Yummy lunch from the grill and Bland Dinner

 Sunday Breakfast was some apple, cranberry and walnut muffins made with the green apples we got in the co-op and cooked all day in the crock pot. 
Lunch was a vegan kabob on the grill with some brown rice and fruit.  The vegan kabobs were made with Field Roast apple sage sausage, squash, mushrooms and onion and marinated in a sauce made from oil, dijon mustard, lemon juice, white wine, salt pepper and fresh basil.  The wine was one I had in the fridge that wasn't recorked properly, so I figured it needed using in cooking.  It really brightened the marinade.

Dinner was made by my son.  I will only say that I wish I had been more specific about what veggies he should use.  I keep forgetting that he likes really bland food, and dinner was bland as a result.
It was a vegan shepherd's pie adapted from my Grandma's War Time Cookbook, green beans and an orange.
The mashed potato part of the shepherd's pie was half russet potatoes that I purchased and half cauliflower.  C used the Hearty Vegetable Broth from Trader Joe's  and it had onion, clery, garlic and frozen peas and carrots.  If I had made it, it would also have had mushrooms and squash and I would have baked it longer to brown the "potatoes" more.
The green beans were just bland, and that was probably my fault.  I am not fond of the texture of these green beans, and as a result I just don't really take the time to cook them properly.  I used some salt, the Organic No-Salt from Costco, some onion and the beans and cooked them in the crock pot.  What I really think I did wrong was use too much water to cook these.  The broth made from them smelled wonderful, but the beans themselves were eh.