Crunchy Vegetables Over Rice
Serves 2 + 1.5 leftover, ~30 minutes prep
1/2 cup uncooked rice
1 head of broccoli
4 medium carrots
1 handful snap pease
12 oz pre-cooked, pre-seasoned tofu
1 tbsp sesame oil
1 tbsp soy sauce
sprinkle of furikake
+some random seasonings that I don't know because E added them when I wasn't looking and she told me what they were but I can't remember now. I think garlic powder played a role, though.
Cook your rice as per the instructions in a large pot. As it cooks, cut the carrots lengthwise, break the snap peas in half, chop the broccoli into bite-sized pieces, and cube the tofu (also bite sized; you may be seeing a theme here). Once the rice is done, add in all the veggies and seasonings to the pot and stir. If you don't mind dirtying another dish, you can toss them in a large bowl. If you want a warm meal, leave the heat on with everything in the pot for 5 minutes. For a cold meal, don't. Obviously.
Simple (Cornmeal Raisin) Vegan Pancakes
Serves 1, ~15 minutes total time
1/4 cup + 2 tbsp all-purpose flour
3 tbsp cornmeal (I used 2 tbsp, you might even want to try 4 tbsp [1/4 cup])
1/2 cup unsweetened almond milk
1tsp baking soda
1tsp cinnamon (optional)
raisins to taste
For an interesting taste, put honey under them when you flip them. Otherwise, just put it on top when you want to eat them.