Very happy the weekend is here and we’re not getting short-changed an hour for this one! After a draining week, I have a long list of things I want to catch up on today from finally doing my hair roots, garden work, laundry, and updating music play lists. I did finally make it to Costco during the week to load up where the cashier thought I was slightly crazy for buying three bunches or bananas.
But they were cheaper than anywhere else and nearing the perfect ripeness to freeze for smoothies and raw ice cream, of course I’m gonna load up!
I’ve also been eating lots of salad creations for lunch, like this one loaded with tempeh chunks, broccoli, cilantro, and dressed with nutritional yeast and Braggs Liquid Aminos.
Last night I was in no mood to cook, so hubby and I stepped out to a local Turkish place where I got this wonderful vegan pide – basically flat bread stuffed with veggies and a spicy sauce.
And Smokey is still enjoying the extra evening sunlight and spring weather.
Thursday night I was in the mood to cook and created a tasty fennel seed-based stir fry sauce for a tofu, broccoli, and tomato skillet dish.
Red Pepper Stir Fry Sauce
- 1 red bell pepper, rough chopped
- 1 clove of garlic
- 1 tsp. fennel seed
- 2 tbsp. lemon juice
- 1/4 tsp. dried thyme
- 1/2 tsp. salt
- 1/4 cup water
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Makes 4 servings.
Skillet and stir fry meals are my go to for simple and fast whole food cooked vegan dishes on weeknights, in just minutes a simple and fast dinner can be ready with a variety of flavor options. I just cooked the skillet ingredients over medium-high heat for about 10 minutes, or until the tofu had golden edges and the broccoli was tender, then stirred in the red pepper sauce and simmered for another 5 minutes.
It apparently smelled so good, I had a fan club in kitchen.
And it was delicious topped with Trader Joe’s Vegan Mozzarella Shreds.
The sauce added a savory spice and richness to the skillet.