Tuesday, January 20th: For breakfast I made one of my favorite cereals, a Quick and Creamy Quinoa Cereal from Deana Gunn & Wona Minati’s, Cooking With Trader Joe’s Vegetarian Cookbook. I topped the cereal with almond milk, honey, Turbinado sugar, almonds and dried berries all from Trader Joe’s of course. What a perfect way to start the morning!
Tuesday night’s crockpot dinner creation was a Hoisin & Miso Braised Tofu with organic brown basmati rice from Robin Robertson’s fresh from the vegan slow cooker. This new recipe is definitely a keeper and packs a serious flavor punch! I used ground ginger instead of fresh because I have a really bad habit of using too much fresh ginger. Yes, that is possible! 😉 I also substituted Trader Joe’s General Tsao’s sauce for miso paste the recipe called for.
Wednesday, January 21st: Special thanks to the Silber family for the vegan cookbook and a subscription to the magazine, Vegetarian! I just received two months in the mail on Wednesday morning and plan to use them first thing in February! 😉
For dinner this evening, Joe and I will be enjoyed Fajitas also from Robertson’s book. The recipe called for homemade seitan, but I decided to substitute Trader Joe’s beefless beef instead. We’ve used this meat substitute on several occasions, especially with tacos, and we absolutely love it!
Thursday, January 22nd: On the menu this evening, we have Black Bean Chili and Sweet Potato Casserole also from Robertson’s cookbook. The pictures just simply doesn’t do this dish justice! It was quite delicious!