Run Plant Based

Formerly The Raw Project - Running on a Healthy Vegan Diet

Another Week for the List

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And doesn’t that sound horrible? It’s been an interesting week for sure, lots going on at work and just trying to make the most of these interesting times. We had a few days this week of triple digit heat and I tried to go on a weeknight run after work when it was 95 degrees and it was not fun! I got through it and had plenty of water, but in the past I’d just hit a treadmill at an air-conditioned gym after work which isn’t an option. Miko, on the other hand, has been all about snoozing in comfy beds enjoying the AC after walks.

Last weekend we had a social distancing family gathering in my sister’s backyard with a taco bar. I brought Miko because he has been enjoying more social time since he’s an only dog now and made him a plate of simple black beans and carrots he shared with my mom’s dog.

And Beyond Meat black bean tacos for me with vegan sour cream and grilled veggies, yum.

Cool salads have been hitting the spot this week for dinner after a hot day, but I also mixed in a soy curl quinoa dish and tofu cabbage stir fry with riced cauliflower.

And we got one lunch at Pho Vegan Asian Cuisine for my favorite mock orange “chicken” with brown rice and Mongolian spicy vegan beef with brown rice for hubby.

There has also been more vegan pizza, riced cauliflower sautes, spicy vegan Thai takeout, and simple black bean and romaine salad with dill sauerkraut and tahini dressing.

I got to dig my Excalibur Food Dehydrator out from the back of the pantry to dehydrate a ton of apricots from my dad’s tree which was fun! They take 20-24 hours and came out so sweet, perfect for healthier snacking or to use in blender salad dressings.

And I got a little crazy for dinner tonight, both hubby and I have been trying to have more fun in the kitchen during these times. I used another meat-free steak from our fun pack from The Herbivorous Butcher, sliced it through the center and stuffed with vegan smoked gouda slices from Nafsika’s Garden and chopped sun-dried tomatoes. Simmered it with seasoned summer squash until the center temp hit 135 degrees and enjoyed.

The smoked gouda became nicely gooey and flavorful in the center for a wonderful treat! And it was way too huge of a vegan steak, so I have a lot of leftovers for this week.

Hubby also got a little crazy trying a hummus pasta recipe he saw on Reddit where the pasta sauce is made of a sauteed blend of hummus, pasta water, sun-dried tomatoes, garlic, and spinach. He added Lighlife Grounds to make it heartier.

And it was also a tasty work of art, hummus can bee a beautiful foundation to a lighter, creamy vegan pasta sauce!

I braved Costco today, something I’ve been avoiding since the start of shelter in place, especially since I can only go on weekends and our local Costco was crazy before this madness. But it was actually nice and not crazy for a Sunday! Shoppers must wear masks and they are not serving samples, so it was not too crowded and flowed well. Such a relief, I am loaded with fresh produce for the week, and might need to go back again soon! In these times that is an exciting weekend adventure, lol. I hope you’re doing well and have a great week ahead. And maybe this list helps.

Comments

  1. I want that dehydrator! How fun. Those apricots look yummy. I can’t imagine running in 95 degrees after work, I give you lots of credit!!!