It is so nice to chill a bit after a crazy week and Miko agrees, he’s been a sweet little lap friend.
Since last week was nuts, I kept eats pretty simple like this carrot and black bean salad with kicky avocado dressing.
And used the leftovers mixed with another salad paired with steamed squash for another simple lunch.
Friday night we decided to check out a new local Ethiopian place with a strong vegan menu. But when we walked into to place and were seated with menus, I noticed it was very busy with large family groups and one lonely waiter running around trying to serve everyone. And some frustrated looking customers just waiting to pay for their meals at the register. After 30 minutes of waiting to just get waters, I don’t think the poor guy even noticed us, we just quietly left and ended up at Pho Vegan Asian Cuisine instead.
My kicky curry tofu noodle dish made up for that annoyance nicely.
Last night we celebrated Valentine’s Day early at The Porch Restaurant, it’s one of my favorite places to go for unique vegan options that are always changing. We got the Chickpea & Potato Cakes, Grilled Asparagus Salad, and Sriracha Slaw for dinner to a fun, but mostly healthy dinner.
And it was perfect to save room for dessert – I could go there for their vegan dessert alone! If you’re looking for a fun splurge, it never disappoints! Last night was the Banana Foster Cake with rum butter cream, rum caramel bananas, pecans, and pretty fruit.
It was amazing with rich and intense sweet banana, perfect texture with the nuts added, and decadent butter cream. Again, an occasional splurge – haha! And a long run for me today! But first to the list.
So does this oil free avocado pesto pasta recipe.