Category Archives: Main Dish

Snacker Day Saturday: 6/23

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These skewers are super capr-easy. And, they’ll use up produce from gardens I know that some of you are growing. Ripe cherry tomatoes literally burst with flavor while roasting in the oven, tofu sizzles, and fresh basil, well…freshens up the whole flavor. All of this gets dunked into a nice cool bath of seasoned balsamic vinegar.

I love any take on the traditional caprese salad. One of my favorite versions that I’ve had is at a little place called the Saxapahaw General Store in Saxapahaw, North Carolina. My parents came to visit me so I took them to the locally-supplied restaurant which is located in a converted gas station. Cool, right? My mom and I decided to do a sandwich swap and ordered a roasted vegetable sandwich and a Mozzarella Caprese sandwich. Although it’s been over a year, I can’t get the taste of the Mozzarella Caprese out of my mind. A freshly baked baguette, meaty slices of ripe tomatoes, delicate fresh leaves of basil, and thick chunks of mozzarella, all coated with a home-made balsamic vinaigrette. Yum.

The other day I was hunkered down in my basement fort, armed with my Hemingway text in one hand and a pen in the other. And I was trying to concentrate. I really was. But all that caught my attention was a view of this out the window:
Once I saw the clouds, I started worrying that the downpour that would surely ensue would blow all of my little cherry tomatoes away. I’ve been working hard on taking care of those little guys – I mean, I get a gym membership’s worth of strength training lugging two watering cans out to the plants each day. I set down Hemingway and ran upstairs to go collect all of my little tomatoes and I saved them all before the sky opened up.

Fast forward a few hours through a soldier falling in love with a nurse, me writing a blog post for the Chamber of Commerce, and working on applications for grad school. Lunch rolled around and my collection of tomatoes sat waiting for me in a little bowl on the counter. And then, inspiration hit: a summery lunch that would use all of my precious tomatoes and some of the basil leaves that have been winding wildly towards the screen window they sit by.

To make my cap-reasy salad skewers, all you need are some tiny cherry tomatoes (aren’t they the cutest?), a few cubes of tofu, some fresh basil, and some good balsamic vinegar for dipping. Pop ‘em in the oven, pop ‘em in your mouth. Bada-bing, bada-boom. These mini-skewers are as cute as the ingredients that top them. They’d be perfect as hors d’ oeuvres at a party, a fresh summer lunch, or as an appetizer at a barbeque. Or as a refreshing snack in the midst of a Snacker Day Saturday!

Moral of the story: I’m really, really glad I rescued my cherry tomatoes from the storm! Other moral of the story: waiting is challenging. I used all my cherry tomatoes on this lunch so I’m now going to sit outside by my tomato plants and beg and plead them to ripen faster so I can make more of these delicious skewers. Okay, don’t worry, I won’t really go talk to my plants, but I sure am excited for the next batch of them to ripen up!

Capr-easy Salad Skewers
Ingredients
*Note: I’m not including amounts in this recipe. I’ll let you know how to make the skewers, but feel free to make as many or as little as your heart desires (or however many your garden dictates)
Cherry tomatoes
Firm tofu
Garlic powder
Fresh basil leaves
Balsamic vinegar
Italian seasoning blend
How To
1. Preheat oven to 400 degrees.
2. Spray a cookie sheet lightly with cooking spray. Place washed cherry tomatoes onto the sheet.
3. Cut tofu into small blocks and dry them by pressing on them with a paper towel to extract excess moisture. Next, toss them in a little bit of garlic powder.

4. Put the seasoned tofu blocks onto the cookie sheet alongside the cherry tomatoes. Put the sheet in the oven. Bake for 10-20 minutes, or until the tomatoes have burst and the tofu is slightly firm on the outside.
5. Grab some toothpicks. Slide a tomato, a piece of tofu, and a fresh basil leaf onto each.
6. In a small bowl, mix balsamic vinegar with Italian seasoning. Add a drizzle of olive oil if you’d like.
7. Serve up a savory summertime snack that everyone will feel good about eating!

Now, for the reading portion of today’s snacker day: I suggest you read a book called Animal, Vegetable, Miracle: A Year of Food Life  by Barbara Kingsolver. No, it’s not a ‘snack-sized’ read like most of the literature I try recommending on Saturdays, but this one is a great book to sit down and enjoy during summer. Barbara Kingsolver and her family grow their own food for a year and chronicle their experiences. If you’ve got a garden of your own, are looking to start one, or are simply interested in eating local, natural, real food, this is a book you’ll probably love. I really enjoyed it when I read it a couple years ago! It came to mind today while I was picking my food for lunch – it felt good that most of my meal came from the vine and landed on my plate mere minutes later. Hope you have a great Snacker Day Saturday!

College Concoctions: Stir Fry on the Fly

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Growing up, my parents exposed my brother and I to a variety of cuisines. I remember a time when we lived in Alaska and my parents took us out to a Thai restaurant for the first time. I remember all of the adults dining with us saying “you two are such adventurous eaters”. I never really knew what they meant because to me, trying new cuisines was something to be excited about. At the Thai restaurant in Alaska I fell in love with the mounds of vegetables coated in brown sauce. Erik fell in love with the rice.

He’s been a rice boy ever since I can remember. When we lived in Indonesia, he inhaled rice like it was air. We had rice at most meals since it’s a staple in Indonesia. I always added a tiny bit to my plate as a side dish, but Erik used rice as the base and centerpiece of each of his meals. Even when we got the chance to eat something like a hot dog or french fries, Erik would always opt for a heaping pile of steamed rice (sometimes 2 orders of it) with some version of stir fry.

When we go out to Asian restaurants together now, I give my rice to Erik because he never can get enough of the stuff. Which is why this week for college concoction night, I decided to teach Erik how to make a hearty stir fry complete with as much rice as his heart desires. Whenever we go out to Thai restaurants, he always orders the cashew chicken with broccoli – it’s been his favorite for years. After setting out a variety of veggies for him to add to the skillet this week, he chose to re-create his favorite take on stir fry and make cashew chicken with brocolli for himself. With a massive pile of rice underneath. He did a fantastic job making himself dinner (apart from a somewhat sketchy addition of diet mountain dew to the skillet – maybe college kids need a little bit of caffeine with their meals…?) and he thoroughly enjoyed eating what he prepared.

I love stir fry dishes because of how easy and versatile they are. While he created his favorite dish in a skillet, I created mine in one right next to him. I added Shirataki noodles, Seitan strips, broccoli, and mushrooms to my plate. Stir fry meals are great ways to incorporate all of your food groups in one convenient skillet: protein, veggies, and carbs. They are also versatile enough to accommodate for any eating style. Here’s a recipe for Erik’s favorite stir fry dish! Hope you enjoy his college concoction!

Stir Fry on the Fly
Ingredients
1 chicken breast, sliced into small pieces
2 teaspoons soy sauce
Chicken broth (amount varies, use as much as needed to keep ingredients from burning)
1 head broccoli (chopped into pieces)
1/4 cup cashews
3 tablespoons oyster sauce
2 packages 1 minute white rice
How To
1. In a skillet sprayed with cooking oil, add chicken strips, soy sauce, and a little bit of chicken broth. Put a lid on the pan and cook until chicken is thoroughly cooked (be sure to flip the strips after a few minutes). Add more broth (or Mountain Dew, I guess) if necessary to keep the strips from burning.

2. Once chicken is cooked, set the strips on a plate and let them hang out while you make the stir fry – you’ll add them in later.

3. In a skillet sprayed with cooking oil, add broccoli, oyster sauce, and a little bit of chicken broth. Cook the broccoli (stirring often) until it is tender. At this point, add cashews and chicken. Stir well and cook until thoroughly heated.

4. While these finishing touches are being placed in the skillet, make the minute rice containers according to package directions.
5. Pour the rice into a big plate. Dump the stir fry on top of the rice and dig into a great meal! You won’t miss the takeout containers or the money lost at a restaurant at all!

College Concoctions: The One Skillet Wonder

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What’s a college concoction?

It looks something like that.

You’ll probably be seeing quite a few ‘college concoctions’ around digintobooks this summer because I’m preparing my brother for his life next year living off campus. See, last year (his freshman year of college), he had access to the cafeteria and was able to eat there for all of his meals. He took full advantage of the all-you-can-eat buffet style lines (notably cramming pounds upon pounds of trout into his mouth when they had that available) but maintained a healthy, balanced lifestyle while eating all of the food that he could. After a year of college, he’s come home stronger and taller with his six-pack still intact and his appetite still huge.

Which brings me to the meaning of college concoction: a meal that is relatively inexpensive, can be prepared by a busy college boy, and offers enough nutrition and sheer quantity to fill a growing guy up. My mission this summer is to teach my brother to make as many meals as he can so that next year when he moves into his off-campus house (I’m so excited for him!) he’ll be able to prepare great meals for himself and his friends. And as he always says, the food might help him ‘in case it’s a long winter’.

First up is a meal that I made for the first time last summer after Erik and I went to our local amusement park together. We walked past the concessions and an employee was cooking up a huge batch of skillet food to sell. The aroma of potatoes, onions, and spices were so enticing, but we weren’t prepared to spend ten dollars on a meal that wouldn’t fill both of us up. Right when we got home last year, I whipped up a batch of my own take on the skillet dish and we loved it. I decided to make it my first meal to teach Erik. It’s literally all cooked in one skillet and requires only 20 minutes of time. In addition, all the ingredients are simply cubed or chopped which means there isn’t much culinary expertise required. The ingredients are cheap and available throughout the year, which means that this meal is great during the summer months, or as a hearty, warming dish in the winter months. Additionally, the meal is versatile. I’m not sure how well-stocked my college-boy brother will keep his pantry, but you could easily substitute canned green beans for corn, any meat for the sausage, sweet potatoes for russet potatoes, or add any vegetables to the skillet that need to be used up.

For this meal, I’m including pictures during most steps just so that when Erik re-creates this at college he remembers all of the important steps and how to do everything for himself!

The One Skillet Wonder
Ingredients (serves one hungry guy – double the ingredients to serve additional people)
1 medium-sized potato
1/2 white onion
1/2 link pre-cooked smoked sausage (Hillshire Farms)
1/2 can of corn
1 tablespoon olive oil
1/2 – 1 cup chicken or vegetable broth
Salt, pepper, paprika (to taste)
How To
1. Cut the potato into cubes. 

2. Put the potatoes into a skillet with the tablespoon of olive oil and about a 1/4 cup of broth. Heat the skillet to medium heat and let the potatoes cook for about fifteen minutes, stirring occasionally. Make sure you’ve got a lid on the potatoes so you don’t splatter oil all over your stove, or burn the potatoes. Add broth as needed! Don’t let the potatoes get dry.

3. While potatoes are cooking, chop up onion, slice sausage, and drain the water from the corn.

4. After about fifteen minutes (or when potatoes become mostly soft), add sausage to the pan. Cook for five minutes. Make sure to keep adding broth as necessary.

5. Last, add onions, corn, and spices. Cook until all ingredients are thoroughly heated. Pour the contents of the skillet onto a plate and dig in!! Be sure to add some fruit on the side to complement the meal, as well as some fresh veggies or a side salad!

In Erik’s words, this meal “was sick”. In the good, out-of-this-world, can’t-believe-it’s-this-simple, kind of way. He scarfed the contents of the skillet down for dinner (sparing a bite for me to try). He loved the simplicity of the ingredients, the smoky flavor that the paprika adds, and how cheap all of the ingredients were.

College Concoctions Round One = Success!

Summer Spaghetti Supper

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To me, summer is as much about soaking up time with family as it is about soaking up sunshine. Now that my brother and I are in college (on different sides of the country), it’s a big deal for us to sit down as a family to supper. Summertime is special because it acts as a window into years past, where eating dinner as a family was simply routine for us. My parents always sought to make healthy meals to share with the family, so I quickly learned habits from them; incorporating vegetables into every meal, serving a huge bowl of fruit for the family to share, and accommodating meals for the entire family to enjoy.

Since I’ve been home from school (and unabashedly professed my love of cooking to the world), I’ve put myself in charge of cooking family dinners several times a week. Cooking is an outlet for me. Often more importantly than that, it’s a way to show people close to me how much I care for them. I love cooking meals that satisfy everyone’s taste buds, nutritional needs, and are loaded with fresh, seasonal veggies which is why I came up with this versatile dinner that everyone felt good eating.

(Spaghetti squash on the left, spaghetti on the right)

Since my brother can eat nearly a box of spaghetti by himself and I can pound nearly a whole spaghetti squash in one sitting, I decided to play up both of our strengths and offer options to the family. I made a simple, light, broth-based sauce to top either of the bases with, and roasted a slew of summer-fresh vegetables to pile on top. Sadly, we weren’t able to dine as a family because of hectic schedules, but everyone was well-fed with a home cooked meal.

This meal is perfect for making on those days where you feel like you’re running all day and getting nowhere. It’s quick, versatile, easily microwaveable, and easy to adjust for anyone’s diet. Plus, it takes advantage of some delicious summer flavors that you won’t want to miss. Not to mention, it looks pretty too!!

Summery Spaghetti Supper
Ingredients
A base: 1 spaghetti squash, 1 box spaghetti, 1 box penne noodles
1.5 cups broth (vegetable or chicken broth)
1/4 cup apple cider vinegar
2 teaspoons ground Italian seasoning
Cooking spray
15 cherry tomatoes
8 stalks asparagus
1/2 yellow onion
10 cloves garlic, whole and peeled
1 tablespoon olive oil
Optional toppings: parmesan cheese, extra Italian seasoning, crushed red pepper, fresh parsley
How To
1. The roasted vegetables will take the longest, so start with those. In a lightly sprayed large casserole pan (or a cookie sheet), place whole cherry tomatoes and garlic cloves. Next, break asparagus at natural breaking point and then chop them into bite-sized pieces. Add to pan. Chop the onion up and add to pan as well. Drizzle 1 tablespoon of olive oil over all of the vegetables.
2. Put the vegetables into the oven and cook them at 400 degrees for 25-30 minutes. Be sure to stir a couple times while they are cooking.
3. While the veggies are roasting, prepare the base of your meal. Cook spaghetti squash in the microwave by puncturing it lightly with a fork or knife several times and then cooking for 10-15 minutes, checking it to ensure it doesn’t explode. Cook pasta according to package directions.
4. Prepare the ‘sauce’ by mixing broth with vinegar and seasoning in a large bowl. Mix well and let them sit so the flavors meld together as the dinner is cooking.
5. To assemble, simply pour strained pasta into the bowl with the sauce mixture and stir well. Then, use a slotted spoon to serve pasta on plates. Top with roasted vegetables. If eating spaghetti squash version, simply put spaghetti squash on a plate or in a bowl, then pour a small amount of sauce on top. Top with roasted vegetables. *Note: you will need FAR LESS sauce if you make only spaghetti squash, as the vegetable is liquidy and therefore does not soak the sauce up as well. However, pasta will soak up some of the flavor and sauce so use the directed amount.
6. Sit down with your family and a huge bowl of fresh strawberries and blueberries, and dig into a great summertime meal!

Sweet Summertime

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Summertime is full of sweet things. Juicy watermelon, ice cream melting on a sunny day, snow cones, funnel cakes, fresh strawberries and blueberries, and apple pie on warm nights. Sweltering summer days are sometimes cooled best by a cold cup of sweet tea, or a heaping serving of cantaloupe.

This being said, you might not think that ‘casserole’ is necessarily synonymous with summer; in fact, you probably cringe at the word casserole right now. Hot, rich, heavy, filling. You probably think Thanksgiving or blustery, bone-chilling days when I say the word casserole. So when my dad said he wanted me to try a sweet potato and apple casserole that I used to hate when I was a kid, I was a little tentative.

Since my dad had to work today, I was in charge of making the casserole. It only has five ingredients which made me even more tentative. Five ingredients? And it tastes good? Without my dad here to supervise, I was left to my own devices to ensure I sliced the sweet potatoes and apples thin enough and layer them properly in the dish.

I made this casserole throughout the day, using an awkward break between appointments to peel and slice the potatoes, and then another break in the day to peel, core, and slice the apples. Before dinner I was able to neatly pile and layer the ingredients in a casserole dish and then put the dish in the oven for the long hour and fifteen minutes of cooking time it requires.

When we all sat down to dinner and I finally got to try the casserole that I disliked as a child and worked hard on all day today, I was anxious. It looked so plain on my plate; no seasonings, only two main ingredients, and a mixture of fruits and vegetables. However, upon the vibrant orange and pale yellow thin slices hitting my mouth, I regretted not consuming entire casserole-dishes of this recipe as a child. I mean, what was I thinking?

The sweet potatoes and apples work perfectly together to create a casserole light enough to serve alongside any dinner dish. Barbeque tofu, grilled salmon, a slice of lentil loaf; you name it, this side would work perfectly. The thinness of the fruits and vegetables give the casserole a summer-y vibe. I’m proud to say that I ate three huge servings of the casserole (to keep pace with my dad who said that I made it just like he used to), and that everyone in my family liked it. It’s easy to make, versatile, light enough to eat in the midst of the heat, and packed with nutrition. Don’t be fooled by the simplicity of the recipe; the taste is incredible without any added spices or sauces.

I know I’ll be making up for lost time as a neglectful sweet potato-eater as a child and eating this casserole a ton more in the future. Hope you love it as much as I do now!

Sweet Potato and Apple Slice Casserole
(Recipe from Jane Brody’s Good Food Book)
Ingredients
4 sweet potatoes
3 apples (Red Delicious recommended)
1 tablespoon lemon juice
1/4 cup apple juice
1 tablespoon butter or Earth Balance to veganize the recipe

How To

1. Peel the sweet potatoes. Slice them as thin as possible.
2. Peel the apples. Core them. Slice as thin as possible.
3. In a large bowl, mix apple slices carefully with lemon juice.
4. Preheat oven to 350 degrees.
5. In a large casserole pan, put down a layer of sweet potatoes so that the entire bottom of the pan is covered. Next, put a layer of apple slices on top. Continue until you reach the top layer of sweet potatoes. Try to layer the sweet potatoes in a pretty formation.
6. Pour the apple juice into the casserole pan, over all of the slices. Scoop the butter on top and then cover the casserole pan with foil.
7. Cook the casserole for 1 hour with the cover on. Then, remove the cover and cook for an additional fifteen minutes. After that, you’re free to serve this delectable creation alongside any meal and enjoy the taste of sweet summertime!

Roasted Zuchinni Mock-sagna

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There are some days I just crave lasagna. Ever have one of those days? It usually happens to me when the day is long and cold – like today! Despite the fact that it’s April, a day filled with chill-to-the-bone weather, grey skies, and a drizzle of rain popped up. I spent the day shuffling to class, rushing into the warm gym to work out, and then hustling home to get snuggled into sweat pants. All I wanted for dinner was a heaping slice of lasagna, piled high with veggies and filled with warm Italian flavors. Then I wanted to eat. And repeat.

However, I had no lasagna noodles on hand and not nearly enough ingredients to fill an entire casserole pan with veggies, so I resorted to my next best option: creating my own “mock-sagna” with an array of vegetables, spices, and tofu from my supply in an individual casserole dish. I’ve raved about this utensil before, this useful, one-dish-wonder individual casserole pan that creates perfectly portioned dinners. I’ve made a creamy pasta casserole and a coffee infused sweet potato casserole in it before and I love the way that it bakes the meal evenly throughout and doubles as a great bowl to eat out of.

Today was the perfect day to break out the casserole dish again, and I combined numerous roasted veggies to create a mock-sagna that satisfied my craving for a hearty lasagna while only using ingredients that I had on hand. I paired the vegetables with a “cheesy” roasted tofu that takes on the texture of ricotta and adds a saltiness to the dish. Best of all, this meal was quick to make and perfect for an oddball chilly day in the middle of spring. Hope you enjoy this as much as I did!

Roasted zucchini Mock-sagna
Ingredients
1 zucchini
1 tomato
1/2 package frozen spinach
1/5 block of firm tofu
1 tablespoon nutritional yeast
Garlic powder
Salt
Pepper
Italian seasoning

How To
1.Preheat oven to 400 degrees.
2. Slice zucchini longways, into very thin noodle-like pieces. Be careful doing this and try to make each piece even.
3. Slice tomato into thin slices.
4. Spray a cookie sheet with cooking oil and place the zucchini onto it. Sprinkle zucchini with garlic powder, Italian seasoning, salt, and pepper. Pop them in the oven until they brown slightly around the edges.
5. At this point, add the tomatoes to the pan and sprinkle with same spice blend as zucchini. Cook for 5-10 more minutes. When finished, place to the side to cool.
6. Remove spinach from the freezer and microwave as per package directions. Take half of the spinach and drain it. Put it into a skillet and mix in mashed tofu. Heat in skillet with nutritional yeast until tofu is slightly browned/firm.
7. Grab your casserole dish. Preheat oven to 350 degrees. Spray casserole dish with cooking spray. Line the bottom of the dish with zucchini slices. Next, layer half of the spinach and tofu mixture. Cover with all of the tomato slices.
8. Layer another layer of zucchini and then top the dish with the remaining tofu and spinach mixture. Sprinkle extra nutritional yeast on top, if desired.
9. Bake the mock-sagna until the top is slightly crisp and the dish is clearly heated. Then, sit down and enjoy your own personal piece of comfort!

Fiesta!

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Before this year started, I had no idea what it was like to host a dinner party. Sure, I’ve folded my share of napkins in the past for company coming to our house, or helped my mom chop tomatoes for pasta salad, but never had I undertaken the task of single-handedly serving dinner to company before. This year has been great with helping me strengthen my confidence in cooking for others, and cooking meals that are friendly toward the diet of any guest that may pop in. I started the year by preparing my own version of spaghetti pie. I whipped up a vegan version of spaghetti pie modeled after one that my grandma makes and then made some donuts for guests to snack on in case dinner failed. Fast forward through the months and I’ve made quinoa pizza crust, a “little kid” themed dinner complete with veggie burgers, mac n’ cheese, and sweet potato fries, red cabbage cole slaw, veggie and tofu “cheese” stuffed manicotti, and then the dinner from last night…a Mexican themed spread that offered guests almost as many choices as Chipotle!

Lettuce wraps, tortillas, and blue-corn chips all served as vessels for the numerous toppings we had available. These included scrambled tofu, roasted zucchini, salsa, homemade guacamole, sauteed bell peppers and mushrooms, oven-roasted broccoli, Daiya cheddar cheese, tumeric-seasoned brown rice, and shredded lettuce. Whew, that was a mouthful – literally.

Sorry for the lame pun, but the make-your-own creation style dinner was a perfect way to satisfy everyone’s hunger in a way that they felt happiest eating. We had loaded burrito concoctions, nacho-style creations, and taco salads grace our table. Everything was vegan on our table and no one had a problem finding delicious food to enjoy! Meals like these (create-your-own) provide people with opportunities to stick to a diet of their choice – whether that involves remaining gluten-free, plant-based, vegan, or omnivorous choice. Best of all about this meal? It’s so easy to throw together that even Ripley can do it.

Who’s Ripley, you ask?

He’s Andrea’s spicy little yorkie who loves cooking as much as Muff-puff does. He’s always ready to help cook some vegan spreads!

If you’re interested in creating a meal like this at home for your family or for company, here’s the “menu” we used last night with simple tips on how to throw everything together.

The Staples
Tortillas, Chips, Rice and Lettuce Wraps.

These are the basic vessels that people can use as a base for their meals. Out of these bases, burritos, quesadillas, nachos, salads, rice bowls and wraps can be created. Having great basics such as these makes it easier for guests to get creative!
Note: we used whole wheat tortillas, blue-corn chips, and short-grain brown rice. Andrea added some tumeric to the rice to add flavorful warmth to the dish.

Toppings
Spreads/Dips: Salsa and homemade guacamole

Pick a flavorful salsa that will really stand out in your dish! Providing guests with a couple of salsa choices can also accommodate people with differing levels of spice tolerance. To make the guacamole, mash together ripe avocados, garlic (fresh or powdered), a little red chili powder, and the juice of half a fresh lemon. If you’ve got red onion or tomato on hand, you can mash a little of either vegetable into the guacamole as well. Make sure you make a good amount of this stuff-the guac goes fast at most gatherings!

Veggies: roasted zucchini and broccoli, sauteed bell pepper and mushrooms, and shredded lettuce

For an extra pop of flavor, roast veggies in garlic powder and salt and pepper. Roast veggies for 20-30 minutes at 350. Sautee mushrooms and bell peppers with a little veggie broth on top to keep them moist and prevent them from sticking to the pan. The greatest part about these veggies is that you can literally use any that you have on hand! Toss some cold tomato chunks, slices of avocado, seasonal squash varieties, roasted sweet potatoes, or corn in serving dishes and put them out for your guests to use as they please.

Protein: scrambled tofu

Lightly smash tofu with a fork until the tofu attains the texture of scrambled eggs. Toss with garlic powder and nutritional yeast for a pop of flavor. Cook on a skillet until tofu becomes firm and a little bit brown on the edges. Other ideas for protein: any type of beans, lentils, or sauteed seitan.

Extras: Daiya cheese
Although not necessary, cheese adds even more variety to the menu and offers a chance for guests to make nachos, quesadillas, or just add more flavor to their meal! Other extra ideas include things like vegan sour cream, chopped chives, or queso. Get creative!

I hope you have luck creating a fun meal for your family or any guests that you may host! I sure did with this menu, and everyone ate to their heart’s content.