One of the challenges with going vegan for me has been finding vegan friendly shoes in my size that are stylish and appropriate for work. Most business casual shoes that are classy and professional looking are leather or cheap synthetics that don’t look good and/or aren’t comfortable. As my old leather work shoes die, I’ve been determined to replace them with non-leather and I scored pretty good browsing DSW last week. I love the look of boots, especially under long bootcut pants or jeans, but they’re a little hot to wear for spring and summer here. So I was thrilled when I saw these Self Esteem Sugar Snap Booties on sale made of all synthetic materials. Truthfully I don’t like that they still look like leather, but there’s not much out there in professional shoes made from alternative materials – hemp slippers just aren’t work appropriate. Anyway, so far they’re very comfortable and perfect for my collection of long pants with the slight heel.
And I found these adorable Blowfish Stella flats also made of synthetic leather and super comfortable so far too. They have a nice fabric lining and seem to breathe well which is good because I hate rocking stinky feet!
It was a long day at work, I’m feeling the long weekend of fun and running. When I got home, all I wanted was hot comfort food and spaghetti squash is comfort food for me. Blame my being a little tired, the cold weather and being just a little cranky.
I paired it with an impulse purchase from Whole Foods, WildWood High Protein tofu. Even though I’m cutting my tofu intake, it’s been months since I’ve purchased it and this ginormous, 10-serving block was on sale for $3 – I could get a lot of meals out of it for that. I like this tofu because it’s pre-pressed and fast to prepare, perfect since I don’t have a tofu press.
I steamed two squash quarters in the microwave for 8 minutes on a plate of water.
And threw together a marinara sauce in the Vita-Mix while the squash was cooking.
Then sauteed a crumpled tofu chunk in a little Earth Balance for about 5 minutes.
Then added the steamed spaghetti squash, some fresh spinach and the marinara sauce for healthy vegan spaghetti.
It only took about 15 minutes and was very tasty, the squash worked great in place of pasta. Tempeh, vegan sausage or even beans would work great in place of the tofu too.
Are you a tofu fan? What’s your favorite thing to do with it?