I made a vegan stir-fry for dinner. Broccoli, cauliflower, carrots, corn, green beans, green onions, water chestnuts, garlic, yakisoba noodles and tofu, served over rice. I made my own sauce using the yakisoba flavor packet, some Stir Fry Sauce and Wok Oil from House of Tsang, sesame seed oil and some low-sodium soy sauce, and the rice was flavored with seasoned rice wine vinegar.
For dessert tonight I made a tea brack. It's sort of a cross between a fruitcake and a loaf of bread. It's lighter than fruitcake and a bit tart. Very tasty! (You can get dried currants from most supermarkets, just find the raisins and prunes and they should be nearby.)
Soak 2 cups of dried currants in 3/4 cup cold brewed tea and 1 cup of brown sugar for at least 12 hours. Beat 2 eggs and mix in. Mix together 2 cups AP flour, 1-1/2 tsp baking powder, 1/2 tsp ground allspice and 1/2 tsp ground nutmeg (and optionally, the zest of 1/2 a lemon), then fold into the currant mixture. Pour into a greased loaf pan and bake at 300F for 90 minutes.