Monday and Tuesday – Tofu Stirfry
We add in a two spoonfuls each of Sambal sauce (spicy) and Hosin sauce (sweet) and XO Vegetarian sauce (mushroom version of a spicy seafood flavor) to pan fried tofu, broccoli, bok choy, mushrooms, green bell and hot peppers. Also add in any other vegetables we have in the fridge. Serve steaming hot over rice.
Wednesday and Thursday – Stuffed Bell Peppers
Cut off the tops and clean out the bell peppers then place into boiling water for 4 minutes. Saute onions, carrots, corn, canned black beans and fresh or canned tomatoes until fully cooked. Mix in cooked rice (enough so that the mixture fills all the peppers) and add seasonings. Layer mixture and mozzarella cheese into each pepper, stuffing until it is full. Add some more cheese on top and bake for 20 – 30 minutes at 180C until cheese is throughly gooified.
Friday – Baked Sweet Potatoes served with Bok Choy
Puncture the sweet potato so it doesn’t explode on you. Then microwave about 3-5 minutes each or until soft. Slice in half and squish a little to make it pretty. I like to put some feta cheese on top. Other popular toppings are butter, brown sugar, any kind of cheese, sour cream or nothing. I served these with three steamed baby bok choy plants each. I don’t add oil until its done cooking as I just like the taste. So rinse the bok choy, throw it into a fry pan and let the remaining water droplets do their thing. If you need, sprinkle a bit more water until it is completely wilted. Add a bit of olive oil, cracked salt and chopped garlic for yumminess and serve.
I had some mushrooms that needed to be eaten so those were added to the bok choy.