In this week’s bag:
- frozen green beans
- frozen curly kale
- daikon radish
Sorry for the delayed post- I have been busy busy! Thursday instead of posting this, a friend and I went plant shopping in the snow and then grabbed a bite to eat at the Confectionary. Friday instead of posting this, the beau took me out to dinner to celebrate International Women’s Day at the Confectionary. Tonight I do believe we have plans for a movie and possibly a glass of wine…at the Confectionary. It truly is one of our most favorite places in Troy. So here I am squeezing this in before hitting the town.
First things first, I don’t know what we are going to do with the mushrooms but those will most likely be the first to go because they are a favorite. I plan on roasting the beets with last week’s parsnips because well, they are both quite delicious roasted. So simple but so much flavor. The apples will most likely disappear quickly too because I’ve been craving any fruit other than bananas these past few days. I’ve got an idea to make stuffed potatoes this week with my buffalo chickpea recipe; I’m going to search the net for a good faux sour cream recipe and will share if it’s worthy.
Today has just been one of those days. Up bright and early, started off motivated, cooked up a great meal then climbed back into bed to watch movies all day and cat-nap. And I forgot about my wish to unplug on Saturdays so there I was, glued to my iPhone. No regrets. I snacked on delicious sloppy-joes and lemon water all day and simple recharged my internal battery.
The sloppy-joes were super easy to make once the tofu was done baking. I crumbled blocks of tofu into a glass pan, sprinkled on some garlic powder and baked at 300 (the lowest my oven will go) for almost two hours, stirring just once. The result is a firm, almost meat-like in consistency. I don’t like to buy the packaged faux meat because a) I don’t like their taste b) they are expensive and c) they are processed. This baked tofu method is my way of creating “ground beef.”
In a deep pan, I sauted half a large yellow onion, a red pepper, a jalapeno, and five cloves of garlic. Once they were starting to get translucent, I added the tofu along with a couple shakes of garlic powder, chili powder, a little curry, red pepper flakes and s&p. Once coated, I squirted in almost a cup of keppy, about a tablespoon of dijon mustard, two whopping tablespoons of tomato paste, some vegan worchestire sauce and a couple squirts of sriracha. Stir, add in about a cup of water and simmer for 15-20 minutes.
Ideally I would have served this with avocado slices and a side of red cabbage, but I grew impatient and just chopped up some dill gherkin pickles and piled it on a toasted ezekiel bun. Oh, and scallions on top. My belly was happy nonetheless.
This week is Spring break at my place of employment so that means I’ll be out a tad bit early and will have a tad bit more time in the kitchen for dinners. It also means extra hours at my second job and two days of hiking. No bikini for this gal or exotic location.
Stay happy and healthy and active!