It feels odd to be posting new recipe during a global pandemic. This feels especially true I last went to the grocery store over a week ago and don't plan to go again for at least another week. However, I did a good job planning when going to the store last week AND we did a good job planning dinners around how long each veggie will last. This teriyaki tofu dinner (based on a recipe from
The Super Easy Vegan Slow Cooker Cookbook) was just perfect, using up the last of our bell peppers and half of our kale. The rest of the kale will be used tomorrow in
white bean and kale soup. Plus, I made a great teriyaki sauce from ingredients in my pantry - though feel free to buy one instead!
While I do like the flexibility of cooking at home without having to plan around classes, meetings, events, and more, I miss my students and colleagues and friends so much that this flexibility pales in comparison.
sigh. At least we're eating well?
I hope you're eating well, too! If not, try this recipe?
