what the hell _does_ a vegan eat anyway?

Dinner:

Spaghetti Puttanesca*
(from Cook's Illustrated Mar/Apr 2002 p.15)

Tuscan Bread

Pear, Pecan and Sun-Dried Cherries over Mesclun Greens
w/ a balsamic vinaigrette

Dessert:

Glace Chocolate Ice Cream
(Non-Dairy) Whipped Cream

Coffee

* traditionally, Puttanesca sauce is made with anchovies, but we usually substitute sun-dried tomatoes.