The thing about plant-based eating is that is feels really good until it doesn’t, especially if like me, you irresponsibly do not supplement B12 and omega-3 on a regular basis. Which is how, my friends, I came to house a $14.50 can of smoked salmon over the kitchen sink in a fit of violent meat hunger just now. I had been saving it to make a cute dip for a dinner party, but oh well. It was worth it. I feel amazing, relieved, right with the world.
The thrill of essential nutrients has me thinking I may swap out one of my preconceived dinners for a smoked oyster butter pasta later this week. Stay tuned!
Tonight, vegan sausage with roasted yellow potatoes and salad. Over the weekend I tested out a variation of my favorite vegan meatballs, where I used caramelized baby bella mushrooms instead of the olives as well as mushroom seasoning instead of oregano and parsley. A little less Italian, a little more versatile. The texture isn’t quite right, but they still fry into nice little patties and taste delicious! My potato wedges are already steamed, so they’ll get GBD really fast in a hot oven with olive oil and salt while I make the salad. Nothing fancy, just baby butterhead lettuce from the yard coated in #storeboughtisfine caesar dressing with blanched snow peas, black pepper, hemp hearts and shaved Pecorino.