VEGGIE DAY

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.

veggies1

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.

INGREDIENTS:

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

DISTRUCTIONS:

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!

tofuBB

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

Entree Grandma Pat Cooks

Grandma Pat View All →

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.

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