Eric and I recently tried a Thai restaurant that’s walking distance from our place.  I ordered a yellow curry with tofu entree the first time, which was your typical yummy curry.  The second time, though, I felt adventurous and ordered the Spicy Eggplant and Tofu dish.  I’m so glad I did because it was fantastic.  The crispy sides of the tofu cubes combined with the soft eggplant were perfect.  After ordering it a couple of times, I thought I might try my hand at making it.  I’ve already been successful in making the best Kung Pao ever, why not Spicy Eggplant Tofu?

I turned to my favorite recipe search engine, Pinterest, and found this blog post from Made Weekly.  I wouldn’t call it a recipe, it was more like a meal guideline.  I love the way she took the photo of the ingredients.  The photo and the simplicity of…

This hearty melody of veggies is cooked in a roasted tomato sauce and served over a fresh parsley and lemon infused rice.  This tasty Vegan meal is perfect for a cold day and easy enough for any day

Ingredients
Fire roasted crushed tomatoes {2, 14oz cans}
About 7 brussel sprouts
1 eggplant
2 leaves of Kale
1 yellow pepper
1/5th of a Purple onion { cut 3 thin lengthwise slices out of whole onion, giving you layers in each slice }
fresh Italian parsley (about handful 12 leaves)
2 clove garlic
cumin
paprika
olive oil
white rice
1 lemon

-Take the {eggplant, pepper, onion & Brussels} chop them up, toss with oil and through them in a baking dish.

Start roasting at 415

-In the mean time through water on the stove and begin rice cooking process
– Heat skillet add oil- once on med heat add chopped garlic. Make sure garlic does…

Breakfast:

Judy’s vegan Bircher Muesli with peaches add blueberries

Snack:

Sliced apples with peanut butter

fresh Lychees

Lunch:

Risotto quinoa and cauliflower rice melange with fresh avocado

Juice:

Apple, Carrot, Orange beet ginger juice

 Dinner:

Baked salmon with Cauliflower rice and sautéed garlic zicchini