Don was also selling mini loaves of plain Vegan Brioche, so of course, I had to get some. I had moved my Saturday long run to Sunday since it was so rainy on Saturday (and went to bootcamp Saturday morning instead). So on Sunday, I enjoyed some Toasted Brioche with Miyoko's Cream Cheese before an 11-miler. I can't say for certain if this toast made a difference, but my run went very well. Felt strong the whole time and managed a negative split (that's when you finish faster than you start; always the goal but hard to achieve).I had some more brioche (with avocado this time) as a side to my Monday morning Chickpea Scramble. The scramble recipe was linked on the 80/20 Plants site, but you can find the recipe here on Well and Full. Mashed chickpeas are sauteed with onions and turmeric and served over baby spinach. It's a nice change from tofu scramble.
I've been eating Tofu Veggie Stir-Fry for my work lunches this week. For this, I air-fried tofu and then sauteed that with broccoli, red pepper, mushrooms, onions, broccoli, and zucchini. The sauce is made with Bragg's, veggie broth, sriracha, and tahini and then thickened with cornstarch. Served over brown rice. I love these single-bowl lunches because they're super easy to pack and eat.
I had some leftover tofu ricotta from the stuffed mushrooms I made for Sunday's potluck, so I served it atop Whole Wheat Spaghetti with Marinara. Added some black olives for extra flavor. This has been the perfect dinner for the past couple nights since I've had early morning runs scheduled. Carbs!And finally, here's the most delicious Smoked Pecan Mocha from Comeback Coffee. Made with vegan Ritual chocolate and oatmilk. I tend to order my coffee drinks unsweetened, but some days, you need dessert coffee. Especially on these chilly, rainy fall days we're having here.