Last weekend’s grocery trip was a hefty load, my Mom offered to pick up the bill and specifically asked that we get anything we want. Well, twist my arm, Mamacita…we stocked up on all things fresh and in season (tricky, at TJ’s, but possible) and set up our kitchen for a successful week of eating in.
A stocked fridge doesn’t change the mindset around here; these meals are simple, around 5(ish) ingredients or less, and satisfied all taste buds.
Sautéed Zucchini & Tomato Tacos
1 whole zucchini, halved & sliced
1 tomato*, middle removed, sliced
1 cup mushrooms, sliced
1 tbsp canola oil
Seasoning: dried thyme & oregano
Tempeh slices (optional)
*Tomatoes from the farmers market in Dupont, finally back in season!
Heat oil over medium in a deep sauté pan; add zucchini, stirring for 3-4 minutes. Add mushrooms & tomato slices, cooking until softened. Season to taste.
Heat tortillas in the oven for a few minutes, or in a pan over medium heat for 1-2 minutes on each side. Stuff with taco fillings and add tempeh, or bean of choice, for an extra protein punch!
Broccoli & Orange Pepper Sesame Stir-fry
1 head broccoli, cut into small florets
1 orange pepper, sliced
1/2 block tofu (or the whole one, if you’re feeding more than two!),
cut into bite-sized pieces
Quinoa or rice, cooked
Steam the broccoli. Meanwhile, heat ~1 tbsp sesame oil over medium in a deep sauté pan. Add tofu, cook for 4-5 minutes, stirring frequently. Add peppers, saute an additional 4-5 minutes until tofu is lightly browned & peppers are softened. Add broccoli, a dash of Low-sodium soy sauce to taste and a sprinkle of sesame seeds.
Serve over cooked rice, quinoa or even noodles – whatever those grain-loving taste-buds are craving!
Outside of my kitchen, we made Vegan Berry Smoothies for work yesterday at a Health Screening event, and these things were a huge hit! Most people were surprised there was no yogurt, or dairy at all. Some were shocked to hear we had added spinach. All were happy to see how easy this is to do at home.
1 cup frozen strawberries
1 cup frozen blueberries (or raspberries. OR both, if you’re feeling fancy)
1 cup dairy-free milk (we used allergy-friendly Rice milk)
1 drizzle agave (optional)
1 cup raw spinach leaves
Blend everything together, and drink up!
These will be happening in our kitchen more often, as summer has definitely joined the May party and oatmeal is making me sweat (yum). The frozen berries eliminate the need for ice (blender-friendly) and the banana adds just enough texture to leave it spoon-needing thick. Perfection.
Oddly enough, more than one person had suggested a shot of vodka or clear rum here. I mean, to each their own. It was only 10 AM. But, virgin or otherwise, these smoothies would be a perfect Memorial Day weekend party-goer!
What meals have you been mixing up lately? Any summer foods making “early” appearances?
Happy Holiday Weekend! Stay safe. Soak up the sun. Relax & recharge. Welcome summer however you like to!