After my recent visit with my parents in Jonesboro, my mom sent me home with half a bottle of Just Egg that was leftover from our breakfast. I used it to make a veggie-stuffed Vegan Omelet with fresh berries on the side.
I've been making lots of stir-fry lately because Paul is easing into eating vegan meals with me (YAY!), and he always likes a good stir-fry. Plus, it's super-easy! For this one, I used Gardein Teriyaki Chicken and some local squash. I also had some local eggplant in my CSA, and I used it to make the Eggplant Dengaku from Appetite for Destruction. It's a traditional Japanese dish with a miso glaze. Paul doesn't like eggplant, so I made this as a side for just me!
Last Tuesday, my friend Misti was visiting from Fayetteville, Arkansas, so we met up for a five-mile run through Overton Park after work. And then Paul joined us for post-run food at Slider Inn. I got the Vegan Buffalo Cauliflower and Tofu Wings (my fave!). The food pic below is terrible since it was dark out! Sorry! It tasted great though.