I'm a big fan of tofu scramble, but some days? I just don't wanna wake up and start cooking first thing (this is rare for me as i usually wake up and wanna experiment in the kitchen, but it happens).
This is why I'm glad there's Amy's frozen entrees. Granted, very few are vegan, but the ones that are are really right up my alley.This one's the Tofu Scramble. I nuke it for four min, then stick it in a pan with some olive oil, add about 2T nutritional yeast, and stir occasionally as it gets nice and browned. I enjoyed this one with some diced avocado, a Banana Blueberry Muffin, and a sliced mango.
With the leftover pizza dough and basil tofu ricotta (I can't help but wanna call it 'riNOTta. hehe) from our Vday Anniversary dinner, I made a quick, very rectangular calzone for lunch.It contained some sauteed swiss chard with garlic and sundried tomatoes. I had enough dough for a couple knots on the side. This was great and lasted for days as it was about four servings. while it baked I broke out the Saladaccio and shredded some zucchini which I tossed with some of VWaV's sundried tomato/almond pesto. ( i used the jarred sundried tomatoes and just added water and left out the oil so this really is a quick easy version).I wanted healthy for dinner with little effort and both my bags of organic spinach* were looking rather iffy. I don't do iffy veggies so I cooked up some lentils in some mushroom stock I had left over from the bisque and cooked up some quinoa.
While that was cooking I sauteed some garlic, onion, carrot, and leeks, with oregano, thyme, sea salt, and black pepper, then tossed in a cup of frozen corn while roasing some portabellos in the oven. Lastly came the garlic broccoli, which is always easy and fast to prepare and POOF!
a healthy, hearty (easy!), scrumptious dinner was served!
*Vivacious Vegan: remember your question about spinach? sorry i never got around to ansering it. Spinach contains oxalate which can inhibit the absorption of iron as it binds with it and removes it from the body. It binds with calcium as well. Oxalate is also a contributing factor to kidney stones, which I've had a history of. To get the most folate out of spinach, it is best to steam it, not eat it raw or boil it for too long. I made the comment I did as I love to eat spinach raw in salads but think that, that way, it's not nearly as nutritious as once believed. Still very good for you and full of vitamins A, C, E and antioxidants. hope that helps!