Happy Wednesday I hope, it’s been a busy, dragging type week here. But we did have a nice Mother’s Day having my mom over for dinner. We chatted on the patio with wine and dogs competing for lap time while hubby prepared a Gardein Holiday Roast with roasted potatoes and brussels sprouts.
The roast was perfect with such a great texture and stuffing and very turkey like which can be a little freaky, but delicious with vegan gravy and very filling. It makes such an easy and fun meal to serve to non-vegan guests.
I’ve been keeping things very easy this week and resorted to an emergency freezer meal for lunch. I picked up the Yellow Jackfruit Curry with Jasmine Rice meal from Trader Joe’s awhile back because it was a hot new vegan offering and forgot about it in the freezer. While it didn’t look exactly like the picture, it was delicious!
I’ve haven’t had a lot of jackfruit dishes I’ve been crazy about, but the texture and flavor in this blend seemed very “meaty” with a daring level of curry spice that paired great with the simple rice. Worth grabbing if Trader Joe’s still has it!
Other eats included a messy salad with blended avocado garlic dressing and sauerkraut.
Simple oil free tamari tofu and veggie stir fry where I used just enough veggie broth to stir fry in. And a curried sweet potato and chickpea saute with leftovers of these dishes for simple work lunches.