1. Use up a bunch of produce that was starting to reach the edges of its freshness 2. Quick, easy
3. Get some protein in, since I really hadn't had any all day
The choice was clear: Yes, to roasted vegetables, but I needed to give them a protein boost with something. This is what I came up with:
One baking tray full of roasted vegetables: Cauliflower, Brussels Sprouts, Leek, and Poblano Chiles. I tossed them for the first 15 minutes of roasting in olive oil, salt, pepper and garlic powder. At the 15-minute mark I took them out and sprinled both nutritional yeast and almond meal on them, tossing them so everything got coated. I then roasted for another 15 minutes. (Oven at 450).
At the same time, in the very same oven, I had a baking tray of Roasted Tofu, using the recipe from former #VegCookbookClub book Bryant Terry's The Inspired Vegan to coat the tofu (it's olive oil, cumin, turmeric, mustard seed, fennel and salt). These also came out at the halfway mark to be turned.
Together these two trays of vegan goodness were a hearty, nutritional, quick, easy dinner. Looks pretty nommy, eh? I assure oyu it was :)
Today is Day Eight: