Dinner Bowl #76

 

Here we have spaghetti with broccoli sprout pesto (pesto recipe from Flavorrd, using non-dairy Parmesan); pan-fried tofu with corn, tomatoes, and basil; steamed broccoli; and sauteed red peppers and onions.

I think I could have plated this better on an actual plate, but oh, well, one lives and learns. The bulk of the creamy corn and tomato sauce is hiding under the tofu, but I think you get the idea from the garnish on top.

And because I'm training myself to focus on what I have around, I used red onion instead of shallots in the tofu dish because it was what I had, and cherry tomatoes instead of one large beefsteak, and I only had a cup of corn rather than two. I made the recipe anyway. It turned out to be delicious, so I was rewarded for my efforts.

The broccoli sprouts I bought to go with my quinoa salad you saw recently seemed to be so plentiful that I had to find something else to put them in to use them up. This pesto was delightful--not like a basil pesto, but still with a nutty, cheesy flavor from the hemp seeds and non-dairy Parmesan. And it used something I had!

As for the peppers and onions and broccoli, I realize I have default veggies, and these are some of my most common defaults, but if you enjoy something, that's really what matters. Sometimes I get tired of these things, but on this day, they perfectly balanced everything else.