Lunch this week comes with a bit of guilt. I made the Spanish Empanadas, along with Red Rice and Beans. Its supposed to be served with a salad of cucumber and mango, but my mango isn't ripe yet. The reason for the guilt...the empanada pie crust. It called for shortening, and in Canada, or at least here, I can't find any trans-free shortening yet. Anyone have some substitutions that work well? I rarely, if ever, eat things with trans fats in them, but I still hate knowing that I'm eating some this week. I don't think the yummy crust is worth it, and I think next time I'll use her equally good pizza dough, and make more of a calzone. The filling was simple, Italian ground round and some sauteed onion, and I added some black beans. The rice and beans are good too. The rice was cooked in tomato juice and veggies.
Dinner is courtesy of Vive le Vegan: Greek Basmati Rice and Lemon Herb Tofu. I was skeptical about the tofu, since I don't usually like eating just tofu (flavoured or not), but I sliced it really thin, and the marinade and herbs got soaked into the tofu while baking. It is delicious! The rice is good too, although I'm not a big fan of mint in entrees.
So this week its a Spanish lunch and a Greek dinner, the closest I can come to traveling on a student's budget.
While picking up a parcel at the drug store today, I saw some fitness DVD's on sale for 6 bucks. I picked up a Walking Pilates workout. I just finished it, and it is a good workout. It'll add some variety to my routine.