Because I had other errands to do (and an early bedtime), I had to choose between yoga and a vegan brat. I chose the brat! I got Potato Salad on the side. Y'all, THIS WAS MAGICAL. I'd never think to put ranch on a brat, but the folks at Imagine are always thinking outside the box.
On Tuesday, my co-worker Caitlin and I had lunch at Global Café in Crosstown Concourse (where we work). I'd not yet tried the Vegan Black Bean Arepa from the Venezuelan food stall, so that's what I got. It was simply arepa, black beans, and pico, but it was so good. The beans are so well-spiced, and the arepa was fluffy and not-at-all greasy (like other arepa I've had in the past).
I've been eating Tofu Avocado Breakfast Sandwiches this week for breakfast! Tofu cooked with Vegg yolk mix, mashed avo, and Food for Life sprouted grain english muffins. Such a quick and filling breakfast.
I've also been eating lots of bowls this week. I had some leftover coconut curry sauce (just coconut milk and red curry paste) from last week's jackfruit curry. So I used that to top this bowl with tofu, kale, bell pepper, carrot, red cabbage, garlic, fresh turmeric, and brown rice maifun noodles.
Here's a similar bowl (same tofu and veggies) with quinoa and this Ginger Miso Tahini Sauce from Minimalist Baker.
Oh hey, I dyed my hair! I wasn't intending on going THIS red. But I didn't have time to drive out to Sprouts or Whole Foods for more natural vegan hair dye, and the only vegan dye that Walgreens by my house carries is Splat (which only makes wild colors). But I love it!! I've done crazy colors before, and they're a lot of maintenance, which is why I generally stick with more natural colors. I'm lazy! But I'll probably keep this color up for a few months at least.