I’m here and it’s been a week so far! Lots going on at work with big projects and issues. I’ll spare you the details, but I was actually looking forward to a dentist appointment today because I got to leave work early, like a mini vacation to have my teeth scraped! Hopefully things will settle down soon and I can get more creative in the kitchen.
Miko scored a new toy at our friend’s house last weekend because their pets won’t play it and he claimed it shortly after we arrived. He doesn’t seem to mind that it’s pink and has been tearing all over the house with it.
Smokey has been hanging around the house enjoying the last of the summer sunsets and being cute.
With her intense stare, hubby and I are still convinced she’ll start talking to us one day.
Monday night I came home to a sweet surprise – hubby making vegan kale enchiladas using Beyond Meat Beefy Crumbles, Daiya Pepperjack Shreds, and organic baby kale.
He sauteed the beefy crumbles with the kale and seasonings.
Then assembled the enchiladas topped with sauce and the Daiya shreds to bake for a bit and the finished product was gorgeous!
Yes, total vegan comfort food and delicious. The Beyond Meat crumbles were very hearty and hubby thought they were impressively like meat.
I was impressed that they’re high protein and low calorie for being pea protein based with a short ingredient list.
Last night I tried a new curry dressing on a tofu salad that wasn’t post worthy yet, but still enjoyable for a meal salad.
Tonight I had better dressing luck. I had planned to make a red pepper cheesy hemp dressing, but the red pepper had suspicious looking mold inside when I cut it open. So I ended up re-writing and tweaking this recipe to use a ripe tomato instead and it came out nicely.
Tomato Cheddar Dressing
- 1/2 cup shelled hemp seeds (or raw sunflower seeds)
- 1 medium tomato, chopped
- 1 tbsp. miso paste
- 1/2 tsp. turmeric
- 1 clove of garlic
- 2 tbsp. nutritional yeast
- 2 tbsp. apple cider vinegar
- 1/2 tsp. onion powder
- dash of cayenne
- 1/2 tsp. of salt
- 1/4 cup of water
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Makes 4 servings.
The texture is very creamy and smooth, perfect for a comforting dressing on a hearty salad.
And it has a lovely orange color that adds flare to simple greens.
The flavor packs tangy tomato with a creamy, cheddar savory flavor that makes the salad seem more like a decadent cheesy casserole.
Another great dressing! And, those enchiladas look delicious.
Everything looks and sounds amazing! I’m so hungry now and this sure isn’t helping! LOL
The furkids look cute as ever! I swear ours are going to start talking to us someday too! We joke what their voices would sound like if they did. We think that Riley would sound like Brad Garrett from Everybody Loves Raymond LOL