It’s been a week already, I am ready for the weekend. But we are getting cooler temps finally with temps and breezy! So welcome after weeks of smokey heat. Miko has been just a sweetheart patiently waiting for more weekend time too. And enjoying the warm sheets out of the dryer before I put them on.
Sunday we had a little holiday celebration meal with a Tofurky Roast to use up and my mom over for dinner. Hubby prepared the meal while we chatted and did an awesome job adding carrots and veggies for a veggie side.
And it was delicious served with roasted potato wedges. These roasts are great for leftovers too, so many fun ways to use then in sautes, chopped in salads, or even mixed into a tofu scramble.
I scored two tubs of Tribe hummus on sale this week that I’ve been having fun with besides eating out of them with a spoon. I also had something I haven’t had in ages in a salad – chopped hearts of palm. I love them, but cans are usually way too pricey – the last store we checked had them for $6 a can! I was thrilled to find the Sprouts brand can for about $2 – much better! Anyway, I used Tribe Lemon Rosemary Hummus to make a simple salad dressing by mixing a spoonful if it with tamari, nutritional yeast, apple cider vinegar, and a little water for a simple dressing. No measuring, just mix to taste.
It brought a lot of life to a simple spinach salad with hearts of palm and pinto beans with a creamy and bright flavor that wasn’t too think.
Next I tried the Tribe Buffalo Style Hummus, which has a fun, spicy kick, on roasted potato wedges. I just mixed a blob of the hummus with Tamari, and nutritional yeast for create a coating for the wedges.
And sprinkled with dill. The wedges came out great after baking at 400 degrees for 45 minutes, crispy with a creamy center. And a zesty flavor that wasn’t too strong.