I’ve been a busy person lately. In the kitchen, too, making some recipes to share with you, but I haven’t had time to finish all of the photo processing and recipe typing. While I work on other things, here’s a recap of some of the mess I made in my kitchen today:
One of my 2015 resolutions is to try to incorporate more vegetables into every meal. Last week I tried making Serious Eats’ Instant Noodles with Miso-Sesame Broth. They were so good I’m making a jar for every workday this week! My version includes pressed tofu pan-fried in olive oil (as the first layer after the sauce base), fresh mushrooms, zucchini, carrots, snap peas, and udon noodles. I switched to using freeze-dried chives instead of chopped scallions after my office was left with a lingering smell of green onions.
I’m also trying to improve my early-morning preparedness. For three breakfasts this week, I made a big batch of high-protein oatmeal that I’ll keep in the fridge and reheat before eating. For two other meals, I’ll make VegMcMuffins – I’ve already prepped the tofu and “meat”, all I’ll need to do is toast an English muffin and add slices of pepper and tomato.
I made a batch of cookies but didn’t take pictures. They were a cashew variation of Nephew Cookies, to give to a neighbour. It was like he was psychic – as I was convincing myself to bundle up and drop them off, he same over with some Vegan chili he had made for us. Awesome!
Finally, I made a big pot of minestrone, like we do every month. This will last in leftovers for a few dinners this week, or be frozen as extra lunches for days when we don’t have time to make anything fresh but want something healthy and delicious.
A few hours of work made me food for at least twelve meals plus more to share, with lots of healthy ingredients and flavour. Yum!