Just kidding, they're worth more than I am, haha. Alright, so school is done. I now have one short week to party until I start my teaching placement, haha. Bonfires and dancing for me :) And maybe some cooking. I really wanted to try my hand at sushi, but the financial situation at the moment is a little pathetic so I'll probably just be cleaning out the freezer and pantry.
For lunch yesterday, I made some rice paper veggie wraps from How It All Vegan. They took some time, but were simple to make. They've got hummus (from HIAV also), cabbage, radish, carrots, and marinated mushrooms, with some other things too. The hummus makes the wrap, otherwise it would be pretty bland.
I tend to have more unhealthy meals on the weekend, and this one is no exception. After I got home from work last night, I whipped up a quick beef stroganoff recipe that I adapted from the Healthy College Cookbook. It was good, with lots of mushrooms and some sour cream. Nowhere near healthy though, unless you count the vitamins and minerals from the PC beef strips. It looks a bit bland, from the mushrooms and white sauce, but its good.
Enough pasta for 4 (I used brown rice shells)
"beef" strips or seitan, cut into chunks
1/2 small onion, chopped or sliced
1 tbsp. flour
1 clove garlic, minced
8 fresh mushrooms, sliced
1/2 vegetable or "chicken" broth (or 3/4 cup if you want more sauce)
1/2 cup Tofutti sour cream
salt and pepper to taste
Cook pasta according to package directions, set aside.
In a skillet over medium heat, cook the beef and onions. As the beef starts to brown, stir in the flour and stir to coat the beef.
Stir in garlic, mushrooms, broth, and sour cream. Cook til sauce is an even consistency and the mushrooms are soft. Add salt and pepper to taste, serve over pasta.
Nutritional Information (without pasta) per serving:
Fat 6.7 g
Carbs 17.4 g