I am really enjoying the cooler weather here after over a week of triple digit heat, I can take the dogs for evening walks without worrying about their feet! And summer dusk is just gorgeous, isn’t it?
Sweet Miko has been enjoying his hooded cuddle be more lately – after over a year of having these beds, the pups are finally embracing them.
So cute to find them tucked in snoring away.
I think I’m still recovering from the heat and dealing with busy times at work because the creative juices have not been flowing in the kitchen. It’s been about simple eats here such as this salad with kidney beans and chilled watermelon.
And there was this veggie saute with chopped Tofurky sausage seasoned with creole seasoning and nutritional yeast.
Hubby found a new vegan friendly treat at Raley’s – frozen pakoras that were simple to bake and very filling.
And I got a little crazy with Maesri Prik Khing Curry Paste and a banana.
By throwing a heaping spoonful of the paste, a chopped banana, and water to create a creamy, sweet and fiery stir fry sauce for tofu, chopped potatoes, and veggies.
It was delicious, the kicky and spicy curry brought exciting life to tofu and potatoes and the banana provided a creamy sweetness without the fat and sugar baggage of traditional versions of the sauce.
And the leftovers were great for lunch today. Simple, one pot meals I can use leftovers for even simpler work lunches are my jam lately.