I really hate tofu. People who are all "TOFU IS SO GOOD IT CAN BE ANYTHING!" are just wrong. It's gross. It looks gross, it tastes gross, it's texture is repulsive and it just isn't worth the protein it gives you.
Therefore, I was less than thrilled to discover when I heated up my lunch today that there was tofu in it. I should've noticed it on the package and in the ingredients but I was in a hurry when I grabbed it and didn't think to look closely.
I give it two thumbs down. It was only just so-so as far as frozen meals go, and then the chunks of tofu just sent it off the cliff. No good. I don't recommend it. Amy's makes a LOT of really really good vegan products so I encourage people to try them, but I will not be buying this particular product again.
I'm trying this new non-dairy macaroni and cheese tomorrow. I'm a little scared, to be honest. It's made mostly with rice, and is soy free so I'm giving it a shot. My expectations are low already because it's a frozen meal but we'll see how it does as a macaroni and cheese substitute.
Lunch tomorrow?
Tonight for dinner was Pseudo-Burritos. It was a huge hit with everyone who tried a "bite" going back for several more bites or a bowlful. I wasn't sure there'd be enough for me when I was ready to eat dinner, haha.
Here's the recipe:
15 oz can of black beans, drained and rinsed
10 oz can ro-tel, DON'T drain it (I used mild because Mom is a spicy food wimp)
2 1/2 cups of corn ( the original recipe calls for a 15 oz can but everyone agreed it needed more corn)
1 C uncooked barley
2 1/4 C vegetable broth
2 T lime juice
2 t cumin
1 t chilli poder
2 T minced onion (original recipe called for a whole chopped onion but I didn't have one and didn't want to go back to the store)
1 clove garlic, minced
Toss everything into a slow cooker and cook on high for 3-4 hours. I pan-fried a couple of tortillas with a little non-stick cooking spray and ate it that way. It was deeelicious and filling and definitely reminds me of the vegetarian burritos at Chipotle.
A usual day of experimental vegan eating: some ups and some downs. They can't all be good.
Here's the recipe:
15 oz can of black beans, drained and rinsed
10 oz can ro-tel, DON'T drain it (I used mild because Mom is a spicy food wimp)
2 1/2 cups of corn ( the original recipe calls for a 15 oz can but everyone agreed it needed more corn)
1 C uncooked barley
2 1/4 C vegetable broth
2 T lime juice
2 t cumin
1 t chilli poder
2 T minced onion (original recipe called for a whole chopped onion but I didn't have one and didn't want to go back to the store)
1 clove garlic, minced
Toss everything into a slow cooker and cook on high for 3-4 hours. I pan-fried a couple of tortillas with a little non-stick cooking spray and ate it that way. It was deeelicious and filling and definitely reminds me of the vegetarian burritos at Chipotle.
A usual day of experimental vegan eating: some ups and some downs. They can't all be good.
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