Happy Sunday, hope everyone is having a great weekend. We took Friday off for a longer holiday weekend and enjoying some fun and downtime, sweet Miko is enjoying the extra attention.
With the cooler temps, I’ve been getting out for longer dog walks and evening runs taking in beautiful scenery and little hints of fall.
And still keeping things simple in the kitchen with a kidney bean and potato saute with curry tomato sauce. More simple oil free tofu stir fries.
And very simple Tofurky sausage sautes with organic marinara sauce after a long day.
I also tried Daiya’s Spinach Mushroom vegan pizza, it was delicious with a nice, but not too strong mushroom flavor distributed in the vegan mozzarella. And I started celebrating fall early with pumpkin spice oatmeal. I mixed in canned pumpkin, vanilla flax milk, and pumpkin pie seasoning into quick cook outs and it came out wonderfully!
Friday we headed to Auburn for a long hike with lots of hill climbing that I’m still feeling, but the weather was perfect for a hike. The scenes were gorgeous and there were even rock climbers taking on the cliffs.
I love this trail and will need to make more trips during fall for the turning leaves. After we stopped at Nectar Cafe for lunch where I got the vegan chorizo tacos and hubby the tempeh Ruben.
To continue our fun weekend, we headed to Lou’s Sushi in Midtown Sacramento last night to try more of their impressive vegan options. We got the vegan spicy “tuna” roll, Benjamin Button, Vegan Irishman, and more.
All were excellent, but the dish that really stood out was the Vegan Mushroom Tenders with addictive dipping sauce. The texture and flavor of the oyster mushrooms was excellent – meaty, hearty, crunchy, and not too mushroomy. That dish alone is worth traveling to Sacramento for! And we got to watch a fun bike parade from the front dining patio.
Think I will try this declutter challenge – sounds fun!
LifeHacker on raising a vegan kid. Maybe skip the comment section.