I'm growing basil in my garden, and I had quite a bit that needed to be used last week, so I made the Vegan Basil Pesto from The No Meat Athlete Cookbook and served it over whole wheat pasta with a slice of LuLu's sourdough! Perfect Friday night pre-long run carb-loading meal! The pesto is made with basil, spinach, brazil nuts, pine nuts, and roasted almonds. The spinach helps keep the basil bright green for days!
One day last week, I threw together this quick Burrito Bowl for lunch since I had leftover black beans and rice in the fridge. I added vegan cheddar shreds, chopped bell pepper, lettuce, salsa, mashed avocado, and Tofutti sour cream. Total thrown-together meal, and it was a big success! Even Maynard was licking his lips!
I got some assorted wild mushrooms (lion's mane, shiitake, oyster) from Bluff City Fungi and summer squash in my CSA, so last night, I whipped up a quick Tofu Stir-fry with air-fried tofu, garlic, squash, mushrooms, and a soy-tahini sauce. Served over brown rice.
On Wednesday, I had a work lunch (yes, work lunches are back!) with a couple co-workers and some folks from one of our partner organizations at Pizzeria Trasimeno at Crosstown Concourse. They have great vegan pizza and vegan paninis, but I've been on a salad-for-lunch kick lately, so I opted for their House Salad (which naturally comes without cheese!) and a side of focaccia.
Speaking of salads, here's another one! I got some mixed greens in my CSA, so I made a lunch salad on Monday with every veggie I had in the fridge, some homemade sesame-lemon-coriander dressing, and air-fried roasted chickpeas (seasoned with my dad's signature spice blend)!