As the end of term draws near and dealines loom my time in the kitchen becomes non-existant… as do my meals. In efforts to rectify that I made time to make diner, which is a shame because it was so easy to throw together I should make time to do it everyday.
Bonus for when times are tight and limited cook a bit extra, or make 3-4 things. You can save a little bit of everything to throw into a lunch container for the next day which is what i did.
First I made a simple stir fry with frozen mixed veggies, soysauce, squirt of plum sauce, lemon juice, chili oil, sesame oil and seeds. Very tasty, super easy way to make sure you get at least a bit of green.
frozen stir fry mix (broccoli, cauliflower, baby carrots, yellow carrot coins)
-sesame seeds, chili oil, toasted sesame oil, garlic, plum sauce, red chilis, all spice, mustard seeds, lemon juice, soysauce.
fry together, string often
The rest of the meal was less green with some roasted red potatoes and vegan chicken strips from super store. Again, it doesn’t have to be fancy as long as your eating something during the long days.
Roasted potatoes:
diced red potatoes
canjun spice mix, texan spice mix, veggie grill spice mix, paprika, pepper, olive oil.
Bake at 400 shake/stir every 15 you can bake these with the strips to save time. After the 1st 15 minutes push potatoes to one side to add mock-chicken. Continue baking until done.
Salt AFTER they are finished, otherwise potatoes tend to absorb salt.
I topped the strips with some thai sweet chili heat sauce and tucked a small portion of each into my amazing Green-go containers! ❤ they are fantastic.
Be sure to let your leftovers cool before placing the lid, otherwise these suckers will steam up and lose their texture. Place in the fridge and grab on your way out the door to study!
Unhealthy Vegan 