Potato, pea and celery soup.
Broccoli tofu stir-fry with brown rice
From the pantry, you’ll need: brown rice, garlic, ginger root, sesame oil,reduced-sodium soy sauce, oyster sauce, roasted unsalted peanuts,cornstarch or arrowroot.
Serves 4.
Ingredients
1 cup brown rice
2 tsp vegetable, canola or peanut oil
1 large clove garlic, minced
1 tsp grated ginger root
3 cups broccoli florets
1 cup broccoli slaw (store-bought, or julienned broccoli stems)
8 oz extra-firm tofu, drained, cut into 1/2-inch dice
2 tsp sesame oil
2 Tbsp reduced-sodium soy sauce
1 Tbsp oyster sauce
1/2 cup roasted unsalted peanuts
1 Tbsp cornstarch or arrowroot, mixed with 2 Tbsp water
Directions
Summer berries (by ital_vita)
I love that eating pumpkin is a HUGE treat for me. Seriously, I’m reacting to this like the old me would have reacted to a litre of cookie dough ice cream. I even put chick peas in and there is nothing in the world that could possibly taste better than this right now. Even though I’ve been eating raw for months now, I can’t see myself not having the occasional pumpkin and chick pea salad for a treat. Lettuce, sprouts, mung beans, oven roasted pumpkin, alfalfa and chick peas.
Burgers for the six year old - made with Bounty Burger patties and a Toffuti cheese slice. He loved them. I don’t like using a lot of soy because I’m still not sure whether it’s entirely good for people but I don’t think it hurts occasionally (he loves lentil patties as well so they’re a great alternative).
Also, they’re mini bread rolls - that’s why he has two!
