What I’m Eating This Week
I’m trying to get into the meal-prepping groove and it’s going pretty okay. I haven’t made a bunch of meals to prepackage in my containers that I did end up buying, after all. I had planned to use the plastic containers that we had, but they were all full of leftovers and tomato soup. I got some of the meal prep containers by bentgo on amazon, for anyone who is wondering. I haven’t used them enough to review yet, but they seem to hold up just fine so far. I figure I’ll use them until they give out and maybe by then I’ll have a better idea if I need compartments and how many.
What have I been eating? Well, I saw this recipe on pinterest for tofu wraps and I actually had everything needed to make those. Combined with this easy vegan cashew ranch dressing by It Doesn’t Taste Like Chicken and I’m actually loving lunch again! I didn’t have any chives but this dressing is now my favorite salad dressing. It’s so creamy and I haven’t had ranch dressing since I went vegan so I’m so glad I found this recipe. I made enough dressing for a few days and pre-chopped all of my vegetables, cooked up two blocks of tofu for the fridge and I’m all set! No more being hangry about having to chop and prepare lunch! I really like the combination of kale, homegrown tomatoes, tofu and red onions.
Last week I made these vegan buffalo tofu wings and it took me back to eating chicken wings from a local place a lot of years ago before I was vegan. That buffalo sauce combined with the vegan ranch hit the spot! Last night we had Cashew Tofu Stir-Fry and it’s probably my youngest kiddo’s favorite meal. Something about that sauce, the crunch of the cashews, and I end up eating most of the bell peppers and garlic. It’s better than what you’d get in a restaurant and much less expensive!
I continue to be inundated with tomatoes but now I’m just putting the extras in gallon bags in the freezer to make soup later. You can see some of have split from all the rain we’ve gotten lately. That’s just two days’ worth and my plants are loaded with green tomatoes and flowers.
It’s a weird in-between time here because I’m drowning in summer tomatoes but the weather is more fall-like. It smells like wet leaves and the nights are getting cooler. I dug out some bananas I hid in the freezer for later and I’m making Loopy Whisk’s Banana Bread. It’s vegan and gluten-free and I haven’t had a bad recipe from Loopy Whisk. I used ChatGPT a while back for a vegan banana bread recipe and it was good, but I wanted to see how this one would turn out.