I had my easy dinner. Actually a truly easy dinner would be take-out :phonegab:

I had a bowl of frozen/microwaved black bean soup with onions, sour cream, and cilantro.

Then I had some tofu "egg" salad (Someone asked if I get this kind of thing from a deli and the answer is- I get it from a natural health food store). I had that with pickles that I use like a spoon. Well, a spoon I take a bite out of!

Then I had... you guessed it- a Rawmantic vegan vanilla bar.

It was not an amazing dinner, but it did the trick.

Mission Figs, organic carrot juice which I diluted with some water (it's expensive to buy), and a few celery sticks filled with organic peanut butter.

Just a light supper. Tasty and filling.

Cobb salad again
Diet Dr. Pepper

I'm hungry again, but nothing I have sounds good.

My daughter and I both had Tempeh bacon lettuce and tomato sandwiches. She had hers on nice local made chewy bread. I had mine on gluten free "rye" bread that is okay.

- grilled chicken with sauteed mushrooms and onions on top, and a little parmesan
- steamed rice
- applesauce

Dinner
 

Baked pork chop, steamed corn on the cob, iced tea.

I followed up with my idea from last night (trying a stir-fry with almost all cabbage as the veggie with the tofu). It was edible but not great; however, I have some ideas for improving it next time.

I dry-wokked (no oil) cabbage, lots of scallions (I think they taste great with cabbage generally), and tofu (pressed out much of the water thanks to this thread's advice). Then after cooking, I added .25 cup of the red pepper paste and mixed.

The problem was that it was too watery. And I think that came from the tofu. Even though I pressed it, it probably still generated a lot of water. When too much water can't be gotten rid of, the veggies come out more steamed instead of dried / browned (the latter of which I prefer). It also takes soooo long to cook when it's watery. I felt like I spent a good hour stir-frying cabbage.

So, yeah, I guess next time I will try cooking the tofu separately from the cabbage and scallions.

For dessert I had a Rawmantic vegan vanilla bar and it really hit the spot, especially after eating so much *essentially* steamed cabbage.

One way I love to stir-fry cabbage is with a combo of peanut butter and soy sauce. OMG, so good. Cabbage picks up flavors very nicely.

1 AM :
 

Its time for some bacon (thick cut)...

Grease is reserved for basting some eggs ... (over easy)

English muffins ready for the toaster... (almond butter with honey)

Fresh Colorado peaches I have married with some half n half ...


Its a TGIF morning folks,
Ks-

Lemon-garlic shrimp over quinoa spaghetti. Looking forward to this.

Yes, and I like it. It's easier for me to find quinoa pasta than red lentil pasta. I also like the red lentil but it's not as easily available.

I think the taste of quinoa and red lentil pasta is similar to the taste and texture of rice pasta.

I prefer wheat-based pasta but it's not good for my arthritic knees.

My stir-fry was frustrating tonight. I dry-wokked (no oil) cabbage and scallions. I skipped the tofu altogether. So it worked very well not to have the water from the tofu- big difference. The cabbage cooked really well. I decided to go with a mixture of curry, peanut butter, and soy sauce to mix with it at the end. I added WAY too much curry. It was really overpowering. Also, I ran out of natural peanut butter and had to use BB's regular peanut butter. Both those things were frustrating, especially the excess curry.

Then I had a Rawmantic vegan vanilla bar which hit the spot.

I find it quite therapeutic to pull apart a cabbage. I recommend that activity.