What We Ate Last Week #18Monday: dinner out at Double Dave's (pizza buffet)
Tuesday: Black beans & rice, sauteed mustard greens, and corn-on-the-cob
Wednesday: Pasta Primavera (adapted from this recipe)
Thursday: *Pescatarian Meal* Salmon cakes (I used whole wheat panko crumbs in these - nice), fries, and sauteed spinach
Friday: *New Recipe* Tofu, sweet potato, and broccoli stir fry over brown rice - using Stonehouse27 tamarind & garlic sauce (review of these sauces coming soon)
This was more of a quick throw-together than an actual recipe. Just baked tofu, sweet potatoes, broccoli, and garlic stir-fried in some canola oil -- then add the sauce. Delicious!
Saturday: *New Recipe* Stuffed poblano peppers (grilled) and "Mexican" rice
I created a simple filling for the poblanos by using crumbled tofu and 2% Mexican style cheese - it was simple and absolutely amazing off the grill! The rice was done in my Zojirushi rice cooker - just by adding a can of drained no-salt-added petite diced tomatoes, chopped jalapenos and black olives, and some Mrs. Dash Southwest Chipotle seasoning!
Sunday: *New Recipe* Egg salad sandwiches and tomato with avocado soup
This was a new soup recipe, from the cookbook Vegan Comfort Food. Of course, I altered the recipe a bit - left some tomatoes chunky and made it thicker by skipping adding vegetable broth. I thought it was great soup!
See Previous Week Menu