Well this weekend flew by too fast. I am adjusting to my new job and the challenges of being a new manager and working more hours, but loving it and looking forward to the changes I’ll be able to make.
This week I will be focusing on very healthy, whole food plant based eating after so much eating out for the Sacramento Vegan Chef Challenge going on for the entire month of October. When we’re not eating out trying all the new options, I’ve really been trying to eat healthy at home with simple roasted squash and tomato soup, a great combo for fall. More simple oil free tofu stir fries.
And salads. Hubby sweetly grabbed takeout from Zest Kitchen one night after a very crazy day, I love their loaded, but light, veggie wrap. Oh and fall is starting to show on out front tree, isn’t it pretty?
We’re enjoying the cooler weather with more dog walks and even saw a hot air balloon cruising by.
Hubby tried the new Lightlife Plant Based Sausage this week and they are very realistic looking.
Overall a thumbs up and he will buy them again, but likes the Beyond Meat version slightly better.
For the Vegan Chef Challenge, we made it to Nectar Cafe to try all the wonderful dishes they are creating with smokey coconut bacon – jalapeno poppers, “bacon” mac n” “cheese”, and a tasty BTLA sandwich.
Then to The Porch Restaurant to try their Vegan Chef Challenge menu which seems to be updated weekly.
We started with the Sauteed Brussels Sprouts, I got the Pulled Squash Sandwich, and hubby the Chili Cheese Fries, total vegan comfort food!
The sandwich was great, the texture of the spaghetti squash worked better than expected as pulled “pork” with a fun flavor.
Last night we headed to River City Brewing Company to try their creative menu where they turn hearts of palm into pretty impressive “fish” and chips and the Beyond Burger Patty Melt was perfect.
Even the Crispy Buffalo Wings took cauliflower wings to a new level with a nicely crunchy texture.
Whew, again, it was more comfort food, but delicious!
And today I met my mom and sisters at Evan’s Kitchen for their Vegan Chef Challenge offerings. Besides the pretty impressive vegan menu, they also had a new Vegan Rancheros plate that was delicious without being too heavy.
Whew, as I said, I will be eating very healthy all week until the Vegan Chef Challenge eating starts again next weekend!
Laura Sproull says
Your tree is lovely Christine! And that pulled squash sandwich looks amazing. I love squash. Just picked up 3 humongous butternuts at a roadside stand for $1.50 each. And Brussels Sprouts for $1.50, the tiny ones that taste so good! It’s the little things in life. Sounds like your new job is working out~ I’m happy for you!
Thanks and it was great, such a creative spin on squash. Yes, this is the perfect time of year for squash and Brussels sprouts!
What a time to be vegan- There’s actually TOO MUCH good food! I can never possibly try it all, and it all looks amazing! Still just trying to get out there for the challenge… Those menus are to-die for.
So true! Hope you can make it to this area for the challenge, there are some really creative options this year.