Vegan Chef Challenge Eats

Happy Halloween. Hope you’re not eating too much candy, but a little is delicious once in awhile especially if it’s vegan candy. The trick-or-treaters are slowing down here and I’m a little sad October is over which means the Sacramento Vegan Chef Challenge is too. We tried to cram more good eats out while it was going on last week while also eating better at home after such a decadent getaway to Portland – not easy! The pups have been very cuddly in their blankets with the cooler mornings and evenings here.

And I’ve been getting to the gym a lot rocking my collection of vegan tanks. And sticking to mostly whole foods plant based eats at home with simple salads, marinara sautes, steamed squash, and oil free tofu stir fries.

Lots and lots of oil free stir fries and sautes!

But we have been splurging out too for the chef challenge with vegan “chicken” and brown rice from Pho Vegan Asian Cuisine.

And vegan chorizo tacos from Nectar Cafe.

We also tried a new restaurant for the vegan chef challenge Friday – Wild Rooster Bistro. They’re new to the vegan chef challenge this year, but have many vegan options labeled on their standard menu as well as an impressive vegan menu for the challenge.

I went with the tofu mole plate because I am a sucker for good mole sauce. And hubby tried the chile relleno – both were gorgeous. The mole sauce was delicious with the tofu and very filling. While the chile relleno was a work of art that was not overly greasy or fried.

The dessert really stood out – an unusual and not very photogenic walnut pudding. It was a chocolaty, gelatinous, custard with walnut chunks and it was delicious!

We also hit Revolution Wines to try their offerings.

I couldn’t wait to try the carrot lox dish and it did not disappoint with capers, dilly vegan cream cheese, and perfect texture on the carrots and bread. I also got the black bean and sweet potato chili which singed fall comfort food to me,

But hubby tried the Impossible Burger stroganoff which was a crazy and decadent way to veganize a classic comfort dish. The hearty fettuccini noodles and creamy mushroom sauce ware delicious and I’m already thinking we need to re-create a healthier version of it. We ended with the vegan pumpkin pie, also delicious with crunchy pecans.

It’s been such a delicious month, I’m sad for it to be over. But also happy many of the restaurants will be keeping vegan options on their menus because of this competition.