Making meals the day after a huge grocery shop is so much fun. You have so many more choices. Unlike the previous day, before the shop, where you are scrounging ingredients together to try and make a meal. It makes planning meals for “What I Ate Wednesday” even more fun.
Let’s begin with breakfast, the most important meal of the day. It was an easy choice, since I stocked up on a ton of fruit and tofu yesterday. I wanted a fruit salad with vanilla protein tofu topping, aka my “cake batter” topping. I love to use this as a dessert or topping, especially if I don’t have any soy yogurt. This is creamy, dreamy, thick and totally addictive. It is what kids would imagine a cloud would taste like!
Stats 1 scoop (about 1/4 cup) of my cake batter topping: 68 calories, 2g fat, 5 carbs, 6 g protein, 18% daily calcium and 12% daily iron.
Check out the recipe on my Recipage.
Lunch: Tempeh “Crab” Cakes
Recipe adapted from Vegan Brunch by Isa Chandra Moskowitz. These were out of this world good. The tempeh is an amazing stand in for the crab. Once you mix in some whole wheat bread crumbs, all the herbs and spices, it becomes a “crab” cake. I love adding some kelp and dulse for fishiness, and some crab seasoning to make it even more of a seafood flavor. I made these patties about 3” and the recipes said it made 10, but mine were a tad bigger, so I got 9. I served them as suggested,with a spicy remoulade, atop a gorgeous salad.
Stats per crab cake:
116 calories, 6g fat, 11 carbs, 6g protein, 2g fiber.
Quinoa Pasta “Mac & Cheese” w/Chicken & Broccoli
A classic comfort food, mac and cheese is something I know I can make any night of the week, and the whole family will devour it. I like to pump it up a bit by adding some broccoli, cauliflower and Gardein Chicken for protein.
I usually make my “mac and cheese” with corn pasta. When I was at Wegman’s I picked up a box of Quinoa Pasta Shells by Ancient Grains. I like the elbow shaped corn pasta because it is very yellow and tender, it gives you the illusion of mac and cheese before even adding the “cheese”. The quinoa pasta had that same look, so I thought it might be healthier, so I gave it a try.
The meal turned out delicious. I made a lovely little béchamel with 3 tbsp. earth balance, 3tbsp. flour, some unsweetened almond milk, nutritional yeast, and assorted spices. It was rich and creamy and coated all the pasta and the veggies. I was kind of disappointed with the pasta. It broke apart and the shells were just split or in pieces. It tasted good, but I much prefer the corn pasta. On the griddle pan I cooked my Gardein chicken and I steamed the broccoli and cauliflower blend. I topped the mac and “cheese” with the Chick’n and served. It was a nice filling dinner that made the whole family happy.
Have a great Wednesday!