Yesterday I made some curry using (too many) black-eyed peas, sweet potato, onions, tomatoes and some boxed seasoning for rajmah masala. I also made basmati rice. I had a cucumber to use up, as well as the rest of a jar of kimchi, so I diced and mixed and left it overnight. I had some for lunch today and It was really, really good!
Has anyone been able to get a note for a workplace ergonomic assessment via eVisitNB? I’m not sure it’s something they do. I’m without an MD and my employee won’t allow them without a medical note. My desk area is set up awfully and it’s affected my physical well-being, so was hoping to try them out. Thanks.
I didn’t take a photo, but found myself quickly throwing together a pot of soup using a pack of vegan-friendly instant ramen tonight. I do this a few times a month. I added some shredded spinach I needed to use up, frozen corn, frozen broccoli, kimchi, some Korean hot red pepper paste, a couple of chopped veggie dogs, a few drops of liquid smoke and then, on impulse at the end, a heaping tablespoon of peanut butter. It was so good!
I’ll throw in any of the following depending on which taste profile I’m going for: corn, shredded spinach (or other greens), thinly-sliced peppers, diced smoked tofu (or regular tofu, whether plain of prepared/leftover), sliced veggie dogs, kimchi, shredded plant-based cheese, scallions, sprouts, leftover roasted sweet potatoes or other veggies, sesame oil, a big spoonful of peanut butter, sriracha, hoisin sauce, chili crisp, etc.
It’s ridiculous how easy it is to go through my fridge and cupboards and to find tasty things to throw together to turn a cheap pack of ramen into something tasty and hearty.
This looks like something out of a 1960-1970 cookbook. It was really good, though!
Made with sweet potatoes, red onions, spinach, tomatoes, jalapeño, corn, nooch and other seasonings.
Crumbled homemade seitan simmered in dark mushroom gravy and tucked between a couple of slices of bread. Oven-roasted potatoes and carrots.
Simple mujadara. I have too many canned lentils and had leftover rice. The photo doesn’t do it justice, although I acknowledge that the onions needed time to caramelize to make them more golden. I didn’t have the time.
I used a variation on a recipe I’ll add in the comments if anyone wants it. I would have used more onion, but realized I just have one and a half left to use until next Thursday. The recipe calls for cumin, salt/pepper and garlic for seasoning (with optional parsley). I also used a few pinches of turmeric, some coriander (which made this so much better) and a pinch of cinnamon. I also used freeze-dried parsley which is far less visually appealing than fresh. I’m prolly going to oven-roast some Brussels sprouts and radishes with lemon to have with it for dinner.
Sprouted wheat berries, Swiss chard, mushrooms, onions, tomatoes, lots of garlic, corn, tamari, freshly-ground black pepper, tamari, a bit of diced tomato and a drizzle of sesame oil. Soooooo good!