Pasta, Pancakes, and Tacos!

Last Sunday, for Father's Day, I woke up early and made some pancakes — Paul's fave breakfast — for my favorite cat/dog dad. I made his with white flour because he's a super-picky eater who hates anything remotely healthy. And I made my own batch with whole wheat pastry flour, fresh peaches, and monkfruit maple syrup. I use real maple for recipes, but I like the monkfruit syrup for pancakes because I like to drown mine in syrup. And this stuff is sugar-free. We had Impossible sausage on the side.

Here's some recent pasta I made from The Plant-Based Athlete. This was the Quinoa Tofu Pasta, which had quinoa rotini, crumbled tofu, spinach, sprouts, and a tasty oil and vinegar dressing. A nice, simple, protein-packed pasta salad!

I've been eating a lot of tacos lately! I made these Chicken Tacos with Daring Foods vegan chicken pieces (the texture is so crazy real!). I had these on a Wednesday, but that didn't stop me from enjoying a Taco Tuesday Mexican Lager with them!

And I made these with Upton's Fava Bean Taco Crumbles. Those fava bean crumbles remind me of TVP or even plant meat crumbles, but they're made from beans! Upton's makes the coolest stuff!