Have I mentioned before how much I love the Thug Kitchen cookbook?
Yup, still do! This was almost too easy to make and super tasty. The oven did all the work! Confession time- I couldn’t stop eating the broccoli when it came out of the oven.
I used the standard toppings- green is good!
The recipe actually called for this to be a burrito, but I made it into a bowl using the Quinoa and Brown Rice by Seeds of Change (thank you Costco!)
*Update- this was so good, I made it again a few days later 🙂
When I go to the asian market and am inundated with so many new foods, then I remember I have this package of Rice Ramen (from Costco) in my pantry- the light bulb is flashing big above my head. Dinner tonight will be a throwback to my college days! But, way better. Lets just say if I knew then, what I know now. I’ve come a long way!
I could have spent quite a bit of time at King’s Asian Market- so loved looking at all the unfamiliar foods in their colorful packages, while trying to figure out what it all was. Definitely in my happy place.
What I bought for the Ramen:
I was planning on pan frying the ginger, green pepper and mushrooms in sesame oil, but when I got home I realized I didn’t have any. Since I hate going back to the store more than almost anything, I used what I had. Olive oil. I would still use sesame oil if I make this again- it will just add another flavor dimension. So I got everything chopped up and tossed into the hot oil, along with some shredded carrots I already had. While this was cooking, I fried the tofu with ginger, tamari soy sauce and olive oil in a separate pan.
When the vegetables and tofu were almost done I cooked the ramen according to the package directions. I also, very carefully, added 3 eggs to the water.
Everything was finished at just about the same time! Magic! I mixed the vegetables, tofu and ramen all together, added more tamari soy sauce and topped it with green onions. It turned out delicious! A huge step up from the ramen of my college years!
Sunday nights; winding down from a fun-filled weekend, finishing up homework and catching up on chores before the week starts. Sometimes you just need an easy dinner, not only is pizza easy, but can be fun too! Letting the kids make their own pizzas with all the toppings they’ve picked out is a sure guarantee that they will eat their dinner.
The other challenge is how to make two different, yet same dinners. Since, I am “for real” not eating meat or dairy, this was an easy meal to make. I had just enough tempeh left in the fridge. I pan fried it with some onion, garlic, chili flakes, oregano, salt and pepper. No measurements, just a little of this and a little of that. So good- I just love the nutty taste and texture from tempeh!
Cutting up all the vegetables into a beautiful array of colors!
I mixed 1 Tbsp of tomato paste with 1/2 cup of marinara sauce, threw on some dairy free cheese and all the vegis and tempeh onto a Bobili crust (shhhh! I cheated). And BAM! This mouth watering pizza was just what I needed.
Green lentils, red lentils, brown lentils- I love them all! I’ve done the tacos, the soup, the sloppy joes and lasagna. It was time for a new lentil recipe! I quickly came across this one from the Minimalist Baker.
1-pot Lentil Dal – The Minimalist Baker
A quick trip to the grocery store on my lunch break, I got the few ingredients I needed. I was happy to easily find lemongrass, which I have never bought before. Right there in the produce section, I’m sure where it’s always been hanging out and I never paid it any attention.
And knowing me, what do I love more than a recipe within a recipe? Not much! So when it said I could make my own green curry paste- I was stoked!
Green Curry Paste – The Minimalist Baker
It all came together pretty easily, not that you would be able to tell by the looks of my kitchen afterwards. It took longer for the lentils to cook than the recipe stated, but you just can’t rush these things. I served it over rice for a flavorful dinner.
Rassasy Me 