Thursday, November 09, 2006
Broccoli, Mushrooms, Tofu, and Soy Ginger Sauce
I had intended to stir fry this and bring it to an omnivorous potluck. As things turned out, I didn't make it. So I fired up the wok and made it for myself. Phillips Gourmet has a great collection of fresh mushrooms, sold at Whole Foods. The broccoli is fresh, boiled for 4 minutes, drained and then with cold water poured on it. I used 365 brand (Whole Foods store brand) Soy Ginger Sauce. I didn't use a lot of it because it's spicy and I definitely have white girl taste buds.
My omnivore potluck rule: Don't make weird vegan stuff. Make it something simple, a dish that people can look at and say, hey I could make that myself and that would be a meal!
How's the diet? I'm eating less but the scale says I GAINED TWO POUNDS! I don't believe it. My total calories are less, but I'm eating far more fruit to fill me up. I'm also eating more sodium, as Au Bon Pain soups make for good low-calorie vegan meals. Perhaps I should curb my neurotic habit of getting on the scale every morning?