Usually Rudy writes our "Recipe Tuesday" posts, but he had some computer problems today (and a he has a gig tonight--you should go!) So we put out an emergency call on Twitter. We got a number of worthy responses, but I let my second brain pick whatever it was most excited by. And the winner is @RickiHeller's New Age Vegan Pasta Carbonara. I would seriously love to eat this right now, but instead I'm gonna have to settle for a peanut butter sandwich.

New Age Vegan Pasta Carbonara
This recipe originally appeared on Ricki Heller's site, "Diet, Dessert and Dogs." (And you should go read it there for the fun origin story and reactions.)

We here at the Recipe Tuesday department of the SuperVegan offices like to take it easy once in a while. We don’t freak out when we haven’t had the time to spend in the SV test kitchen to both analyze and prepare the dishes we present to you on a weekly basis. We stay calm and look to others to help us out in our time of need.

We don’t like to leave you hanging y’know.

So. To celebrate National Waffle Day we’ve rounded up some of our favorite Waffle Recipes from around the Web for your brunches in bunches or super sweet lunches.

Your Basic Vegan Waffle
Vegan Yum Yum’s Blueberry Waffles with Lemon Icing
The PPK’s delicious Apple Waffles
Coconut Waffles
Vegan Bannana Waffles

And, seriously, what’s a vegan waffle party without a Vegan Waffle Facebook group?

* And, by "our" I mean my favorite vegan vegan waffle recipes.

Ladies and gentlemen, allow me to introduce you to my favorite Oatmeal Raisin cookie. I’d like to say that this recipe came to me in a dream, or perhaps was passed down from my grandmother. That ladies and gentlemen would be a lie.

I lifted it off of a box of Quaker Oatmeal, veganized it and have been using ever since. It’s rather easy actually. I’ve tried many variations but this seems to be my favorite; the one I come back to over and over again.

I’m not saying that you have to use Quaker Oats. Any (not instant) old fashioned oats will work. I just hate letting Wilford Brimley down. It's (not) the right thing to do.

Recipe after the jump!

Rudy is out of the SuperVegan office today. I'm filling in for him while he's gone. He's enjoying a day at the beach. While others work; Rudy tans. What a jerk.

Here's a recipe from him celebrating those rich, bright, vibrant and delicious tomatoes that have graced our presence as of late. They won't last forever. Use them while you can! Sometimes, I wish I had Jesse's Girl.

Recipe after the jump!

I recently attended a health conference at the Regency Health Spa in Hallandale, Florida, and had a chance to meet John Nowakowski, the spa’s executive chef for the last 15 years. The author of Vegetarian Magic, John puts a healthy, vegan spin on everyday dishes and has been featured in the Sun Sentinel and Vegetarian Times magazine.

Roseann Marulli: Hi, John. Thanks so much for speaking with SuperVegan. You serve vegan food only at the Regency Health Spa. Is this the first vegan food establishment you’ve worked in? Was it a challenge to leave animal products behind?

John Nowakowski: This is my first vegetarian spa, but I was doing “heart-healthy” cooking for five years with Trust House Forte/Gardner Merchant Corporation. Prior to that I had a long and successful career with Marriott Hotels & Resorts as executive chef. It wasn’t a challenge to leave animals behind in my cooking. I just used the motivation to re-create meat-based dishes vegetarian style.

Roseann: Aside from animal products, what are some of the foods and beverages you don’t serve at the spa, and why?

John: In addition to the spa’s being a meat-free environment, because most guests come here to detox, we don't serve alcohol, soft drinks, coffee or caffeine of any kind, and we don’t use enriched products, corn syrup, refined sugars or table salt in our recipes.

Hey. Remember how lazy you were the other day? Like, seriously, so lazy all you could do was surf the net for the latest viral video? And then you totally forgot about eating. Like, seriously didn’t eat a thing.

Here’s something easy for you to make. Presented here in 5 easy steps!

You could even make it a meal if you playa cards right.*

Recipe after the jump!

No other food-themed week says celebration like National Salad Week. It’s my favorite week of the year next to National Favorite Week of The Year Week. Every year the Iceberg Bunny hides fresh salad fixings in and around Hidden Valley Ranch for the kids to find! I have my own vegan-themed salad-bration every year.

So. For this edition of recipe Tuesday, I’ve brought along an underrated salad base, quinoa (!) to help us get into that festive spirit.

Recipe after the jump!

AMC's Mad Men has quickly become a cultural phenomenon. Who would have thought a show about 60's era Ad Men could be so compelling? It is engagingly intriguing, poignantly allegorical; full of both mystery and drama: there are few shows like it.

If you have yet to experience it, you should. If you have, then, you're probably excited about this Sunday's (July 25TH at 10pm) Season Four premiere. I know I am. So much so, I created a veritable 60's throwback of a dinner to celebrate it’s premiere.

Something you just might find waiting for you at home after a long day at Sterling Cooper. Albeit this one’s vegan and delicious!

What's for dinner you ask? How about a Seitan Wellington with Brown gravy, Creamed Spinach and Mac and Cheeze!

Recipe and (snazzy) photo after the jump.

This is an easy recipe because I’m laid back like that. I’m so laid back that I sometimes kick the back of my head. Seriously. I’m doing it now while typing this.

Sometimes I love fresh tomatoes. Sometimes I don't. Because it's the season; I do. Sometimes I think I'm Big Meech or Larry Hoover.

Recipe after the jump!

I spent so long thinking that couscous was a grain. I was a dolt. Couscous is a pasta. There is a colony of miniature pasta makers (about the size of GI-Joes) who slave all day so that we can enjoy such a delicious bounty.

Think about them the next time you’re taking that couscous for granted; insensitive jerk.

Recipe after the jump!