Roasted Veggie Wrap and Cashew and Tofu Stirfry

So this post should have been from Wednesday, but with summer school I didn't really get time to sit down and write this til now. Though I have been keeping up with all of my blogs with my google reader and all the podcasts.

I made lunch and dinner on Wednesday. I did what I said I would and planned my meals a week in advance, but it turns out my meal on Wednesday lasted me 3 days.

My mom was looking at her magazine and saw a good idea for a roasted veggie and hummus tortilla wrap. Sounded good, so I made it. It was simple to make. It had red pepper, onion, zucchini, squash, alfalfa sprouts, and hummus. We drizzled a little olive oil and sea salt on the sliced veggies and roasted them for a good 15 minutes at 450degrees F. Spread the hummus on the tortilla and put on as many sprouts as you like while the veggies are roasting. Then just assemble. The hummus began to melt right away, it was juicy and delicious. I served it with fresh zucchini, red pepper, and squash 'chips'. Ill be making that again.








Then for dinner, I made a Cashew and Tofu Stirfry that I found on Vegan Dad's blog. It was very simple to make, took only 20 mins. I actually had to wait for my rice to cook to eat, I had judged the prep of the dish to be longer. The aroma from the sauce was intoxicating, it smelled so delicious and after it was added to my wok the whole house was infused with the sweetness! It only took a minute for the sauce to thicken. It was soooo good. I think the only difference I would make is to add less ginger, we used an inch piece, but I think Id only use a quarter inch piece next time. The first few bites were a bit strong, but it was sweet and so filling. And like I said, I had it 3 nights in a row. It was just as good the second and third day. Yesterday instead of having rice, I ate it with alfalfa sprouts, it was nice since the cashews and tofu had softened a bit, so it added a nice crunch. This is definitely being added to my binder of recipes!

Tonight my mom made dinner. She made Spicy 'Chikn' Parmigiana atop layered potato. Ill be making this again and will post the recipe. I just want to wait til I get my hands on a better cheese. It was nice to not be cooking.

I'm off to a baseball game tomorrow. I am allowed to bring food in, so Ill be making some kind of sandwich with some fresh veggies and fruit and nuts to snack on. Its supposed to be really nice tomorrow too. GO WHITE SOX!!!