Week 2: Chronicles from Jan 15, 2012

Cuban Black-Bean Stew with Rice (again from Martha Stewart – simple but remarkably good and totally satisfying)
*Used brown basmati cooked in 2 water:1 coconut milk
Green Salad with Vegan Ranch
Dessert! Vegan Chocolate Cake & homemade chocolate coconut ice cream

Tacos – yes, just tacos. It must have been a bad day, but everyone ate it WITHOUT complaining. Miraculous.
WF Organic Blue Corn Taco shells
Toppings: homemade refried black beans, Smart Ground crumbles with Frontier taco seasoning (first try for the crumbles, and eh, not sure I’m a fan), homemade salsa, guacamole, cilantro, onions, lettuce, and cheese for the littles.

Big Curry Noodle Pot as found on Dana Treat’s Blog
Her’s looks tastier than mine did, and probably was, since mine seemed EXTRA saucy (I know, it’s only fitting). This was tasty, lacking a bit on strong flavors, but the kids both ate it well and Z actually wanted “more” (I put it in quotes because she has this saucy way of saying it as she puckers her lips that’s very cute). To boost the meal factor a bit, added a sliced red pepper when sauteing the onions and added a head of steamed cauliflower when adding the tofu. In hindsight, adding the cauliflower then was too early and overcooked it, so I’d probably add just a few minutes before the noodles. I didn’t much care for the shallots, but did like the addition of lime wedges. For a GF option, rice sticks could easily replace the udon. And if, like us, you usually have leftovers, I might keep the noodles separate from the rest of it.
And a smoothie, a really green one to finish off some spinach.

Matt was out of town tonight and we had an HOA meeting and I was cranky. So, we did breakfast.
Oven baked hashbrowns that were not tasty
Morningstar Farms Veggie Sausage
Sauteed onions, orange pepper, mushrooms, broccoli & tomatoes
Scrambled eggs with cheese for the munchkins
Smoothie – spinach, strawberries, pineapple, banana, clementines

Stir-fry night (this is one of my son’s all-time favorite dishes), recipe below
Brown Rice

Date Night! Thai food and am I ever sick of tofu? Okay, give me a week to recover, but I think soup is definitely on the menu for the next few days. Too bad the kids won’t eat it …

Dare I admit? Peanut Butter toast and a smoothie. Yowsers.

Our Stir-fry recipe
Serves 4-6
2 T chopped fresh ginger
2 large cloves garlic, peeled
1/2 c water or veggie broth
1 1/2 T soy sauce
1 T cornstarch
1 t salt
1 t sugar, honey or agave nectar (I’ve used all three)
1/2 t red pepper flakes
1/2 t black pepper
vegetable oil
1 package extra-firm tofu
lots chopped of vegetables (tonight: 3 carrots, 2 stalks celery, half package mushrooms, bunch broccoli (including peeled stalks), 1 bunch bok choy)
Other good ones: peppers, onions, any Asian green or cabbage, green beans, baby corn, larger sprouts)
big handful of cashews
In a blender or small food processor, process ginger, garlic, water or broth, soy sauce, cornstarch, salt, sweetener, red pepper, black pepper. Heat oil in large skillet over med-high heat. Saute tofu and things like celery, peppers, mushrooms, onions until water has evaporated and vegetables begin to soften. Meanwhile, steam harder vegetables, like carrots and broccoli until just shy of cooked, and add to tofu mixture and continue cooking. Add greens – bok choy, cabbage, kale – or sprouts and cashews, and pour sauce over the top, cooking until greens begin to soften and sauce thickens, but not too long – just a few minutes. Serve over brown rice.

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