Another beautiful morning. Not much snow remaining from Friday’s storm:
Had some fruit and ginger water for breakfast and got some spinning in today. Had some popcorn for lunch (not the healthiest). Made up for it with a nice dinner😉.
I made a vegan version of eggplant parm and it was tasty (feature picture). I did not follow a recipe, just kind of winged it. I roasted 2 cloves of garlic and a head of cauliflower. I made some cashew butter and combined with the roated garlic to make a paste. I crumbled some tofu and seasoned with basil and oregano. I mixed the garlic cashew butter together with the season tofu and chilled. I sautéed onions, mushrooms and fresh baby spinach. Next, I sliced a medium sized eggplant thinly and threw it on top of the sautéed veggies to steam and flavor a little. I thenpuréed the head of cauliflower. I used a little of a can of 28 oz crushed tomatoes to coat the bottom of a large baking dish and then used the rest in between my layers. I started with a layer of eggplant on top of the crushed tomatoes, then tofu mixture, steamed veggies, crushed tomatoes, puréed cauliflower and then repeated ending with top layer of cauliflower. I topped with some sliced tomatoes, onion powder and then baked for 45 mins at 350. It was great:
Am grateful for my hard working husband, family, friends and the nicer weather that is rolling in 🌞