Help! It’s Dinnertime Again!

Is it just me or is it exhausting coming up with a nutritious dinner that also tastes good every night?
I don’t know about you but cooking every night  is a real chore for me.
I have so many other things to do, like play with my clothes!
It’s not that I don’t like cooking, but I definitely don’t love it. 
On top of that I’m not great at planning my meals, so I pretty much look in the fridge around 5 pm, see what ingredients are there, and then decide what to cook.
Not ideal but somehow it always works out.

The fact that my husband went full vegan about 10 years ago (he hasn’t eaten meat in almost 30 years) certainly doesn’t help either.
Not being able to cook with eggs, meat, cheese or any other animal products makes it 10 times harder to come up with meals.
On top of that he doesn’t want to eat sugar or salt. 
This leaves me with a very limited options and I have to improvise to make sure we get all the nutrients we need.
Because my husband only eats plant based, that pretty much makes my diet plant based as well (I do cheat).
I’m not about to cook two separate meals at night! LOL

Having said all that, there are quite a few options out there and you can substitute a lot in recipes with ingredients you never even thought of.
When in Florence a few years ago and having dinner in a vegan restaurant, I ordered the fettuccine Alfredo not knowing what to expect, and it was delicious!!!
Completely plant based without the heavy cream. 
It turns out the sauce was made with raw cashews and vegetable stock. 
I make this dish at home now all the time and we both love it.

There are some key ingredients I have in my pantry and in my fridge at all times, like fresh veggies and tofu.
The other thing we always have a lot of is nuts and beans.
Raw cashews and nutritional yeast are also always present.
I prefer cooking with avocado oil over coconut oil and in my salads I use olive oil and balsamic vinegar.
It sounds like my husband is high maintenance, but he really isn’t.
He would be happy with pasta and plain tomato sauce as well, as long as I cook it lol. 

I’m going to share the recipe of our Vegan stir fry tonight and if you’d like me to share more plant based recipes once in awhile you can let me know in the comments.

TERIYAKI TOFU

1 package of extra firm tofu (350 grams)
1/2 onion 
1 celery stick 
1 carrot 
1 cup of broccoli florets
1 cup of sliced mushrooms 
1/2 cup of cashews
1/2 a bell pepper (red, green or yellow)

Teriyaki sauce
Avocado oil

Drain tofu and let rest on a paper towel to let some of the moisture out.
Cut in bitesized pieces and toss with some teriyaki sauce. 
Bake in the oven or air fryer at 400 degrees for about 15 minutes (until golden brown). 

In the meantime cut the vegetables into bitesize pieces, heat 2 tablespoons of avocado oil in your wok
Stir fry the onions, celery and carrots for about a minute before adding the broccoli, mushrooms and cashews.

Stir fry for a couple of minutes or until your veggies are cooked through (don’t overcook). 
Toss with the baked tofu and add some teriyaki sauce and stir and serve over rice.

Enjoy!

xoxo