground pumpkin seeds.
12. Heat oil in frying pan over medium-high.  Fry the patties for 5-8 minutes each side until lightly browned and crispy.  Serve with Ginger Dipping Sauce.

Dipping Sauce
1. Chop ginger, 5 secs, speed 6.
2. Add all remaining ingredients and mix for 5 seconds, speed 3.

Tips/Hints:
Even with refrigeration, the pattie mix is quite moist.  They are delicious though, and worth the effort.

Hi all!  I'm Tammy, new Thermomix convert from NSW.  I've had "Thermy" for just under 3 weeks, and we have been eating better than ever before!  I have renewed my love of cooking, and have just started experimenting with converting my own recipes to the TM.  Very exciting!