CBA – “Remember in prayer the many who are sick of our community.”
All of the birthday celebrations are over for a while. I have overdone the breaded, deep-fried, and butter cream frosted. These are sacrifices one must make when celebrating with grandkids. It was wonderful!
But now it’s time to give my body a rest. I decided to do a few days of vegetarian goodies giving center stage to veggies. The veggies part of the plan was easy. I simply sautéed a boat load of veggies together and put them into a container in the fridge.
This amazing combination began with sautéing some onions in a pan along with a lone carrot that I diced and a few stalks of celery. While this was getting settled I microwaved a few bags of frozen veggies. These included peppers, broccoli, and mushrooms. Their now all living together in the fridge, ready to go at a moments notice.
Next I found a recipe for a tofu hash, which I tweaked to please my palate.
1 T olive oil
1 clove garlic, minced
14 to 16 ounces extra firm tofu, drained and gently pressed
1 T chili powder
1 t cumin
Dash of cayenne, optional
1 t salt
2 T water
1 can black beans, drained and rinsed
Saute garlic in oil, on medium heat, for about 30 seconds. Crumble tofu in and sprinkle with chili powder, cumin, and salt. Saute for about 3 minutes.
Stir in water. Add the black beans. Adjust seasoning to taste. Fast and easy and delicious!
A half cup of the tofu hash covered with a generous serving of the veggies was a healthy and delicious breakfast. Will revisit these again for lunch and dinner today. My body says, “Thank you, Grandma.” My husband says, “What am I going to eat?” He’s getting an omelette. You’re welcome.
Loveya – The Grandma
Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.