On Monday, Imagine Vegan Cafe posted their daily special on Instagram — Vegan Chicken & Dumplins!!! — and I just had to have some. This Southern girl loooooooves some dumplins, and I was excited to try theirs. They were what I'd call "Cracker Barrel style" with more of a thick gravy. The dumplins were plump with bits of vegan chicken. So good!
Complement Protein Powder had been out of stock for most of January due to a watermelon seed shortage (part of the protein in that powder comes from watermelon seeds), so I'd been using a stevia-sweetened powder that I wasn't crazy about for all of January. Luckily, Complement is back in stock, and I'm back to adding it into oats, pancakes, muffins, you name it. It's unsweetened, so you can really add it to anything! Yesterday, I made my Gluten-Free Protein Pancakes (recipe here!) with some leftover Tofu Sausage.
Look at the little rainbow light catcher reflection on my plate!!
Here's a bowl of Protein Oats with Complement. Lately, I've been topping my oat bowls with coconut yogurt from Coconut Collaborative. It's the thickest, creamiest vegan yogurt I've had! Reminds me of Greek yogurt. The oats have cashew butter, coffee (!!!!), chia seeds, and maple.
And finally, here's a warming bowl of the most amazing stew I've had in awhile! I made this Blackeyed Pea & Collard Stew with Smoky Tahini from the No Meat Athlete Cookbook last night, and IT IS SO GOOD. The stew itself has peas, collards, barley, carrot, celery, and tomato, and it's great. But the smoky tahini sauce really makes it shine. It has liquid smoke, tahini, nooch, and sriracha, and I could drink it.