Who would have thought you can make vegan cheeze sauce using lentils? The lentils firm up a lot in the fridge, so the sauce gets thick and almost sliceable, which is pretty cool if you want a sliced cheese. But it melts into a sauce when heated. So good! I'll be making this again. For sure.
Y'all, look what I found at Kroger! Clearly Canadian! If you were around in the late 80s/early 90s, you probably remember this sweetened sparkling water. I used to love this stuff, and it's making a comeback. It's more like soda than Le Croix but really good. Definitely a nice treat.
And look! The ingredient list says "vegan flavoring"! I'm sure that wasn't there on the original bottles!
My lunches this week have been BBQ Tempeh Tacos, another recipe from 80/20 Plants. This one is super-simple — simply saute tempeh with BBQ sauce and serve in corn tortillas with pineapple, cilantro, red cabbage, and pickled onion.
For some of my dinners this week, I've been enjoying these Grain/Green/Bean Bowls with quinoa, kale, roasted brussels, sauteed Simple Truth plant-based kielbasa, and either tahini sauce (pictured here) or the leftover cheeze sauce from my fries. Nothing beats a GGB bowl!
And finally, here's one of my more indulgent meals of the week! Last Sunday, I met my friend Mike for brunch at Imagine Vegan Cafe and ordered this Turk'y Cutlet Plate with fried vegan cutlets over mashed potatoes and gravy and sides of vegan mac & cheese and seasoned greens. Yummmmm!