It’s shaping up to be a crazy
week month too. My boss announced that a co-worker and I will be spending a couple of days at a tech conference in the bay area this week which is great I guess, but a little more warning would have been nice! It was a scramble confirming the details and finding a reasonable hotel with such short notice. And I’ll miss these guys for a few days, boo.
Over the weekend we had another family gathering at my sister’s house with a casual burger and fries menu. My sister grabbed these Chez Marie Vegan Spicy Bean patties for us to try.
There were one of the few that were also gluten-free and very veggie looking.
Cooking instructions were simple, brown on each side stove top without a time estimate. But also left a lot of room for possibly over-cooking and drying them out.
I served a patty in a simple lettuce wrap with veggies and fries.
And the flavor was good, not great, but good.
It had a nice level of spicy heat and texture, but also a little dry and not a ton of flavor which can be fixed easily layering sauces and veggies. A worthwhile vegan option.
I also threw together a simple tofu salad this weekend dressed with garlic powder, basil, balsamic vinegar, and salt and pepper.
A added apple for a little sweet kick and it was tasty for a simple meal salad.
And I’ve been doing a little pantry cleaning using up items while saving money for the holidays. Awhile back my husband was really into Dr. McDougall’s Vegan Split Pea soup, so much so that I was ordering cases from Amazon. Apparently that craving has moved on and I have a pantry full of these.
I made a basic quinoa stew last night that used up about a cup of leftover quinoa from the pantry, but it needed a little something in the flavor department. I simmered in the peas and seasoning packets from one of the soups for a creative meal.
And it was delicious! The soup added a hearty and creamy texture to the quinoa while making it more of a hearty one-pot meal. I will be making that again soon and maybe try with leftover rice next, hmmmm.