Well - with E working 2nd shift at the hospital -- "our meal together" is now lunch -- I always try to do something a little inventive and very healthy -- And even though he still protests for a PB&J every now and then -- and really wishes I would turn off Y&R while eating ....... it is always a great time.
We love barbecue tempeh over spinach salad with lots of cucumber, cauliflower, broccoli, roasted tomato, pickled onion and goat cheese. A very fat veggie sandwich is always HUGE hit (even if I get lazy and order from Jimmy John's) -- No brainers -- like veggie chili, tomato soup, matzo ball soup, grilled cheese, salmon cakes, scrambled eggs and toast, shrimp quesadillas ...... and we love a great cheese steak ....... Hey and don't forget the sweet tea, apple cider or lemonade for a beverage treat!
Today we had tofu sandwiches -- a recipe highly recommended from E's cousin! Delicious -- even our friend Paula liked the tofu.
Slice approx. 2-3 med. mushrooms and 4 sliced pieces of firm tofu (~1/4" thick) and marinate overnight -- in 1/4 cup tamari(or soy) sauce (I used Bragg's Amino acids), 1 T of minced chipolte peppers and sauce from the can, 1 T brown sugar -
When ready to cook - dredge in large flake nutritional yeast. Get a good coating. Then cook in sauce pan on medium-high heat in sesame oil until cooked down. Cook it until it gets kind of dark and the sauce is kind of gooey--but keep the tofu intact. Set aside.
Toast 2 slices of heavy grain bread per sandwich.
Smear one piece of the bread with tahini, the other with avocado.
Add shredded fresh carrot to one side and shredded fresh purple cabbage and baby spinach to the other.
Now add the cooked mushroom, tofu and sauce; slice in half and open wide.
Tomorrow -- we will have stuffed shells from Dinners On The Porch -- and if you are not familiar them -- and are in the Winston Salem area -- check them out ........ you will be VERY happy you did : )
Much love and happy eating.
