Thursday is the day before Friday. Thursday is my least favorite day of the week. Thursday means I still have a ton of work to get done. It’s been a busy week so far! I’ve been experimenting with kombucha based cocktails. It’s been a nice way to cap off the evening. Using kombucha for the base makes something of a mock sangria drink. I’ve been using a berry kombucha, vodka and various fruits. Lime is the best so far! It plays well with kombucha’s inherent tartness.
This cocktail was 1 shot of vodka, about 8 oz kombucha, ice, 3/4 of a lime juiced into it and a a splash of sparkling water. Because bubbles make everything so fancy. So this is essentially a kombucha spritzer. For sparkling water I used a little flavored Topo Chico. If you’ve never had Topo Chico do! It’s my favorite sparkling water. It comes from Mexico and I love it. I found out a gas station near my office as it stocked. It was hiding way up at the top of the cooler but I found it. Get in glass if you can find it because glass always tastes better. Wouldn’t want to spoil your first time.
My tomato plants are finally getting little fruits. I wasn’t sure if they were going to make it because i got them super early in the year. I got a patio variety that Bonnie Plants calls “Little Napoli”. The one is going strong but the second looks a little worse for wear. I can’t wait until they get bigger. I want to get on planting some basil too. I keep forgetting. I also made some amazing and healthy vegan burritos.
Bean n jackfruit stuffed. Turned out really good! I added the recipe below but it’s super simple. Usually burritos near fridge clean out. I actually meant to put avocado in them too but I completely forgot. I was very sad after I ate the whole thing because I have half an avocado that’s getting brown. But I didn’t miss it while I was eating the burrito. These vegan chipotle jackfruit burritos turned out pretty great. Jackfruit is something I don’t use that often but I should more. It’s really easy to cook because you can’t mess up the texture no matter how much you cook it. I blended some chipotle peppers up for the sauce. Once cooked add your jackfruit along with black beans, cilantro, fresh jalapeños and some arugula to a whole wheat tortilla and wrap it up. Yum! Serve with extra lime wedges to squeeze on top.