I made a quick stir-fry of marinaded tofu (ginger, garlic, rice vinegar, tamari, toasted sesame oil, dried crushed chili, and a splash of water,) bok choy, kohlrabi, red pepper, cremini mushroom, and green onion. I whisked a little cornstarch into the leftover marinade and let that thicken for the sauce. Served alongside brown rice. A good, healthy meal -- and I'm not usually a fan of stir-fry!
I had been wondering about kohlrabi's nutritional profile all day long. Now I know! (And if you click on the link, you can know, too!) Vegetables are awesome.
I threw Tofu Mom's Pumpkin Lentil Stew in the Crock Pot while I was prepping lunch today, and it cooked away all afternoon. A filling, satisfying dinner! (I made a couple of teensie changes -- I used a 28 ounce can of crushed, fire-roasted tomatoes, since I wasn't sure how large a can she used in her original recipe, and I added an extra half-cup of lentils and cup of broth for more belly-filling protein and fiber.) On the side, I veganized Cooking Light's Flaky Buttermilk Biscuits by using Earth Balance instead of butter and almond milk mixed with about two teaspoons of apple cider vinegar for the buttermilk. FAN-TASTIC!! These biscuits were fluffy, flaky, tender, and slightly sweet from the (technically non-vegan) honey called for in the original recipe. MMMMMMMMM . . . I'm so glad I have leftovers to toast for breakfasts this week!
Despite all of this yummy food, I feel a little bit sad-faced this evening -- the "Sunday Night Blues" stink, I tell ya! I sort of want to drown my sorrows in a baking project, but I still have chocolate-coconut-almond cookies around, plus the biscuits I just made tonight. I'll have to restrain myself from mucking up the kitchen yet again today, and wait until I munch through the goodies I have around, I guess!