Dinner Bowl #2

 

Using what I've got in this case resulted in something really good! I had some eggless ribbon noodles (sent to me quite some time ago by a friend who had access to such things) and some Tofurk'y seasoned chick'n pieces, so that was the basis of a main dish. I had that alongside sauteed kale and some bell peppers and onions.

The noodle dish is like a cross between chicken noodle soup and a casserole, made on the stovetop because it is suddenly hot. It consisted of a mirepoix (carrots, celery, onions) cooked down before adding in some garlic, chick'n-style veggie broth, and the end of a can of light coconut milk I had in the fridge. Once that boiled, I added the noodles and let them cook. When the noodles were almost done, I added in the chick'n pieces. Finally, when everything was hot and cooked through, I stirred in some Tofutti sour cream, and topped the whole mess with a bit of shredded vegan Mexican-style cheese I had open in the fridge. I would not set out to make this, but it kept me from going to the store this weekend, and resulted in something pretty delicious.

I had the kale on hand mostly for smoothies but it's nice to have some cooked kale every once in a while. All in all, a successful clear-the-fridge meal.