Just some random meals for you in honour of What I Ate Wednesday #118. Enjoy!
Loaded Veggie Pizza: whole wheat pita, lemon dill hummus, spinach, red pepper, roasted butternut squash, artichoke hearts, pickled jalapeños, Daiya Jalapeño Garlic Havarti, italian seasoning.
Tofu Scramble: medium firm tofu, red pepper, green cabbage, spinach, Cajun seasoning, turmeric, soy sauce. Whole wheat ciabatta bun with lemon dill hummus.
Black Pepper Tofu & Broccoli: 1/2 block medium firm tofu, broccoli, 1 tbsp rice vinegar, 1 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp red chill jam, 1 tsp minced garlic, splash of water, lots of fresh ground black pepper. Over leftover vegetable yakisoba.
Baked Yam: with avocado, lime juice, and Sriracha.
Quesadilla: (this is before I cooked it obviously) whole wheat wraps, mashed avocado, hemp hearts, lemon dill hummus, Daiya Jalapeno Garlic Havarti.
Wrap: Yves Veggie Chicken Burger on a whole wheat wrap with lemon dill hummus, cucumber, yellow pepper, green leaf lettuce, hot sauce.
Improvised Breakfast Sandwich: Yves Veggie Chicken Burger, Daiya Cheddar (wedge), Sriracha, Vegenaise, on a toasted whole wheat English muffin. An apple.
Curried Chickpea Quinoa Burger: on a whole wheat bun with melted Daiya Cheddar (wedge), spicy chile pepper hummus, spring mix.
Spicy Chick’n Salad: romaine, cucumber, avocado, Vega Antioxidant Oil Blend, lemon juice. Sautéed Gardein Chick’n Scallopini with hot sauce.
Two Semi-Failed Ideas Make A Great Meal: Greek roasted potatoes and green beans. Salad is romaine, orange pepper, cucumber, balsamic vinaigrette, and crumbled Casbah Falafel.