Run Plant Based

Formerly The Raw Project - Running on a Healthy Vegan Diet

New Finds for the List

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What a week and weekend here, a little bummed to be back at Sunday evening already. But it’s been a fun few days and I got new kitchen toys to try. Laura Prepon (yes, Donna from That ’70s Show) has a new line of kitchen tools, PrepOn Kitchen. Check out this fun 4-peice Silicone Tool set that I am loving the green color on.

So far I have found they handle the dishwasher well, easy to hand wash, and did not stain when using for tomato sauce. And did I mention I’m digging the color and style? Thumbs up so far and a nice kitchen upgrade for us.

I have been to Zest Kitchen for lunch again because the Autumn Harvest Bowl is a delicious and warming fall celebration.

There has also been simple soy curl stir fries and a large batch of lentil protein pasta making great lunch leftovers.

And a lunch date at Amy’s Drive Thru for vegan burgers, enchiladas, and fries.

Also spicy Thai Friday night date and a simple tofu stir fry using up zucchini that we are still getting from the garden.

We also indulged on one of Ron’s favorite treats – PeaTos Fiery Hot Crunchy Curls.

There nicely kicky, crunchy, vegan, and not junky. Also do not turn your fingers into an orange mess.

I discovered Mighty Sesame Organic Creamy Squeezable Tahini which is very easy to use in a quick salad dressing. In this case, I blended the tahini with tangy sauerkraut, raw garlic, and fresh parsley for a simple and lively salad dressing that did not disappoint.

I am still trying to get in more stops for the Sacramento Vegan Chef Challenge before October is up which has not been easy this year. We had a fun meetup with guests from the Sacramento Vegetarian Society at Timmy Ginger’s Sandwich Shop to try their creative options for the challenge. I got the Gingerfied Philly which was loaded with Seitan “steak”, kicky peppers, and gooey Daiya vegan cheese for a delicious splurge.

I also took the Ginger Mac n’ Balls home to Ron which was a comforting and crazy blend of vegan meatballs, mac n’ cheese, bacon, and BBQ sauce for an outrageous treat.

And tonight I made another big batch of pasta for dinner and lunches this week trying a new Vitalite vegan grated parmesan, what a time with so many great vegan cheese alternative options to choose from. I paired it with Colavita Cavatappi pasta and Amy’s Organic Family Marinara.

I am not a big pasta snob, but this pasta cooked to a perfect texture of slightly firm and chewy. And melting some of the Vitalite parmesan into the sauce made it a rich and creamy treat.

And, whew, I am still full! And looking forward to making this a great week. Oh, and tomorrow’s Halloween! Then onward to Thanksgiving, crazy! Hope you have a great week ahead starting with this list.

Comments

  1. Ohh I’ve never seen that Parmesan before! I’ll definitely be on the lookout. You can never have too many vegan cheeses.

  2. I love those kitchen gadgets and the color! It’s a big pet peeve when my spatulas get stained with tomato sauce! And dishwasher safe is a big plus!!!