|Rich's plate: Marinated, breaded and pan fried tofu with vegan ranch on top, teriyaki quinoa with mixed vegetables and a side of fresh corn, sautéed in garlic.|
|My plate: Marinated and baked quarter chicken, pasta salad with cucumbers and a side of garlic corn.|
There's always one day over the weekend where I get really lazy and decide to eat whatever is laying around. It's especially fun, when there's lots of left overs and it's also a good way to clear out the fridge so that you can refill it with fresh new stuff!
The pasta salad I made or rather, threw together was made from left over pasta (plain), tossed in salad dressing (I used blue cheese and ranch), with a couple slices of cucumbers. I had bought a half dozen ears of corn that needed to be used up so I de-kerneled them and sautéed them with a little granulated garlic and vegan butter. Finally the chicken- was something I had preplanned and defrosted in the fridge the night before!
Rich's tofu dish was made from left over tofu (from when I made vegan ranch dressing). All I did was marinate it in a little teriyaki sauce then coated the pieces in bread crumbs and cooked it on medium with a little oil for about 4 minutes a side. That quinoa was left over from a couple days ago and just reheated.
Once the chicken was done, it was chow time. It might not be the prettiest dinner, but it was super satisfying!