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Usually I try to spend as little as I can on a meal while cutting down preparation time and stuff needed to make it and number of plates and pans and stuff since we have a major budget and a dolhouse-sized little kitchen with no counter space. And no dishwasher, and I really hate washing dishes. We might be moving soon though, to a lovely place with a DISHWASHER and COUNTER SPACE -- so this might all change. Keep ya fingas crossed.

Anyhoo, here is a quick meal I "make" from Trader Joe's. Basically a japanese/macrobiotic-style thang. Basically.

Dumplings with Scrambled Peas and Tofu
1 package trader joe's veggie dumplings (frozen)

1/2 block of tofu

1/4 package TJ's frozen peas
1 - 1/2 chopped onions
Braggs Liquid Aminos to taste
A few pinches of Curry powder (turmeric, etc)
Garlic powder to taste
salt to taste

I follow the directions on the veggie dumpling package and use sesame oil. Last time it worked a bit better where I steamed them, but with a little oil so they don't stick to the steamer pan.

I stir fry the tofu, mashing it right in the pan with the peas and onions. I put the frozen peas in first with some water but basically I fry it all together with some Braggs, curry powder (or turmeric) and salt and garlic powder and it works out just fine. I serve the tofu thing and the dumplings on a plate with a little Bragg's for the dumplings but they didn't really need it. Too tasty.


This other quick and easy meal has a Mexican theme. I used Fantastic Foods' taco filling, which can be bought very cheap elsewhere, esp. outside of this city but I bought last minute at local overpriced health food store, so I paid a little over $2 for it, but I thought it was worth it.

Taco-less tacos featuring avocado salad with corn-on-the-cob

1 box Fantastic Foods taco filling mix
3 or 4 small tomatoes
2 chopped onions
2 avocados
vinegar
olive oil
parsley
Salt and pepper
dash of lemon juice
olives and juice to taste
tons o' garlic (pre-peeled from TJs = EZ)
tomato sauce
2 corns on cob
Guiltless Gourmet chips
Earth Balance margarine.

Chop tomatoes and avocados into bite-sized pieces and in a medium-sized bowl add this mixture to onions, vinegar, oil, parsely, salt, pepper, a small handful of olives, chopped and some olive juice. Mix well, put in fridge.

Make taco filling following box directions, adding some tomato sauce and chopped garlic for added flavor. Use a little more oil than recommended.

I made the corn by boiling for a minute or 2 in a pan. Came out great.

Serve avocado salad OVER the taco filling. Serve corn on side with margarine.
Serve with chips on side.