Hello October! I am ready for turning leaves, pumpkins, and cooling temps. And diving into the Sacramento Vegan Chef Challenge! It’s been a busy week here still settling into a new job. Since I travel to multiple sites throughout the day, packing lunches have been a challenge which I’m working on getting more organized for and shifting how I spend on groceries vs. eating out. Still enjoying a lot of finds from Grocery Outlet like these Vitalite Vegan Cheddar shreds paring nicely with Wicked Kitchen’s Mexican Style M’shroom Shreds in a spinach salad.
Ron made awesome beans and rice for dinner, tomato turmeric sauté with kabocha squash in a wok for another dinner, and simple tempeh teriyaki stir fry after a long day.
We had a fun BBQ at work this week where Impossible Burgers had to be brought in for us vegans and vegetarians in the group. And I stepped out to Zest Kitchen for the Chana Wrap another day.
Other comfort eats this week included air fried Nugg’s Plant Based Nuggets and Broccoli Carrots Bites dipped in a blended tangy hemp seed dill sauce.
And I used Miyoko’s Liquid Vegan Mozz for a creamy fettucine alfredo dish with spinach and peas that came out delicious.
And now preparing for the work week ahead hoping for a good week and cooler fall temps. Missing Miko a lot, weekends are tough not having our lazy morning routine and walks. We will welcome more furkids in the future once things settle down with the new job. Hope you have a great week starting with this list.