YOUR PHOTO

28, and on a mission to be a better vegetarian in all ways possible.

  1. notes
    7

    4 weeks ago

    Last night I made zucchini noodles. Or as this blog calls them, zoodles, which is just so adorable I could punch myself right in the mouth. The verdict: meh. I had them with pasta sauce and some faux-ground-beef crumbles. They were fine, but like spaghetti squash released a lot of water. Though considering the fact that I don’t actually like zucchini, they were alright! Mostly I just wanted spaghetti but also wanted to save my carbs for beer, so this did the trick. (pardon the awful picture, the only one I took of my dinner was really of my beer, to post it on Untappd.)

    Last night I made zucchini noodles. Or as this blog calls them, zoodles, which is just so adorable I could punch myself right in the mouth.

    The verdict: meh. I had them with pasta sauce and some faux-ground-beef crumbles. They were fine, but like spaghetti squash released a lot of water. Though considering the fact that I don’t actually like zucchini, they were alright! Mostly I just wanted spaghetti but also wanted to save my carbs for beer, so this did the trick.

    (pardon the awful picture, the only one I took of my dinner was really of my beer, to post it on Untappd.)

    food pics

    zucchini

    vegetables

  2. notes
    11

    1 year ago

    Vegetable Fried Rice

    At first I wanted to make single-serve fried rice. Then I figured I might as well make 3 servings, since my boil-in-a-bag brown rice makes 3 servings per bag. Then I added so many veggies that it bulked the dish up to 5 or 6 servings! The result was delicious dinner at a fraction of the cost and calories of chinese take-out!

    Ingredients

    • 3 cups cooked brown rice
    • 1 package extra firm tofu
    • 2 eggs, scrambled
    • 3 cups broccoli
    • 2 1/4 cups cauliflower (I used frozen)
    • 3 cups bean sprouts (I used one whole bag, about 3.4 cups)
    • 3 tbsp olive oil
    • 2 tbsp sesame oil (if you don’t have sesame, just use 4 tbsp of olive)
    • 1/4 cup reduced sodium soy sauce
    • seasonings: pepper, garlic, saffron, ginger (these were kind of random choices…even with just pepper and garlic I think it’d be well seasoned)

    Cook your rice, tofu, eggs and veggies. I did this all at once by using 3 burners on the stove and steaming veggies in the microwave.

    Chop up your tofu and the cauliflower/broccoli.

    Heat the oil, soy sauce and seasonings in the largest pan or pot you have available. I did mine in a huge soup pot.

    Add the rice, then all the veggies and tofu, and then the scrambled eggs. Stir stir stir until everything’s nice and coated in the sauce.

    Notes: I used 2 tbsp olive oil/2 tbsp sesame oil and less soy sauce and it looked dry, so I added 2 tbsp oil. As it turns out, it tasted slightly too oily and a little less salty then I prefer, so this recipe uses the adjusted quantities that I’ll use in the future (less oil, more soy sauce.)

    Nutritional stats (based on my oil-heavy recipe and splitting this 5 ways)

    If you account for the reduced oil quantity and make this serve 6 (which it can- my serving tonight was large) it brings the calorie count down to about 300 per serving. Not too shabby for something carb-based with the word “fried” in the name…
    (also, I LOVED entering this recipe into MyFitnessPal by using my iPhone to scan all the barcodes of the ingredients. Just point and shoot and my phone magically knew all the nutritional stats- the future is now!)

    vegetarian

    vegetables

    recipe

    dinner