No biggie. Just another evening of playing Cards Against Humanity and eating delicious food. Lasagna, kale salad and vegan ham & cheese sandwich pockets. And that purple drank? It’s just a violet fizz. So tasty.
Oh yeah, and Steph made samoa cupcakes. So decadent!
It seems like the smoked BBQ tofu at Burnt Fork BBQ keeps getting better. Get the platter and don’t forget the kale. It’s awesome.
A few weeks ago I took a day off and spent part of it taking about a 20 mile bike ride around town.
Grave stones among the trees
Mirrored fence in Oakhurst
Springing trees in Oakhurst
PATH just south of Agnes Scott
Flowers in Decatur
Water break on the Candler Park PATH
In Little Five Points
MLK on Freedom Pkwy
Atlanta from bridge over Freedom Pkwy
Bunny at the Krog tunnel
Picking up a banh mi in East Atlanta at We Suki Suki. It fits perfectly in a bottle cage.
About to destroy that banh mi with some leftover kale salad.
You know what else is awesome about those tempeh wings I posted about earlier? Leftovers make a great sammich. I heated them up on the George Foreman, slathered the bun in Veganaise and made a garlicky kale salad for the side, using red kale this time.
Falafel isn’t that hard to make, but when I saw frozen bags of falafel balls at Trader Joe’s and they were vegan I decided to try them out. These were really good. No complaints at all. I whipped up a quick tahini sauce to drizzle on top. It was tahini, hot water, garlic and lemon juice, I think.
The Kale Slaw with Red Cabbage and Carrot is another recipe from the Whole Living Kick Start Cleanse. And another winner. Of course you pretty much can’t go wrong with kale. And this is another one that sticks to mostly seasonal produce. Also, it’s pretty!