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wrap-up of some quick and easy meals we made over the last week!

tofu breakfast sandwich

press an extra-firm block of tofu for at least 30 minutes. slice into patties, about 1/4 inch thick each. fry them up with low-sodium soy sauce, garlic, rosemary, and salt & pepper until crispy-ish. slice up an apple sage field roast link into little medallions, and fry with the tofu until crispy. pile them on a sandwich, and eat. (field roast is one of those “buy once every few months” kind of foods.)

savory chickpeas

toss a few cups chickpeas in a pan with a small chopped onion and 1 cup chopped mushrooms. cook on medium heat with some soy sauce, salsa, sriracha, and chana masala spices. (sounds all over the place, but it works!) serve with rice or bread.

10-minute (raw!) tart

blend together 1 cup each walnuts and pecans. form them into a flat crust. blend together 2 avocados, 1/2 cup cocoa powder, 1/2 cup agave, a small handful brown sugar, and a little vanilla extract. (add sugar/cocoa to taste.) pour on top of crust and gently spoon it around. top with fresh berries. eat this as soon as possible, it won’t keep overnight because of the avocado.

cheezy chili

in a sautee pan on medium heat, cook black beans, corn, and peppers in a mixture of salsa, nutritional yeast (at least 2 tbsp), onion powder, sriracha, salt, and pepper. the sauce will thicken up after about 10 minutes, which is an indicator that it’s done. serve piping hot with crusty bread.

linguine with cream sauce, veggies, and almond parmesan

use this recipe for the sauce, and be sure to include some broccoli, which really soaks up the sauce well. the ‘parmesan’ as always is just almonds crushed in a bag, with onion powder and salt added to taste.

happy eating!