This is one of my favorite week of eats in a long time and I think it’s due to the level of autumnal ingredients used! Fall is my favorite time of year for so many reasons, food not the least of which.
This week I had a fall haul from Sprout’s Farmers Market, plenty of cozy meals and beverages, and even some snacks.
I made my One-Pot Seitan Pot Roast, a gnocchi pot pie soup, a fantastic breakfast with sweet potato Pearl couscous and tofu scramble, blackberry oats, avocado toast, chickpea “tuna” salad (greek style), and a vegan BLT.
I hope you enjoy these glimpses into what I eat during the week, that it gives you some ideas for delicious meals and treats, and I also encourage you to browse the recipe collection along with my other From My Kitchen This Week posts!
I also got the vegan Dandies Maple flavored marshmallows 🍁 all of this is delicious!Magnesium mocktail to pair with dinner: lemon flavored Calm magnesium powder, raspberry lemonade + orange drink flavors & coconut la croix with ice ✨Seitan Pot Roast 🍂Leftover whole wheat blueberry pancakes 🥞 topped with syrup + pomegranates!Maple oats made with chocolate soy protein milk, flax seeds + lots of fresh blackberries, almond butter and dark chocolate (I like to mash the berries the with back of my spoon so it’s like a jam!)🍂Pumpkin spice matcha latte made on the stovetop with soy milk + stevia 🍵New breakfast favorite! Tofu scramble + couscous made with mushroom bouillon, cumin, salt, olive oil + sweet potatoes, then finished with fresh flat leaf parsley and arugula. Everything topped with avocado, more parsley + lemon, side of pomegranate 🌿Avo toast on sourdough with chickpeas crisped in a pan using olive oil, salt, garlic powder + nutritional yeast. Topped with homemade vegan feta + squeeze of lemon 🍋Chik’n Pot Pie Soup with potato gnocchi, mixed veg, butternut squash, vegan chik’n + thyme, poultry seasoning, garlic + onion powder, nutmeg, s + p, nutritional yeast, mushroom bouillon, water, olive oil & served with pretzels 🥨 it’s going to get down to 45 degrees for a couple days so wanted a nice warm meal to reheat 🍂Greek style chickpea “tuna” salad: chickpeas mashed with almond milk + olive oil, s + p, crushed red pepper, tahini & Dijon mustard. Mixins: nori pieces (for fish flavor), Kalamata olives, celery, peperoncinis, carrots, onion + flat leaf parsley. Served with pretzels ✨Plant-based BLT with field roast “bacon”, tomato, arugula, chipotle tahini sauce, avocado + grilled onions on toasted bread , served with quinoa chips 🥪 10/10Mocha Latte with the Dandies maple flavored marshmallows + cinnamon ~ divine 🍁
Thanks for stopping by my kitchen this week, I am excited for the season and all the cozy recipes and meal ideas to come, so be sure to stay tuned!
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