Back to VT Again...

This week's meal plan included a few recipes from the July/August 2008 issue of VT. First, I tried the Thai Basil Curry Vegetables. Not sure if I should have even referenced the ‘Thai’ part, since I left out the Thai green chile paste – it sounded too spicy for this girl and I didn’t feel like buying a bottle for one tablespoon worth just for it to sit in my fridge unused until I throw it out (this is always the case for me for hoisin sauce and taco sauce). Anyways, back to the recipe...it was great! I was pleasantly surprised how quickly it all came together. For added protein, I added some Yves Chick’n Tenders, but I think chickpeas would have been great too (I needed more than the 2g of protein identified in the recipe).

I then made Chinese Broccoli with Black Bean Sauce and Garlic (no photo...ate it too quickly!). Even though I mentioned that I wouldn’t purchase a sauce just for a recipe’s tablespoon-worth, I bought this sauce since I planned on adding more than the 1 ½ tablespoons worth plus I have the intention of using the rest of the sauce with tofu or a stir fry in the future. After making this recipe, I learned that Black Bean Sauce is VERY salty. I poured it into this recipe thinking that my addition of cubed firm tofu would soak it up. I think I drank 10 glasses of water after eating this. The salty leftovers made a nice wrap filling along with some tomatoes (to help dilute the salt!).

Next, I made Fresh Tomato Farfalle – the recipe called for 2 lb of tomatoes, and since Kyle only picked up 2 tomatoes, it was obvious that I had to hit up the grocery store for more to do this recipe up right. I did consider forgetting the ‘Fresh’ part of the recipe and instead using canned diced tomatoes. It would have been WAAAYY easier. It tasted OK, but instead inspired me to create a guacamole-style pasta.

Vile recipe alert...Chilled Tofu Salad with Ginger, Green Onions, Asparagus and Sesame. Well, there are no surprises as to what’s in this salad, but lemme tell you, do not make it. Yes, it was my prettiest pic yet and yes, it looked like something from a fancy restaurant, but it was disgusting. I have no idea what I was thinking eating plain silken tofu. I much prefer it pureed in a sweet dessert.