I am still working through a lot of zucchini and summer squash from our garden and need to take more into work tomorrow. Lots of simple zucchini sautés and lots of chickpeas since I batch cooked a bit too much for the week.
There was also The Vegan Cobb salad from Pushkin’s for lunch with co-workers. The salad was good, but a little heavy on the mushrooms for my taste.
I did whip up a good salad with a blended tahini carrot and miso dressing. Of course, more simple zucchini stir fries and chickpeas.
And a great sandwich using up the vegan deli slices we bought for the boat trip and ripe tomato from our garden. I also harvested a lot of figs from our tree I am trying to figure out what to do with, we’re thinking of trying to make fig preserves.
We’re still having fun with the deep fryer and used it to cook a Grocery Outlet find – Sophie’s Kitchen Plant Based Breaded Shrimp.
It was a fun treat, the “shrimp” were tasty with a good texture.
And Ron is always on the lookout for good vegan crab cakes and found a winner with Mind Blown Plant Based Crab Cakes he also cooked in the deep fryer.
The flavor was great, not overly fishy or lemony as others we’ve tried have been in the past. And I tried making roasted chickpeas with the excess I had this week going for a crunchy, corn nut texture, but ended up burning them a bit instead. Not bad though, they are still edible, haha.
Boo on being back to the grind tomorrow and for a possibly busy week. Hopefully a good week and let’s start with a positive list.