I’m still more than half-heartedly (three-quarter-heartedly?) working on penning posts.
The first lunch enchiladas are one of them. They’re actually a really easy weeknight meal as well—the recipe is basically half an hour of roasting time, five minutes of work, and another half hour of baking time. Plenty of down time to sit back and sip a beer.
And the stir-fry mess thought process went something like: vegetables, start with onion and peppers, add Gardein chicken and some random Asian sauces (soy sauce, Thai sweet red chili sauce, tamarind paste, whatever orange glaze came with the Gardein chicken).
Between those two and the vegan Philly cheesesteak that I made to munch whilst watching football and sipping Arrogant Bastard, to-night was much of a minimal kitchen, maximum football kind of afternoon.
- First lunch: Squash and black bean enchiladas (they’re a lot prettier when they’re all cozy in the pan; I’ll have to post the recipe to prove it)
- Second lunch: Mexican-Asian stir-fry mess
Then I remembered to add avocados:
To find out just exactly what vegans eat, click there for a link to the category.