My friend Scott, with whom I spent Easter, sent me the following pics — vegan food porn, if you will — from his Sunday with a mutual pal. They cooked up a storm and had a blast, so he was inspired to take a few pictures for the blog. Thanks!
Ethiopian Spicy Tomato Lentil Stew from Isa Chandra Moskowitz using the recipe from this entry on her blog at the Post Punk Kitchen (PPK).
Here are those awesome gluten-free vegan chocolate chip cookies I mentioned in the Vegan Polish Easter post. Being so quick and easy (and sinfully delicious), they make frequent appearances at our get-togethers. The recipe is based on the one in Vive le Vegan with just a substitution of flours.
This last dish was a red lentil and veggie dish Scott whipped up later. He described it as having “tons of onions, carrots, a few diced tomatoes (no salt added!), broccoli, zucchini, some maple syrup, and spices (basil, cayenne pepper, garlic powder, and turmeric)… The broc and zuke went in last to preserve their crunch.” Then he split the dish up so his wife could have a mild version while he went on to add two habaneros and half a jalapeno to his. Yeah! 
In India, having lentils is a daily affair but never saw such a combination. I loved this.