It’s been an odd week so far, but November seems to be an odd time of year in general for me. The weather is getting cooler, the holidays are getting closer, and it’s cold and dark. I don’t know why, but it seems more chaotic and this week seems to be following that trend. Not once, but twice, I’ve had lunch at Pho Vegan Asian Cuisine so far! Can you blame me, the Eggplant Tofu and kicky Kung Pao Tofu are addicting with brown rice.
And I created an interesting miso soup with protein loaded Explore Asian Mung Bean Fettuccine.
Also a simple tofu oil free stir fry after a really draining day.
And soup which is just wonderful on a chilly, dark evening. Imagine Organic’s Garden Tomato Creamy Soup is a comforting childhood memory that’s healthier and vegan!
And delicious with a little Daiya cheese melted in and paired with easy microwave steamed acorn squash.
And the simple dinner hit the spot after battling an ant infestation in our kitchen – ugh! Years of never having a problem and they decided to show up in masses the last few days when nothing has changed weather or food-wise, go figure.
I also scored a few flavors of packaged jackfruit on sale from The Jackfruit Company. They just looked like a fun way to mix up salad and sautes. I used the package of Lightly Seasoned Jackfruit in a loaded kale salad with a creamy blended hemp seed miso dressing.
The texture and flavor seemed very tuna-like and blended well into the salad. It wasn’t a strong flavor, but perfect for pairing with any savory dressing or sauce into a variety of recipes making them more hearty and filling while not adding massive calories. So thumbs up and something I would buy again.