Dinner Bowl #80

 

Still trying to stick to my effort to use things I already have, I drew on another item from my 2025 list of possibilities and made buckwheat broccoli fritters with non-dairy tzatziki (fritters recipe from One Green Planet, but I made different tzatziki from the Minimalist Baker recipe), orzo salad (recipe from All Natural Vegan), and tofu feta (recipe from Cooking with Elo).

I had some yogurt left over, so the tzatziki was a no brainer. Mine was unsweetened almond milk yogurt, but I think that worked just as well as coconut yogurt. And I have buckwheat on my list of things to utilize, and these broccoli fritters did not require the oven. I loved them! They had such good flavors, and they were pretty easy to make.

I love an orzo salad, and this one was good, but next time I'd chop up the arugula. I think it's more pleasant that way. But it was still very good! I had a jar of sun-dried tomatoes in my cupboard for ages, so this was a way to get into those. I love sun-dried tomatoes, but I don't think they need to be kept on hand at all times, so once this jar is gone, I'll only get them for specific recipes. I still have some left, and look forward to another recipe I've chosen to make to use those.

A basic marinated tofu is perfect for summer. You don't have to cook, just cut stuff up and marinate it for a while. I love basically all tofu recipes like that. This one is highly addictive. You just have to be careful not to break up the tofu when you toss it with the marinade (though that might be reflective of the store brand tofu I'm using).

There is still buckwheat flour left, but I made progress, and that's what's important, right?