I've been mainly having
Chipotle for lunch (no more
Perfect Pita for me since the alert that the Hummus contains feta. Why????!) and Boca Burgers for dinner the past few weeks, but I thought I had to post something different on the blog.
I took the risk of ordering a new menu item from
Sunflower: "Adventure of Tempeh Land" (Organic Five-Grain Tempeh sauteed with Red Bell Pepper, Snow Peas, Asparagus, Baby Corn and White Mushrooms in a Thai Style Curry Sauce). I really wanted
Chipotle today, and this dish looked terrible, I was bumming big time before I tasted it. ....It was fantastic! Can't wait to get it again! (Still having Boca Burgers for dinner though)
Fortunately, Whole Foods stocks this locally made vegan tuna salad. I've bought it infrequently over the past ten to 15 years because I've found the quality to be inconsistent.
I used them to make my own bread crumbs to toast and toss with pasta and broccoli.
Unfortunately, the sum of its parts turned out pretty dry. It would've helped to drizzle some Olive Oil over everything before serving. But there's now a little more room in the freezer.
...made with Broccoli, Green Pepper and Onion...
...sauteed for around 15 minutes...
...then mixed in with the Tofu that has been blended with 1/2 teaspoon Turmeric, a tablespoon of dried Basil, a smidge of Nutmeg, two tablespoons Nutritional Yeast and Salt & Pepper.
Smooth the mixture into a partially pre-baked pie shell...
.....and bake at 425 degrees for half an hour.
Pretty darn good! 
