Work has been kicking my butt a little lately, so I’m doing a little vacation flashback. Pokéz was heartily recommended when I mentioned I’d be in San Diego for a few days. I went with my sister-in-law and enjoyed this enormous platter of food. It was so inexpensive, I ordered two potato and chorizo enchiladas with rice and beans, thinking it would be just enough food. This huge platter was enough for two very filling meals.
I ended up working really late, so tonight’s dinner was really quick and easy. Honestly, when it isn’t MoFo, a lot of my meals are like this. Some tofu, tempeh, seitan, or beans, and a vegetable or two. Tonight I baked some tofu marinated in mango puree, pineapple juice, ginger, coconut, tamari, garlic, and sesame oil, drizzled with Sriracha, and served alongside some sauteed kale. Not pictured are the hummus and crackers I had before, and the Tempt Vanilla and Pomegranate bar I had after.
I saw these Pumpkin Spice Doughnuts on Oh She Glows a few months ago, but didn’t make them until this weekend. I had just enough pumpkin left over from my Pumpkin Chocolate Chip Ginger Muffins for a batch.
I only have one mini doughnut pan, so I made the rest as holes. These little treats have a delicate crumb, and are nicely flavored with pumpkin pie spices. Don’t skip the cinnamon sugar coating! The only change I made was to use caramel flavored flax oil, because…I have a lot of flax oil.