Wow, October is here already! It’s an awesome month for vegans in Northern California starting with the Sacramento Vegan Chef Challenge running during the entire month. Basically a bunch of restaurants create fabulous vegan menus to compete against each other for votes and anyone can try these unique dishes and vote for their favorites. It’s also a busy month for me, but I’m determined to get to as many of the restaurants as I can! And there’s the San Francisco VegFest which is a huge event that trumps the Sacramento VegFest! Oh, and The San Francisco Vegan Beer and Food Festival! Whew!
Skipper is hanging in there, still seems happy and eating more lately. But still a little slow and lazy, he plunks down on the floor to enjoy his treats now.
We will be getting him to the vet soon to check his blood glucose for changes and make sure there’s not more we could be doing to keep him comfortable. I hate putting him through the stress of going to the vet, but hopefully it will help keep him happy.
Things are still crazy for me at work and I’m a little tired in the last week of half marathon training. Simple, whole food recipes are a good thing especially when they pack a tangy and bright fall cinnamon flavor. This dressing was a little strong to me at first, the apple cider vinegar and cinnamon were intense, but worked out great spread out over a simple salad of carrots, chopped apple, and chopped tempeh.
Cinnamon Banana Dressing
- 1/4 cup apple cider vinegar
- 1 banana, peeled and chopped
- 1 tsp. cinnamon
- 1/4 cup water
- salt and pepper to taste
Place all ingredients into a blender and blend to a creamy texture. Serve and enjoy. Makes 4 servings.
The texture is light and airy, great for covering a salad. You could increase the banana chunks for a thicker, sweeter texture.
The zingy vinegar with warming cinnamon was great with slightly sweet carrots and apple while the tempeh made it a hearty meal salad.