1) Spaghetti with tomato sauce and Oh She Glows Italian bean balls 2) Boiled broccoli in salted water + a little of the water used to boil broccoli + leftover hummus all blended until smooth = a filling and protein-rich soup3) Hearty Backpacker Seitan BurritosSauté the following using 2 T tamari + 2-3 TBS water (or 1-2 t oil): 2-4 garlic, 1 package of seitan (I use Uptons ) cubed + 2 small pre-cooked diced potatoes. After 5 minutes add: 1.5 t smoked paprika, pinch of cayenne, 1 C cooked beans, small handful of fresh kale or spinach + a spoonful of salsa. Add rice for more bulk. To Freeze: Allow to cool completely then wrap in a tortilla, in parchment paper, & store in a freezer-safe container.
4) Thai Red Curry in 10 minutesTo a pot add 1/4 red onion or 1 shallot, 3 garlic, small piece of freshly peeled ginger & 1/2 red bell pepp. Sauté in veggie broth 5 min adding then add a splash of tamari. After sauté, pour about 1.5 cups veggie broth + 2-3 t red curry paste (we use Thai Kitchen). Finish with 1/2 box extra firm or sprouted tofu cubes + 3/4 14 oz can drained/rinsed kidney bns + 1 14 oz can lite coconut milk. Serve over rice or quinoa and chopped spinach would be nice too.
6) Tofu Mushroom Cabbage CurryTo a pot add 1 shallot, 2 garlic, small piece fresh ginger, 1 bay leaf, about a cup of mushrooms and cabbage, 1/4 block sprouted or extra firm cubed tofu…sauté about 5 min then add 2 tsp curry powder + a pinch each of cinnamon & thyme. Stir in spices then add 2.5-3 C vegetable broth + a tin of lite coconut milk + 3/4 14 oz tin of drained/rinsed kidney beans. Warm through, add a little water to soup if desired.🌻🍋🚴♀️🌈🥕🌯🏕Spice combo from the caribbean curry recipe on Post Punk Kitchen