Little Dishes #10

 

I'd like to preface this by saying I did not realize until I wrote it down that this was a punny meal (but it contains no actual egg). So here we have a simple sesame cucumber salad, Chinese eggplant and broccoli in soy chili garlic sauce (recipe from Tiff Loves Tofu), steamed rice, a veggie egg roll, sweet chili sauce, and Just Egg's tomato and egg stir fry.

It's very eggy with no egg...sorry.

But I wanted Chinese food! 

I didn't want to make my own egg rolls, and Wegmans has a vegan frozen version, which isn't nearly as good as the ones I've made myself but is definitely worth it if you're not in the mood to make egg rolls. Plus, that gave me yet more veggies--I'm in definite veggie craving mode.

Something I'm working through right now, even though I did donate a bunch of things to a food bank, is feeling guilty about eating well in the midst of our national crisis. But of course, me not eating well results in me not functioning and being unhelpful to the crises that we face, so I have to take care of myself. And so, here we are.

The eggplant recipe wasn't my favorite--it wasn't as delicious as garlic eggplant is--but it was really good! I used Impossible sausage for the first time in this, too, and I really liked it. I think if I made this again, I'd use more oil--I think my problem, vis-a-vis the eggplant, was not enough oil. (It's a sad reality, I guess.)

If you're keeping score on the using-what-I've-got front, this pack of egg rolls should see me through using up the end of my bottle of sweet chili sauce, which desperately needs to be used up. But does that count? I don't know. All I can tell you is that I'm continuing to try to do my best, and my best is not the same every day.