Sorry about my lacking photography skills, but you get the idea. :)
The big ol' twice-baked potato.
A bundle of green beans bound with a green onion top. I think I'm going to call them "bondage beans".
I have a very well-stocked fridge.
The twice-baked potatoes are very easy to make, and very tasty. Just bake potatoes as you would normally, until the insides are soft and edible. Remove from the oven and let cool until they are cool enough to handle, but still warm. Slice the tops off the baked potatoes, and scoop out the insides, so that you have little potato boats. In a bowl, mix the potato flesh (is there a better word for this stuff?) with margarine, soymilk, sliced green onions, parsley, hot sauce, salt, pepper, and / or whatever else you like until the potato mixture is about the consistency of mashed potatoes - don't worry about lumps too much, though. I usually just mix mine with a big wooden spoon, I don't even need a potato masher. Stuff the potato skins with the mashed baked potato filling. Put the stuffed potatoes back into the oven (I usually do mine around 450 degrees Fahrenheit) until the tops are crispy and the potatoes are heated through. I sprinkle mine with paprika when they come out of the oven. Enjoy!
For the creamed spinach, I first thaw and drain two packages of frozen spinach, then sautee sliced garlic in vegan margarine until it's softened and add a bit of flour and stir to make a roux. Cook the roux for a couple minutes, then stir in about a cup of soymilk. Let the soymilk mixture come to a simmer, stirring, until it's slightly thickened. Add the thawed spinach, salt, and pepper to taste. Cook together until everything is hot and bubbly. I usually add a splash of balsamic vinegar and a dash of hot sauce to the creamed spinach, too. :D
For the bondage beans, blanch green onion tops in lightly boiling salted water for about a minute, or until the green onion tops are flexible. Remove the green onions and set aside. Cook green beans in the boiling water until crisp-tender. Remove green beans and run under cool water so that they will be easy to handle. Use the green onion tops to tie little bundles of green beans together. If you're really talented, maybe you could tie them into bows! Alas, I'm too clumsy. Serve bondage beans with a pat of your favorite vegan butter. Enjoy!