What a week and it’s only Wednesday. More like Thursday since I’m taking Friday off for a long weekend. I need it, we need it. And it’s supposed to rain all weekend here which is cool because we need that too. Our weather for Easter Sunday was perfect, I enjoyed a great morning run and it’s my favorite time of year for running – perfect weather and peaceful sights of grazing sheep and goats doing a little natural landscape maintenance.
After we headed to my sister’s house for a casual get together where my mom’s dog hung around waiting for scraps.
As you can tell, he probably doesn’t need anymore scraps! And I was not sharing the delicious vegan “ham” I made! I was unable to find a Tofurky vegan ham to take and decided to make this recipe. I didn’t bake it for as long since I prepared it at my sister’s house and maybe added more vegan bouillon and beans to enhance the flavor and texture. I also left out the oil completely, did not seem to need it, and it came out great!
The pineapple juice in the seitan mixture and glaze is genius for adding a sweet tang to the “ham”. And I went with thin slices. My family had fun comparing it to real ham and seemed to really like it.
I will be making it again soon – yum! And the leftovers are perfect simple proteins chopped into salads or stir fries.
I know I said I wanted to get more into making sauerkraut at home, but I have not had a chance to yet and grabbed a package of Saverne Dill & Garlic Raw Kraut recently to add to salads.
It’s the perfect tangy flavor blend for summer with a satisfyingly strong dill flavor that went perfectly with this loaded bean salad. I used garlic, avocado, miso paste, and pineapple juice to make a blender dressing that made a fun and tangy flavor blend.
And the leftovers made a great easy lunch the next day with roasted acorn squash.
Of course there has been an easy tofu tamari stir fry too this week so far.
And I had to share the carrots and broccoli with my dinner buddy.