It has been a crazy week so far between us recovering from being sick and hubby traveling and being really busy at work. I intended to have a new recipe, but that did not happen. Oh well, there have been good eats and an awkward work potluck retirement party. Lots of sweet cuddles from Miko also.
One night I had simple roasted potato wedges with leftover cabbage salad and ginger hot sauce for dipping.
And this interesting black bean and chard saute with chili lime seasoning and nutritional yeast.
Hubby’s awesome red beans and rice with vegan sausage and green beans another night.
Curry coconut saute with chickpeas and veggies.
Salad with spaghetti squash for lunch today with my mom.
And another huge salad for dinner tonight because I was not feeling super creative in the kitchen. But the tahini ginger dressing I whipped up in the Vitamix worked well with it.
There was also the awkward work potluck. A co-worker is retiring, so we had a retirement work potluck for her this week and while my luck has been okay at past potlucks, this was an awful one. I finally checked the signup sheet the day before and decided to bring a modified version of this Sweet Potato Mac and Cheese recipe with added veggies because someone else already signed up for a salad. Well that was a very non vegan pasta salad without veggies! It didn’t deserve to be called a salad and I would have brought a real salad if I knew. So my pathetic plate had my dish and a store bought pineapple and pomegranate salad someone bought. Those two and potato chips were the only vegan options.
Truthfully that wasn’t a big deal and I brought a hearty dish for that reason. What was sad was the lack of veggies or any healthy options at this one. Lots of meat and cheese trays, pasta salads, chips with fatty dips, etc. I guess I wasn’t the only one burned out on office potlucks. But someone brought a very non vegan mac n’ cheese dish and mine was actually more popular, no leftovers to bring home.