Sounds good.

For something different … my DD and her fiance are vegan and love to cook, we discovered this IG page recently:

https://instagram.com/chocolateandavocados?igshid=YmMyMTA2M2Y=

Here are a couple of my favorite vegan recipes from a few different websites where I get a lot of my vegetarian and vegan recipes.

• https://cookieandkate.com/roasted-cauliflower-and-lentil-tacos/ - make sure to use vegan mayonnaise
• https://rainbowplantlife.com/vegan-red-lentil-curry/
• https://www.feastingathome.com/creamy-white-bean-soup/

I've just been looking at recipes for oven roasted root vegetables...thinking about including them for my dinner for my overnight guests. Easy to do and can be done ahead.

This is a favorite vegan recipe that I make for non-vegans, too. It looks a little complicated but is not at all. You can make it as spicy as you like. If you use wheat free tamari instead of soy, it's also gluten free.

Moosewood Szechuan Eggplant and Tofu

Sauce:
3 TBL tamari or soy sauce
3 TBL sherry - I usually just use veggie broth or water - or wine if you have it
1 tsp brown sugar (or sub a little maple syrup for vegans)
1 tsp dark vinegar (I use apple cider vinegar)
3 TBL cornstarch

Plus enough water to make 1 cup of liquid, total
Add the tamari, sherry, sugar, and vinegar and water to the cornstarch and whisk. Set aside.

1 pound tofu, cut into largish bite-sized pieces
3 TBL Peanut or vegetable oil
On high heat, fry the tofu in enough oil to generously cover the bottom of the pan or wok.
Drain and set aside.

1 large eggplant (7-8 cups of strips)
1 medium onion, sliced

8 scallions, whites sliced, greens minced (these are all added at the end - don't stir fry any part of the scallions).
3-4 garlic cloves, minced
1 tablespoon minced or grated ginger root
½ teaspoon of salt (I usually skip the salt since there is so much soy)
¼ teaspoon black pepper, or to taste

¼ teaspoon ground anise
1/8 teaspoon cayenne pepper or hot pepper, (I usually use a little sambal oelek or Sriracha), to taste.

Slice eggplant lengthwise into thin slices, then slice crosswise to make sticks or spears
Peanut oil or olive oil

Put enough oil in a frying pan or skillet to generously cover the bottom, then add the onions, garlic, and salt if you use it, stir fry 5 min. Add ginger and stir fry 5 more minutes. Add eggplant and stir fry over fairly high heat until it begins to wilt, 8-10 min.

(I often will add red bell pepper strips or/and asparagus or green beans at this point. I like the mix of colors and getting more veggies into the mix. Mushrooms work well, too.)
Add anise, tofu and pepper.

Mix the liquids into the cornstarch, mixing until smooth and add the sauce to the eggplant and stir to prevent them from sticking, Lower heat and cover, let set for about 5 min. Then uncover, raise heat and stir fry until eggplant is very tender. Toss in white scallion bottoms just before removing from the heat. Stir, remove from heat and sprinkle the scallion greens just before serving. Served over rice, rice noodles or ramen.

The original recipe calls for reconstituted tree ears, but I never have them so don't use.

https://www.epicurious.com/recipes/food/views/chicken-gyros-with-cucumber-salsa-and-tsatsiki-351874

Instead of chicken, the vegans in the family get falafel. I also serve hummus with the meal. You'll need to find a vegan sub for the Greek yogurt. Or just get Trader Joe's vegan tzatziki.

From my old cookbook: Lean Luscious & Meatless:

Sicilian Lentil Pasta Sauce

2 Tbs olive oil, 1 c chopped onion; 2 c sliced mushroom (I use cremini); 3 cloves garlic finely chopped; 1 c (7 1/2 oz) uncooked lentils; 3 c water; 1 8-oz cans tomato sauce; 1 6-oz can tomato paste; 1/2 c. water more or less as needed to adjust sauce thickness

Heat oil in large saucepan over med heat. Add onions, mushrooms and garlic and cook until tender about 5 min. Add lentils and 3 c water. Bring to a boil, stirring occasionally, reduce to low, cover, simmer for 40 min. Add rest of ingredients, bring to a boil, cover and cook 20 min stirring occasionally. Add more water if it's too thick for you.

Serve over pasta or rice.

I usually add 1-2 sliced zucchini to the pot to add more veggies.

I make their lentil loaf which tastes just like meatloaf, but it uses egg as a binder so not vegan.