We’re trying to enjoy some downtime this week and relax after crazy times at work. Things are still crazy, but not on call with hours of overtime crazy. But we are having fake grass installed in a large chunk of our backyard this week which I’m so excited about! Drought friendly and will always look good no matter how many times the dogs use it. And low maintenance – yes! I am still dragging a bit for recipe inspiration after busy days and have been throwing more simple meals together like this huge salad with avocado, cucumber, and corn.
And this simple, protein-packed edamame spaghetti with marinara sauce, carrots, and a seasoned blend of hemp seeds and nutritional yeast for vegan “parm”.
This lazy tamari tofu oil free stir fry that was delicious.
And a simple chickpea curry saute with spicy curry paste and coconut milk.
Yesterday was our 8 year wedding anniversary, though we’ve been together a lot longer than that – nearly 20 years! We celebrated by trying Nectar Cafe for dinner.
We’ve been for casual lunches a few times, but I’ve been meaning to try them for dinner because of the nice wine and beer list, classier atmosphere, and sometimes even live music. We were not disappointed starting with wine and shared this tasty salad.
I got the zucchini lasagna with cashew cream topping and it was fabulous!
It had zucchini slices for the noodles, with a savory red sauce and mushrooms I adored. It was delicious right out of the oven.
Hubby got the loaded nachos supreme because we’re both suckers for excellent vegan nachos.
And they were supreme with plenty of guacamole, black beans, vegan chorizo, and tasty vegan “cheese” sauce.
Then we shared the vegan blueberry cashew cheesecake for dessert which was also delicious.
Maybe a little mild, but not overly sweet allowing the blueberries to shine.
So whew, getting through this week – the weekend is getting closer! And I will have more updates on the grass project, Miko has already christened it even though the work is not complete!