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.
- Build a Vegan Charcuterie Board.
- Best vegan collagen supplements.
- Vegan British Homity Pie.
- Why Quarterback Justin Fields went vegan.
- Tips for a vegan friendly Thanksgiving feast.
- Vegan Thanksgiving recipes.
- Plant based diet better at reducing inflammation.
- This vegan bratwurst recipe sounds amazing.
- Vegan fall recipes to try.