Woohoo, Friday is almost here! I’m ready even though we’re getting triple digit heat all weekend, we’ll be seeing movies and playing indoors during the worst of it for sure! It’s been a week of great eats here since hubby has been getting into more vegan foods and doing more cooking for us which I am loving! Earlier this week he grilled an eggplant from our garden using this basic procedure of soaking the slices in salt water before grilling. Isn’t he sexy in the kitchen?
He simply seasoned them with a little salt and oil to test the texture and flavor of this method.
And I made a huge kale and hemp seed salad to go with the slices.
The eggplant was good, nice texture that was not oily or mushy. The flavor was tasty, but mild. Next time we’ll try seasoning them with balsamic vinegar.
We also had fun with Sweet Earth’s Chipotle Style ground seitan for vegan nachos and a burrito.
Hubby was very creative with the nachos making a fresh spicy guacamole to serve with them.
And a beautifully layered burrito.
The seitan has a nice level of spice that isn’t too strong. The texture was a little spongy which did not bother me.
And he’s been enjoying Boca Vegan Burgers a lot lately, they have a hearty texture, a lot of protein, and are low calorie. Plus they inspire food art. :-)
Tonight I got creative with Hodo Soy’s Five-Spice Tofu Nuggets.
Stir frying the nuggets with red onion, green beans, and red bell pepper simply adding dried cilantro and tamari sauce for seasoning and topping with nutritional yeast.
The nuggets have a slightly spongy texture too, but nice flavor and hearty textured skin making them a fun add to a fast meal.
Finally I also threw together a simple tofu stir fry with carrot “noodles” and chopped pepper seasoning it with tahini, sesame oil, garlic powder, and ginger.
Great for a fast and simple dinner after a long day.