Tuesdays are probably my least favorite day of the week. Not even halfway through the work week and it’s usually a busy work day, busy gym day, and busy on call day this week. But I had a great 3.1 mile run at the gym, felt much better than expected after running a half marathon Saturday which means I am getting better at race recovery. And seriously considering running another half marathon the Sunday after next – we’ll see!
Miko does not like busy weeks if they interfere with play time.
Easter Sunday was very low key at our house with hubby still recovering from being sick, we enjoyed some vegan splurge comfort foods that I’m not entirely proud of. But it was a holiday. I made this vegan french toast recipe, but used two tablespoons of Follow Your Heart’s VeganEgg powder instead of chia seeds.
And gourmet sourdough bread slices instead of plain wheat bread. The results were delicious! VeganEgg worked nicely for thickening the “egg” mixture and was fabulous with maple syrup.
I searched Whole Foods for this Field Roast Hazelnut Cranberry Roast for Christmas with no luck, they were sold out. So I was thrilled to find it a month later at Raley’s at an amazing post season sale price no vegan, or anyone, could pass up! I snapped it up and forgot about it in the freezer until we had to unload the freezer for our new fridge this weekend and decided it was perfect for Easter dinner.
This beautiful vegan roast is wrapped in flaky pastry dough and simple to roast in the oven for just over an hour.
It was gorgeous when it came out!
And made a perfect, simple Easter dinner.
The pastry crust is a little flaky, but adds a satisfying crunch to the vegan grain meat filling. The sweet ginger cranberry apple center is a fun, tangy surprise and just one slice is very hearty and filling loaded with grain protein. Thumbs up and will buy again for future holidays!
Easter was a lot of vegan comfort eating, so it was nice to get back to super salads Monday.
What’s your favorite vegan holiday meal?