I'm back with some more random meals!
We had our monthly Vegan Drinks meetup at Cheffie's Cafe last week. It's a salad/sandwich shop where you can build your own ginormous salads! I scheduled Drinks there since I figured we'd all need a post-Thanksgiving reset. But then I put all kinds of fatty craziness on my giant salad (mixing bowl-sized!) like fried onions, a metric ton of kalamata olives, and oil-packed sundried tomatoes. Oh well! It was tasty, and I ate every bite. There was also about a 1/2 cup of roasted red pepper hummus, chickpeas, red and green bell peppers, and black bean-corn salsa. And lemon vinaigrette. Delicious!
I've been eating lots of quick meals lately, one of which was this yummy Soy Curl Taco Bowl. I didn't follow a recipe. Just sauteed some Soy Curls, portabellas, and spinach in a little taco seasoning and served atop brown rice. Topped with Daiya shreds, Tofutti sour cream, and cherry tomatoes.
An even quicker meal — frozen Whole Foods Bean & Rice Burrito with Daiya Cheddar, Salsa Verde, and Vegan Sour Cream.
One night a couple weeks back, the Crosstown Community Development Corporation board, which I serve on, held a monthly meeting at Phuong Long. I ordered the Garlic Tofu — fried tofu cubes, carrots, peppers, onions, and broccoli coated in a garlic sauce.
I love, love, love the Lenny & Larry's White Chocolate Macadamia Cookies. They're packed with 16 grams of protein, so they make a great excuse to eat cookies for breakfast. I had this one (and an apple) after a run last week. I'm currently on a running break until next week while I recover from the marathon.
Speaking of cookies, Mike baked me some Vegan Snickerdoodles. He bakes me cookies every year around the holidays, and his snickerdoodles are excellent. And just in time for National Cookie Day last Sunday.
A really yummy – albeit poorly photographed — breakfast this week — Gardein Eggless Breakfast Pocket (stuffed with Vegan Egg, vegan sausage, Daiya, roasted red peppers, and spinach) with steamed sweet potato and sauteed spinach. Grapes on the side.
Imagine Vegan Cafe has some new menu items, and I'm working my way through them. One is this amazing Vegan Grilled Cheese made with Teese, tomato, and spinach. It's so perfect. They use way more butter than I feel comfortable using at home.
I got that grilled cheese as takeout last night with a side of Imagine's Black Bean Chili — also topped with Teese. Perfect on a cold, cold late fall evening. Enjoyed while watching The Crown on Netflix.