This past Friday, I drove home to Jonesboro, Arkansas to visit my parents, and my mom picked up takeout pizza from Uncle Maddio's. She got me a Tofu & Veggie Pizza with vegan mozz, mushrooms, red onion, bell pepper, spinach, and extra olives. YUM.
After dinner, she thawed out a frozen Peanut Butter Pie that she'd made a week or so earlier. This pie is my dad and my fave! It has vegan cream cheese and PB, plus a graham crust and chocolate ganache.
Her cookie jar was almost empty, but I spied a few Vegan Shortbread Cookies (decorated like sewing supplies) from Jonesboro's vegan baker Kind Confections. She ordered them awhile back, but they keep for a long time. I snagged a few and took them home with me. Enjoyed the next day with a cold glass of almond milk.
Here's my Saturday morning Ramen Noodle Bowl this week. This one has Soy Curls, Koyo Mushroom Ramen, peas, carrots, and corn. I always use frozen veggies for my ramen because it's super-fast. And ramen should be super-fast.
Pam and Megan came over Sunday night to celebrate the New Moon. We set intentions and did some Tarot readings. But first, we snacked on cashew cheese and crackers, hummus & veggies, popcorn, vegan s'mores, and watermelon. Somehow, I only managed to get a pic of Pam's homemade cashew cheddar. It was amazing!! We had it with hot pepper peach jelly on crackers.
I've been all about bowls lately. I got this idea for a Bean/Grain/Green Bowl with salsa and hummus on top from The No Meat Athlete Cookbook. The grain is brown rice, the bean is pinto, and the green is spinach. Plus, I added some air-fried squash. There's a great section in that book with all sorts of topping suggestions for bowls!
Here's another bowl — a Soy Curl & Broccoli Stir-Fry over quinoa. I used 365 teriyaki sauce, sesame oil, and sesame seed for flavor.
And finally, my breakfasts this week have been Savory Oats from The No Meat Athlete Cookbook. SO GOOD. Oats with carrot & spinach, seasoned with nooch and salsa, and topped with avocado and toasted pumpkin seeds.