Today ended better than it began. I am always elated when I have the stamina to cook dinner. In my quest to use up the rest of the cauliflower and make headway on the cabbage that I bought over three weeks ago, stir fry was in order. I love cabbage. Not only is it versatile and can be paired with almost anything, but it cooks down in mere minutes. I don’t bother slicing it to thin. A quick wash, rinse, and into the pan with olive oil, minced garlic, and onions. These last three ingredients are staples in my kitchen along with celery and carrots. Next in was the cauliflower and broccoli (for color). I add about a cup of veggie broth, a dash of apple cider vinegar, cracked black pepper, salt, onion powder, and garlic powder. I let this simmer and cook down while the veggies get nice and tender. It is times like these when I wish I had a gas range and not my flat glass top. Gas is just so much better when you need to toss and stirfry veggies. I love to see the flames lick the bottom of the pan, and gas is the only way to get that nice charred taste to food, it is just not the same cooking on electric but I digress.
This is one of my favorite meals, quick, easy and healthy. I roasted the last of some sweet potato fries I had cut last week, sprinkled them with a pinch of brown sugar and sea salt and my meal was complete. The last addition was the crispy tofu to add some protein and substance to my meal. Who says being a vegetarian is boring! Meanwhile, I have pinto beans in the slow cooker. I am feeling like taco salad later in the week. I topped off today’s dinner with a slice of my carrot cake. It tastes even better three days later. I typically don’t like to eat late, but tonight’s meal was filling and not at all heavy. What did you have for dinner tonight. Share your meal! Recipe Wednesday tomorrow and I promise I will actually post a recipe this week. Signing off.
the gluten free chef