Dinner tonight was a bunch of random things I had in my kitchen: brown rice and quinoa, grilled eggplant, mushrooms, onions and peppers, tomatoes, avocado, black beans and tahini sauce (tahini+lemon juice+garlic+hot sauce+water).
Dinner tonight was a delicious beanball sub. The bean balls were made from random things in my fridge and pantry: walnuts, chickpeas, brown rice, green onions, garlic, chickpea flour, oregano, basil, chia seeds and hot sauce. I blended everything together in my food processor and rolled them into balls, which I brushed with olive oil and baked in the oven at 350. The cheese was a can of coconut milk, simmered on the stove with some vinegar, lemon juice, nutritional yeast, hot sauce, salt and agar agar. I then cooled it in a container until it was set. The bread was a piece of Aidan’s baguette. And thus concludes my annual veggie meatball sub craving!
Dinner! – Baby spinach, leftover quinoa, leftover jerk tofu, grilled mushrooms and a tahini miso sauce. To make the mushrooms, I marinated them in a mix of olive oil, red wine vinegar, balsamic vinegar, salt and pepper and various spices and let them sit for about 15 minutes. I then grilled them on my cast iron grill pan. The sauce consisted of about 2 parts tahini, to 1 part miso and 1 part lemon juice, whisked together and thinned with water. The tofu was pressed and then baked in the oven with jerk sauce. I bought a giant container of mushrooms from Costco the other day, so I anticipate mushrooms making their way into every meal for the next little while.
Dinner tonight was a bowl consisting of quinoa, roasted sweet potatoes and parsnips, lettuce, guacamole, Tofutti sour cream and lentil taco filling. Have you tried lentil tacos before? I love making lentils this way. It is healthy, cheap and tastes great, so it is my kind of thing.
Here are three recipes I’ve tried with good results:
I’ve been making bowls, but these would be good in a wrap or taco shell, too!
School assignments have got in the way of me posting lately, so my apologies. I’m still on the tahini train, making variations of grain bowls as a quick, cheap and healthy meal. This one contained millet, chickpeas, roasted rosemary yams, tomatoes and massaged purple kale salad (sliced kale rubbed with lemon juice, olive oil and a bit of salt to soften it). Yum!