It’s been a busy week, I just have not been feeling too creative in the kitchen beyond focusing on using stuff up and keeping dishes mostly whole food plant based. But this sweet potato tofu curry saute came out great.
I chopped up a large sweet potato and simmered it in a little veggie broth, then added tofu and broccoli and seasoned with coconut milk, curry powder, garlic powder, onion powder, fresh chopped basil, and a dash of cayenne to taste. It came out hearty and delicious.
Another night I simmered chopped onion, zucchini, carrots in veggie broth, then added canned diced tomatoes, a package of high protein lentil pasta shells, and a couple of bay leaves other seasonings to taste and came up with a minestrone-like dinner with great leftovers for simple lunches.
Hubby loves to make big batches of rice and beans with Tofurky sausage for hearty dinners and leftovers
And he made a great looking meal with a baked potato and Gardein Crabless Cakes another night.
Those are so delicious for a fun splurge if you want a crab-like experience.
And I had my usual simple tofu veggie stir fry without oil.
Seasoned with a little tamari and Sriracha. Of course I had to share carrots and broccoli with my dinner buddy.
I hope everyone is having a great week! We’re looking forward to a little break from the grind soon, a little getaway after many busy weeks.