It is pouring rain outside again and we’ve got frustrated, lazy pups wanting a walk.
But Miko will have nothing to do with wind and rain and poor Leela gets disoriented more easily in windy weather. And she probably prefers sleeping after a busy play date with my mom’s dog.
It’s been awhile, too long, so we got to Pho Vegan Asian Cuisine for lunch today and this spicy Kung Pao Tofu hit the spot with peanuts and colorful veggies.
So did this colorful BBQ tofu stir fry for dinner after an intense gym workout.
A little bit of fusion going on there, but a drizzle of Sky Valley Foods Organicville Tangy BBQ sauce is great in a tofu stir fry.
Last weekend I batch cooked a large bag of lentils to use for the week and have been using them in everything, even mixing into dog meals since they seem to love them with V-Dog. And I made a big batch of lentil soup with veggies that I also have plenty of leftovers from.
And mixing them into every salad including this tangy cabbage salad with sauerkraut and a new raw garlic dressing.
Raw Garlic Dressing
- 1 avocado, seeded and scooped
- 2 medium cloves of raw garlic (or more!)
- 2 tbsp. apple cider vinegar
- dash of red pepper flakes
- 2 tbsp. nutritional yeast
- 2 pitted medjool dates
- ½ tsp. dried parsley (or Italian seasoning blend)
- ½ cup water, as needed
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Serve and enjoy! Makes 4 servings.
This is a thick and creamy dressing, perfect for coating with flavor.
The kicky garlic flare paired nicely with the tangy sauerkraut and added life to the lentils.