Whew…. what a day.
Started with a run/walk at the park in the crazy hot heat. Even at 8 a.m. it was HOT. Came home and got a lot of chores done. Izzy had ESY today!
Guess who showed up at school? MELANIE! Me & Izzy just ♥ Melanie! It was nice to catch up with her… and see the pics of her thriving garden and new swimming pool! I can’t wait for school to begin in August and I know Izzy will be so happy to get back to school too.
Me & Emelia got a happy hour 1/2 price Sonic drink while Iz was at school… (here we are waiting for our drinks).
Matt had to work late…
I know you’re dying to hear about our vegan dinner for tonight. Right?
I bought these… (boca italian sausage (meatless))…
I sauteed them with sliced onions and green peppers with a dab of olive oil. Served then on ww buns with mustard. They were pretty good. Good enough we both agreed we would have them again! They tasted like sausage, they were softer than sausage and the texture was a little different, but overall I give them a thumbs up and was expecting to hate them. We had baked potatoes and corn on the cob. I am stuffed.
OH! I just remembered why I started this post… to put this recipe here so I would have it. I made sour cream and onion dip (with no dairy). We had this on our baked potatoes. It tasted very similar to french onion dip. I think I might make a batch without the onions too. It was good though!
SOUR CREAM & ONION DIP
1 cup silken tofu (firm)
2 T canola oil
1 T dried onion flakes
1 T lemon juice
1 T apple cider vinegar
1 t. tamari (although I omitted this because I haven’t gotten any yet)
1 t. sugar
1/4 t. dried parsley (I used a dash of parsley and chives both freeze dried)
Mix with food processor and chill for a few hours.
I’m going to feed Izzy and then go for a swim before bed! How was your Wednesday?