Adventure Begins in the Kitchen
And so it is… my Sriracha exploration continues. Tonight’s concoction? Sriracha hummus.
I made two batches just in case the spicetastic version was a complete fail.
A failure wasn’t in the cards tonight, cause Sriracha hummus is the jam.
I used almost the entire container of the orange-colored hummus on my sandwich and then added shredded carrots, baby cukes (sliced lengthwise), and sprouts.
A super fresh wrap with a hint of spice = the perfect post-Bayshore dinner!
Here it is! My favorite childhood snack: popcorn and nutritional yeast. I might have been the only kid in town that didn’t care for movie popcorn. And you better believe I was the only kid in town that requested yeast on the regular.
My mom had an ancient air popper, or so I thought. It turns out that poppers haven’t changed much over the last twenty years.
Well… Except for the fact that the like-model popper that I bought spewed out scorching hot kernels and gave me awkward popcorn burns. Not cool.
So I bought the carnie-like popper pictured above and, since then, popcorn making has been a lot less painful.
All you have to do to recreate this snack is pop some kernels and sprinkle with melted Earth Balance, salt, and nutritional yeast, in that order. And! Since nutritional yeast has 18 amino acids, 15 minerals, and is a super duper source of B-complex vitamins, there’s nothing guiltful about this guilty pleasure.
Pictured above is the magical tofu press I’ve spoken so highly about over the past few weeks. It’s convenient, compact, and saves a boat load of wasted paper towels. No more water soaked cookbooks, spills in the fridge, or partially pressed tofu.
I. Am. In. Love.
The only downside of pressed tofu is the foresight required as it takes a few hours to get it right. It’s easiest for me to stick it in the fridge overnight.
I sliced the pressed block in half, rubbed with olive oil, and then sprinkled with garlic salt.
Then I put it in a 450 degree oven for 45ish minutes.
After it was crispy on the outside, I topped with chopped spinach, marinara, garlic powder, red pepper flakes, and mozzarella Daiya. I baked for another 10 minutes, until the Daiya was melted.
This dish reminded me of a cross between pizza and eggplant parmesan, a combination that I eagerly embraced.
Breakfast (FoodFash Staple): Sprouted English Muffin with Tofutti & Jelly
Lunch: Brown Rice Macaroni with Tomato “Cream” Sauce & Spinach
Snack: Hail Merry Macaroons
Dinner: Broiled Tofu, Spring Rolls & Spinach with Ponzu
I went through a decently long phase where I ate ungodly amounts of spinach. Lunch, dinner, post-lunch snacks, post-dinner snacks, all centered around leafy green. Excessive? Surely. But better spinach than Cheetos, right?