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Saturday Brunch
Today, it's very cold and chilly, so I'm out in the kitchen working on an organic stir fry medley.
1/2 of an package of organic Tempeh
1 Tofurkey Italian Link Sausage (cut up in slices)
3/4 cup of shredded cabbage and carrots
A few cloves of roasted garlic cloves
3 mini organic peppers (red, yellow, orange, cut up)
1/2 organic zucchini (sliced up into rounds)
Fresh organic romaine leaves
Vegan Blue Cheese Organic dressing
Directions: place tempeh, tofurkey, and cabbage carrot mix in an pre-oiled skillet, turning contents over quickly, so nothing gets burned or sticks to the pan. Once your tempeh, tofurkey veggie stir fry is thoroughly cooked, turn off the burner and cap up the skillet. Place freshly chopped Romaine lettuce on your plate, then ladle about and cup of the stir fry on top of the lettuce. Drizzle vegan blue cheese dressing on top. Finish by sprinkling Chia seeds and Sesame sticks on top. Enjoy!
It's an high protein, low carb meal that is simply delicious.
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