Happy Easter for the List

Happy Easter and April Fool’s day! What an odd combo. We’re keeping it low-key with a family gathering at my sister’s house where there will be plenty of wine and food I’m sure. Hubby and I went on a mission yesterday to track down the Tofurky vegan ham at Whole Foods, then Sprouts, and there was none to be found! We couldn’t even find any vegan roasts which is odd, but awesome there is such a demand for them. Instead I will be attempting to make this recipe from scratch, should be fun!

It’s been an odd and long week, work has been very busy and it was my week to be on call with after hours work. But I am loving the spring weather here, it’s practically flip flop and shorts weather with plenty of sunshine and happy spring vibes. The pups were very lazy last night after a long walk.

We’re starting to make progress on our new Vegan Elite national running group and will hopefully have a site up soon to tell you about. The founder is doing the Boston Marathon this year, then we’ll have more time to get it launched which I’m very excited about. I also have some work and projects I want to get done for the Sacramento Vegetarian Society sites that I want to make time for this week.

My eats have been simple this week, as usual, with fast one-pot meals where I can utilize the leftovers for work lunches. Like this simple broccoli, tofu, cabbage, and onion oil-free stir fry with tamari and sriracha.

And this kale salad loaded with fresh parsley and a dressing made from organic beet hummus I needed to use up.

Last night’s creation started out healthy, but turned more into a comfort meal. I needed to use up potatoes from the pantry and sauteed them with cabbage, miso paste, and Costco brand no-salt organic seasoning. Then added a couple of slices of Daiya Cheddar to turn it into a melty, cheesy potato treat.

It was delicious and reminded me of a slightly healthier version of a potato au gratin dish – only way easier and faster.

I’ve been having more fun with oatmeal on the weekends to break the smoothie breakfast rut. I made fresh apple cinnamon oatmeal yesterday by sauteing chopped apples and cinnamon in a little coconut milk, then blending in cooked oatmeal and adding stevia.

Today I’ll be trying a matcha green tea oatmeal which probably would have been better for St. Patrick’s Day, but oh well.

And we stepped out for simple spicy Thai tofu dishes Friday to celebrate the end of a crazy week.

Okay, to the short list this week!

Love this article on Rich Roll and his inspiration on it never being to late to make a healthy change.

This is my type of meal delivery service.

Here’s a hardcore comfort cauliflower recipe.

A lot more people could be fed if we all went vegan.

Great vegan diet plan here for inspiration.

Mmmmm, vegan cornbread.

Plant based lifestyle can reverse disease.