Gosh, November already?! Well, happy World Vegan Day!
I know, everyday is world vegan day for vegans. But what started as a November 1st celebration has expanded to an entire month long vegan celebration and is a great excuse for vegans to get out more and be a positive influence for the loving lifestyle. I celebrated by wearing one of my favorite tanks to the gym and got a compliment on it.
And had a slow 35 minute recovery run since I’m still recovering from Sunday’s 18-mile run.
Hubby was so sweet carving a fun jack-o-lantern last night since I was feeling pretty wiped after work.
But the pups weren’t thrilled about all the door bell ringing and excited kids, Leela shook in my lap most of the evening nervously waiting for the next door bell.
While Miko wedged himself behind me on the couch once he had enough of the doorbell.
They perked up when I shared boiled potato chunks with them from my spicy coconut curry chickpea dinner.
I have been using a lot of potatoes lately since they cook so quickly for salads and oil free stir fries when chopped up small and the dogs love any variety of plain cooked potatoes mixed into they’re dinners.
Tonight they got to share pressure cooked spaghetti squash with us which was equally exciting. We’re still playing with out new Instant Pot multi-cooker and decided to try pressure cooking the squash which should have only took about 6 minutes, but we goofed by placing the cut side up instead of down over the water, so it took about 12 minutes instead.
Oops, but it was still delicious stuffed with a simmered mixture on marinara sauce and chickpeas.