Honey-Glazed Tofu over couscous with carrots, edamame, and pistachios, and a side of brussels sprouts. My first time making b-sprouts, and they turned out quite well! I halved them and steamed them for a few minutes, and then tossed them with a little bit of garlic butter. YUM. Well, really, the whole meal deserves a big gigantic "YUM" -- this easy, super tasty meal will definitely be a repeat at my house!
Dinner tonight:
Moroccan Chickpea Stew, over brown rice. This meal also deserves a big gigantic "YUM!" Another definite repeat.
It's been a good week of dinners so far, and it's only Monday! Wahoo!
Moroccan chickpea stew? Yum! I've been a little obsessed with wanting to cook something Moroccan lately... I'm eyeing Dreena's recipe for Moroccan phyllo rolls. By the way, what's on top of the stew? Is that a vegan sour cream? Did you make it or is it storebought?
ReplyDeleteGreat looking stew, comforting and perfect for cold weather.
ReplyDeleteAnd how did I miss your last post with the brittle? It looks fantastic, though I am still unsure about the curry thing.
Both of these meals look amazing!
ReplyDeleteI love tofu and quinoa so much and these dishes look perfectly made.
Oh man, that all looks so delicious! I just ate b-sprouts for the first time a couple of weeks ago too! I'm embarrassed to say I had never tried them before- I guess I thought they were a 'vial weed' (to quote Newman from Seinfeld) but I now love them! Your stew looks delicious too- I really need to stop looking at these before eating lunch- I'm getting hungry already!
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