TVP Tacos

Taco night. TVP tacos topped with sautéed kale and avocado.

TVP taco meat is mega easy. Scoop TVP into a skillet and pour in just enough water to almost cover it. Stir in spices (you could use taco seasoning obviously, but I used cumin, paprika and pepper). Cover and simmer until fully absorbed, about 20 minutes.

Pile O' Nachos

Leftover nachos! Blue tortilla chips with Daiya under the broiler. Topped with refried beans, green peppers, sautéed kale and mushrooms, and with mango salsa.

Sweet Corn Salsa

I could eat this early-autumn snack all day. Diced onion and red pepper with sweet corn, cilantro and lime juice. Perfect with avocado of course, and an Oktoberfest brew.

Baked Tofu Sammich with Mushrooms and Spinach

Sammich. Pressed tofu baked in a shallow pool of balsamic vinegar. Sautéed spinach and mushrooms, Daiya, broiled open-face for a few minutes. And sriracha, of course.

Fresh Spring Rolls

Favorite quick lunch: spring rolls filled with spinach, shredded carrot, tempeh and vermicelli.

Sauce is a mixture of Braggs, chunky peanut butter, brown sugar, apple cider vinegar and garlic chili sauce.

Oreo Ice Cream Pops

Lazy day ice cream pops. These were made blending frozen bananas, biscoff spread, almond butter, almond milk, cocoa powder, cinnamon and maple syrup. I spooned them into an ice cube tray (ghetto) and stuck mini oreos in them (ghetto), only because that’s all I had in the house. Shrug.

Pumpkin Spice Latte

Pumpkin spice latte time.

This drink was made using Starbucks pumpkin spice Via. Melted one package into a drop or two of hot water, and mixed with almond milk and honey. I also brewed a small French press at double strength and poured it over the top for a little extra. Topped with cinnamon.