Here we are, another week is coming to an end so here is what I made! Lucky for you, this week I shared 4 of my meals!
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Avocado Toast:
I know avocado toast is nothing new but this was just a simple and delicious breakfast. I have a toasted English muffin with lots of smashed avocado, salt, pepper and green goddess seasoning from Trader Joe’s. I also put some pretty cherry tomatoes for a pop of colour.
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Tofu Stirfry w/ Noodles:
In last week’s meals, I also had a stirfry – with chicken – but this was a vegetarian version. The veggies here are onion, carrot, celery, peppers, snap peas and broccoli. Then there is pressed and cubed extra firm tofu for nice dose of protein. I just sauteed the veggies first, starting with onion and carrot because they take the longest to soften, then added the others, and finished with the tofu.
I made a peanut sauce with peanut butter, soy sauce, rice vinegar, honey, garlic, ginger and sriracha. It was a very good balance of all the flavour profiles – sweet, salty, spicy, sour. I poured half of the sauce into the stirfry and I tossed the other half with the noodles, just to ensure everything would get evenly seasoned. This was obviously delicious and you could switch up the vegetables or protein. You could also serve this over rice instead of noodles if you wanted.
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Vegetarian Soft Tacos:
Soft tacos (or burritos, if you roll them up) are another super versatile and easy dinner. You can use any protein you like (ground beef, chicken, steak, tofu, beans) and any combination of toppings/condiments.
My tacos here have meatless ground beef taco meat. I like the veggie ground round from Yves Veggie Cuisine, it is essentially crumbled tofu but processed a little differently. I heated it in a pan and added homemade taco seasoning, ketchup and water. It just needs to cook down until the liquid has reduced and the mixture is thick. My other fillings/toppings were plain brown rice, lettuce, tomato and shredded cheese. I also had some condiments: sour cream, guacamole and salsa.
These were some nicely loaded tortillas and every bite had so much flavour. I love making the veggie ground meat this way because you can hardly tell it’s not really beef! It’s such a good option if you’re looking for more meatless protein options.
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Rose Ravioli:
Now, this was a very lazy meal. You know those days when you don’t really have the motivation to make anything extravagant, this was one of those days. I used frozen ravioli which is always good to have on hand. I also didn’t incorporate as many veggies as normal because I didn’t want to do much prep work/chopping.
I boiled the ravioli according to the package directions and then set them aside so I could prepare the sauce. I started with a little olive oil in my pan with lots of minced garlic and halved cherry tomatoes. I cooked that down for a few minutes until the tomatoes were softening. Then I added pizza sauce, 10% cream, shredded cheese, dried oregano, chili flakes, salt and pepper. I cooked that down until it thickened up nicely. You can adjust this to your spice level by adding more or less chili flakes, I put a good amount in mine so it had some heat.
Once the sauce is ready, just have to toss it with the cooked ravioli and then it’s good to go! This was so delicious and the perfect comfort meal. It was just what I needed. The only thing that could have made this better was a little grated parmesan cheese.
