Life, Art, Tea, Food and Alaska: I swear I'm not a Vegetarian...

Trust me I love me a good steak or hamburger, especially when paired with bacon or sauteed mushrooms. But vegetables and tofu have a soft spot in my heart as well. Since I've been doing this high protein/low carb diet I've been having fun trying out new ways to enjoy some of my favorite veggies (and even some of my not-so favorite ones).

Tonight's dinner is a play on Pad?Thai?in the sense that it's spicy and it has peanuts in it. I only made enough for my dinner based on what I had in the fridge.

-1 1/2 Tbls. olive oil or similar cooking oil
-Super Firm tofu (I used half of a package drained and chopped)
-5 or 6 cremini mushrooms sliced
-3 mini sweet bell peppers or 1 regular bell pepper
-1/4 cup of onion diced
-1 handful of spinach
Sauce:
-1 1/2?Tbls.?Peanut butter
-1-2 tsp.?Sriracha?sauce
-1/3 cup plain soy milk
-Salt and pepper to taste

Saute?the veggies together on medium high heat with the oil until the mushrooms start to brown and the onions start to become translucent. Add in the tofu and stir, allowing the tofu to get warm. Add in the peanut butter, sriracha sauce, and soy milk. Stir until the sauce begins to bubble and thicken and enjoy! If you want some more carbs in your diet, feel free to double the sauce ingredients and serve over rice or noodles.

Not a vegetarian/don't like tofu? Feel free to use any kind of meat substitute or pieces of sliced meat such as chicken or pork. Throw them in right as the vegetables are done cooking.

Don't like soy milk? Try it out with almond milk or coconut milk, cream cheese or sour cream. If you want to use regular cow's milk make sure it has a high fat content, otherwise it may curdle when mixed with the? Sriracha?sauce.

Source: http://teacreations.blogspot.com/2012/08/i-swear-im-not-vegetarian.html

ryan zimmerman oscars red carpet jennifer lopez wardrobe malfunction hugo hugo nfl combine 84th annual academy awards