Tonight’s dinner was spectacular! I had 1/2 a block tempeh left over in the fridge, so I decided to make some Sweet and Sour Tempeh with it! I lightly fried the two tempeh triangles in 1 tbsp of sesame oil and some garlic, and when it was nice and fried up, I added some ginger tamari, brown sugar, and red wine vinegar to the pan until it caramelized beautifully and smelled like heaven. It was sweet, slightly tart, and just perfectly delicious. It tasted almost identical to chinese food sweet and sour chicken. Mmmm,mm! With it, I sauteed some leftover spinach, topped it with a bed of quinoa, and topped it all off with about 1/3 of a sliced avocado. This was such a satisfying meal, and it was really simple to throw together. Just what I was craving! I took more than one picture because of the different angles.. I couldn’t choose a favorite!

Aside from watching the new episode of Weeds tonight (YAY!), I’ll be getting myself ready for tomorrow.. I’m already so excited! It’s my mom’s birthday, and we’re going to celebrate by going for a special brunch at Max Brenner in Union Square! Now I’m already aware that none of their waffles/crepes are probably vegan, but for a one time, special occasion like this one, I’m going to eat without the guilt, and fully enjoy my meal and my time with my mom. The sweets menu looks absolutely incredible and decadent to say the least.. a chocoholics paradise! It’s going to be so difficult deciding what to order! Suggestions are always welcome of course. Expect a super late post tomorrow considering I wont be home for the majority of the day.