Buffalo Chick'n! Stir-fries! Sweet Potato Cereal!

For years, Imagine Vegan Cafe has used Gardein breaded chicken strips on their chicken sandwiches. They were delicious because they deep-fry them, which I would never do at home. But Imagine stepped up their game recently and started hand-breading the same vegan chicken they used for their famous drumsticks. It's a meatier chicken that has very realistic texture. And this means the nuggets on the sandwiches are much bigger than they were before! I tried the new and improved Buffalo Chicken Sandwich a few weeks ago, and HOLY SEITAN, y'all. Amazing! They serve this with their homemade ranch for dipping.

Here's a recent Taco Tuesday meal. I had some leftover chickpeas so I made a couple Chickpea and Mushroom Tacos with some Daiya and squeezy guac. 

And here's a Wok Wednesday Veggie & Tofu Stir-fry. This was right after grocery day, so I had LOTS of veggies!

Here's another Wok Wednesday meal I made on a night when I was low on fresh veggies and relied on a frozen bag of stir-fry veggies to make this Tofu Fried Rice. For my tofu, I always marinate for a few hours in a soy-vinegar-garlic broth, and then I air-fry the cubes for about 10 minutes.

And finally, here's a weird but yummy breakfast from the Eat Feel Fresh Cookbook — Sweet Potato Cereal! It's just what it looks like! Baked, cubed sweet potatoes are topped with almond milk, almond butter, and chia seeds. It sounds weird, but it was tasty and super-healthy. The almond butter and chia were the recommended toppings to balance my vata dosha.