Shocker of all shockers…I actually had work today, I know, I know, you all forgot I even HAD a job because I’ve had so many consecutive days off…
Naturally I packed all my goodies the night before in my re-re-recycled containers (once a hippie, always a hippie).
But wait, let’s rewind to the day before (aka prepping).
Since we have been in our brand new apartment with it’s brand new kitchen appliances for over a week, I felt the time had come to pop our oven’s cherry. Long overdue.
Plus, I was feeling creative…and we all know what that leads to…
experimentation!
The Tandoori mix was the star of the show (the rest of the ingredients were just there as supporting cast members). Still, I was excited because I have been craving Indian food forEVER!!
Even MORE exciting (as if that were possible) this was my first time cooking with kale. Now, let me just say, I’ve been eyeing this weird, overly crisp lettuce stuff for some time – and the rest of you bloggies out there do some pretty badass stuff with it, so to say I was nervous would be a complete and utter understatement.
Other veggies included in this trial meal were carrots, shrooms, zucchs, squash, brocc, cauliflower, snow peas, bell pepps, tomatoes, and only god knows what else.
My basic plan of attack was throw everything in a pot. Yeah, super complex, I know.
As it began to cook, the most amazing aroma began to fill the apartment…OMG, I could hardly hold back my excitement.
Once the veggies were limp, I added in some cubed TOFU.
After I let in slow cook for a while, I turned the stove off and let it cool, then ladled it into the tupperware I brought to work for today’s lunch.
Doesn’t it look dreamy? Well, it WAS!!!
What a success! The kale was great – it was the perfect consistency, not to crisp, but not too limp. And the Tandoori flavor was spicy with a little kick, but not too much. The veggies were a bit mushy, but at least it absorbed all the flavor nicely, as did the tofu. Extra firm tofu is the way to go.
I have a few more servings still, too :) My only regret was that I didn’t have some rice or bread (or naan) to soak up the extra juice. I think I’ll make some quinoa next time.
The rest of the days eats were the same old, same old: Odwalla bar, apple, orange, dried fruit mix (carob raisins, dates, dried pineapple), and lots and lots of coffee.
Even though my lunch technically satisfied the salad challenge requirements, I decided to go old school (raw lettuce) with my dinner salad. But I still wanted to be creative with the toppings…
…which is where yesterday’s oven de-virgin-izing came in use. Beloved BN squash, sliced and salted and left to do it’s thing. Most of the squash went straight from the pan to my mouth, but the few slices that managed to survive went into the salad…along with chickpeas, cherry tomatoes, sprouts, HALF an avocado, chopped carrots and celery, all on a bed of spinach.
WOW. The combo of avocado and chickpeas will never get old. It’s just that good.
A little tossety toss and the above turned into the below.
Holy YUM!
Dessert time.
Like my cute new bowl? The berries tasted even better in it.
I’m pretty proud of myself for conquering all my firsts today. The oven, the kale, the Indian food…and the new bowl, too.
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