Veggies Galore

The best thing about summer is the abundant fresh vegetables that are in season. During this time, most of my meals are vegetable based. I wish I could find things like tasty tomatoes and flavorful corn all year, but alas, I will just enjoy them while they’re available.

Veggie soft tacos with mushrooms, onions, bell peppers, corn, and salsa.
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Tasty lentil tacos with lettuce, tomato, and sriracha vegenaise. I’ve never had lentil tacos before, and was pleasantly surprise how meat-like the texture is. Lentils are also healthier and more economical than vegan beef crumbles, so lentils will be my regular taco-filler from now on.
Lentil tacos

Sauteed mushrooms seasoned with Slap Ya Mama, ketchup for mushroom dipping, steamed corn, and fried squash.
???????????????????????????????Quinoa-polenta sticks, and a salad with cucumbers, olives, and Italian dressing. I enjoyed the quinoa-polenta because it is one of the few recipes I’ve liked that involves quinoa, which sadly is a food I am not super fond of. Plus, once baked, it was easily sliced into sticks which are perfect for dipping into ketchup or BBQ sauce.

???????????????????????????????Fajita salad which is sauteed mushrooms, red bell pepper, and onions, fresh salsa, and mashed avocado all on top of a bed of lettuce.

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Linguine with basil and white bean sauce from Vegan Planet. It’s supposed to be sage and white bean sauce, but all we had on hand was basil. It turned out delicious and my roommate Ryan was surprised how such a creamy sauce could be made without dairy and with beans instead.

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Pesto Tofu Recipe

I’d been craving tofu for a few days, so I bought a pack while at the store. Once I got home I couldn’t decide what to make with it: Should I go with tofu feta, tofu fish-sticks, or something new? Then I looked in the fridge and found some fresh basil I needed to use up, so I decided to experiment with a new recipe.

And from this combo of tofu and basil comes, pesto tofu with spinach and sundried tomaotes! It was super yummy, especially for a thrown together dish like this. Thankfully I wrote down the ingredients and such. Here’s the recipe:

Pesto Tofu with Spinach and Sundried Tomatoes

Serves 4

Ingredients:

1 TBSP chopped basil

2 TSPs minced garlic

1 1/2 TBSPs nutritional yeast

1 TBSP pine nuts

2 TBSPs plain soymilk

1/4 TSP salt

Black pepper, to taste

2 cups of frozen then thawed cubed firm tofu

3 cups chopped spinach

1/4 cup chopped sundried tomatoes

1/3 cup diced onions

2 TBSPs olive oil

Directions:

Throw the first 7 ingredients in the list into a food processor. Pulse until almost smooth, but don’t worry if there are still a few small bits of pine nuts in it.

Mix the pesto in a medium bowl with the rest of the ingredients. Once mixed put into a large sauce pan and put over medium-high heat. Cook for about 10 minutes until the spinach wilts and the tofu begins to get golden brown. Then plate and serve! This goes great with pasta and garlic toast.