Breakfast, Lunch & Dinner…and then some

In the kitchen at Di's House

Meatless Monday – Crunchy Tofu Rolls

Tonight we had crispy tofu from a Vegan Richa recipe, wrapped in a sushi roll.  I made the spicy chili sauce too and drizzled it on top.

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This was my first time using brown rice for sushi.  You might remember I bought a 15 pound bag recently.  I wouldn’t say the sushi tasted gourmet but it was what I’d been craving.  I liked that the tofu was crunchy.  I was going to roast some sweet potato but it was getting late and I didn’t want to spend extra time on it.  I might try it with some of the leftovers later this week.

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This weekend I made “sushi burritos” with some Korean beef I had leftover.  I didn’t have enough for the two of us to serve on a rice bowl, but it was enough for the “sushirrito.”  I added carrot ribbons, snap peas, kale, and avocado.

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It felt gluttonous eating it as one big roll.  It would have been too messy to slice, though.  The nori held up well, better than a tortilla would have.

Tonight Percy got into Meatless Monday by trying tofu for the first time.

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Kale Tacos

We had kale tacos tonight for Meatless Monday.  Not really a recipe, I just sautéed chopped kale, onion and mushrooms, with some Southwest spice.  For more protein, hubby’s had some Beyond Meat crumbles.  I forgot to add avocado for the photo but remembered it when I put mine together!
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I thought it made for a light dinner.  Loved the sharpness the cheese added.  I found recipes online that included black beans but I liked them this way better.

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Meatless Monday -Carrot Fried Rice

I’ve been cooking, taking pictures, but haven’t been posting lately.  Tonight we had carrot fried rice, a Vegan Richa recipe.  I had cashews with mine, as the recipe calls for, and added chicken to my husband’s.  The cashews added a subtle, sweet flavor that blended well.  There’s also ketchup in it but I didn’t taste it at all.

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