Veggies, veggies, everywhere. I just adore this time of year. Fresh asparagus, squash beginning to bloom and tons of aromatic tender basil taking over the garden.
This is my ideal vegan lunch. I could eat this everyday, frankly, I am not sure why I don’t. Considering it only took me 10 minutes to make this flavorful lunch, I should have it way more often. I was fully stocked after a quick trip to the store to stock up on some fruit and snacks for Mya, now that she will be home more. It was really hard this morning, realizing that I had just pack my last third grade lunch. As I preformed the same task I do every morning, I was totally overwhelmed with sadness and excitement all at once. I am so happy she will be home for the next few months, but sad my baby will be entering fourth grade in the Fall.
TGIF Ten Minute Very Veggie Lunch:
I cooked 1 bag of brown rice in the microwave for five minutes, although, ideally, I would use stove cooked leftover rice over microwave, but no leftovers today. While that cooked I had my favorite double burner pan pre-heated with 1 tbsp. coconut oil. To the pan I added 2 huge portabellas sliced into 1/4”-1/2” thick pieces . On the other end of my pan I added 1/2 lb. fresh asparagus, then beside that went one whole green zucchini sliced into 5 pieces length wise. As the mushrooms shrunk. I added one small yellow squash sliced length wise also. I seasoned with a few drops of Braggs Liquid Aminos and some black pepper. I added a few shakes of Mrs. Dash Garlic blend to my asparagus. I removed the asparagus as soon as it was slightly cooked but still crisp, about 5 minutes.
While the veggies were cooking on the stove, I cut up grape tomatoes and 1/4 of a red onion thinly sliced and placed them in a bowl. I seasoned them with two cranks of sea salt, black pepper and 1 tsp. olive oil. These were gently tossed together before I added 4 big tender Basil leaves from my garden that I sliced into thin ribbons.
When the rice was done, it was seasoned with 1 tbsp. nutritional yeast, 1 tsp. Earth Balance Butter spread and a crank of sea salt and pepper.
I spread on rice on each plate and layered the hot vegetables all around, I put the tomato mixture on top. It was a divine lunch. We ate every bite. I only wish I had added some cooked kale to this dish, I definitely will next time.
My plate was a half cup of rice and 1/2 of the veggies, so here are the stats for my serving,
STATS: 287 calories, 10g fat, 11g protein, 8g fiber.
I hope you all have a great weekend! Enjoy this weather.