This crispy vegan General Tso chicken was delicious.
I have to honest, it did take about 30 minutes to cook, including prepping the tofu, making the sauce and cooking it in the wok.
30 minutes isn’t a very long time, but when Amelia and Margo and running back and forth through the kitchen, it can get a little time consuming. But, I did it!
Each week I have made it a point to cook a new vegan recipe. I follow many vegan food bloggers, but my favorite is Nora Cooks Vegan. Check her out for inspiration!
I’m already plotting my next food experiment. I think I’ll up my game and do something a little more challenging.
Throwing away food pains me. It’s a waste of money and well, food. Two things that to some people are hard to attain, especially these days.
In the refrigerator I have an eggplant which I plan to make into delicious vegan quinoa boat stuffed with vegetables and topped off with a tahini sauce.
Side-note: This has definitely allowed me to cut down on buying plastic wrap in bulk and save money too.
Trader Joe’s Organic Tri-Color Quinoa
I live four blocks from a Trader Joe’s so it’s my go-to grocery store. Margo loves going because she always eats a banana while I shop. It’s a win-win.
She’s in fact napping right now which has allowed me time to prep for dinner. I hope it turns out well.
What I did: used one large eggplant, I had made the filling a few days before for lunch and decided to use the rest of it for these boats. It consisted of Trader Joe’s Groundless Beef, which is half the sodium and price of the Impossible Meat ground beef, arugula, mushrooms and bell pepper.
Already using what we had in the fridge made this dinner very simple and fast. Although the picture before doesn’t do it justice.
Surprisingly, Greg loved these eggplant boats. What I would change however is the cheese. It didn’t melt as I would have wanted it to. Better luck next time.
I’ll definitely make this dish again, as it is good for both the heart and body.
Stephanie Fowler 