Breakfast was grits (with vegan butter), roasted potatoes (made with extra virgin olive oil and garlic salt), and the tempeh white bean sausage patties from Vegan with a Vengeance.  Although the sausage patties were definitely tasty, I still prefer seitan-style versions, like those in Vegan Diner.

My lunch today was a bit unusual in that it was an incredibly high-fat meal. I tend to eat something small, but I felt adventurous and wanted something fancy. I started with a marinated kale salad using Gena’s incredible Smoky Avocado and Cumin Dressing. I actually made the salad last night for dinner, but marinated salads keep well, and letting the salad marinate overnight really increased the great flavor the dressing gave the kale. I threw some diced roasted red pepper into the salad for a little more flavor and color.

I also made the unique pizza you see above. It’s unique because it was never in the oven – I made this pizza using a frying pan on the stove, which is considerably faster than using the oven, and the crust gets nice and crispy but remains chewy. I topped the pizza with a simple home-made cashew cheese (cashews, sunflower seeds, nooch, salt, water, and turmeric for color) and caramelized onions tossed with chopped fresh chives and white truffle oil. I topped it with a sprinkle of hickory smoked salt and freshly ground black pepper.

Yesterday afternoon I was craving a little chocolate in my life, so I made the banana split pudding brownies from Vegan with a Vengeance. Banana and chocolate always pair well, so obviously these were great. My brother also approved, and lamented that he wouldn’t have sweets around the house once I’m back in Asheville.

Oh! That reminds me – my awesome vegan friend Carol and I got approved for a great apartment close to downtown Asheville. I’ll be back in Asheville soon, and that makes me unbelievably happy!

Something else I’m excited about is that there is now an Instagram app for Android. Finally!