Lunches for myself tend to need night before preparation. Due to this I may get caught in a rut, but thankfully seasoning can make all the difference in the world!! Usually this meal consists of tofu, tempeh, etc, a complex carb, and veggies. I’m a simple girl in that way, but I do not tolerate bland foods!! Below is my favorite way to prepare some of my top choice foods, as of late
Kale or chard chopped into bite size pieces
broccoli and whatever other veggies you have…
sweet peppers chopped
bell pepper chopped *seeing a theme?
ginger (if you don’t have fresh, dump in the powder to taste)
spices-I use cayenne, lemon pepper, garlic, ginger, cumin, and whatever else looks good at the moment
sweet potato, quinoa, or brown rice (It’s a rare occasion I stray from my SP though to be honest)
protein-tofu, tempeh, seitan, soy curls, etc. If you have the time, marinate your protein in a vinegar based home-made sauce. If I have time, and am not prepping for a show, Bragg’s Amino Acids, orange juice, sweet chili sauce, and seasoning makes a MEAN orange sauce!! Delish. When dieting, or watching salt intake, you can always just rub tofu with seasoning, tempeh can marinate in just juice or just add to veggies and season as you go. Soy curls (Butler are the brand I’ve bought in the past) take on the flavor of whatever they are surrounded with, making them a favorable addition to any meal. Not to mention, these curls can trick ANY meat eater, if you must!
Start onions and veggies in frying pan with water and spices. Sauté ’til you’re happy with them. Lower heat and let simmer. Taste them and make sure they’re really zesty. Once the kale and/or chard are added the flavor will decrease. Note: Add leafy greens at the very last minute!
Protein: I honestly just push the onion mixture to the side, and throw my tempeh or tofu in the pan with a little water. It ends up in the same tupperware anyway! Cook this ’til it’s browned, or tofu looks drier.
Carbohydrate: I’m sure you all know the basics of prepping rice (20-40 minutes depending on type), quinoa (15 boil and 5 or 10 with lid no heat), and sweet potatoes, right? BUT….If you’re doing sweet potato, I think they’re best when slow baked on a cookie sheet at 400 degrees. By slow cooked, I mean like an hour + 20. (This would be the greatest source of frustration were I trying to go raw) Anyway, they turn out all caramelized and decadent this way. I can hardly stand it. (LOL)
After everything is ready, add kale/chard to onion mixture and put about a cup of nutritional yeast in the pan. I go heavy with it, because I’m not just making one meal. Adding after kale allows it to stick to the leaves a bit more, causing a more cheese-like experience in the end
If you end up liking the nutritional yeast, you can always add it to the onion mixture earlier on, AND when you add kale!
Dig in and enjoy your healthy, vegan, oil free, yummy meal