week 6 of socially distanced lunch

it’s pretty much the same as last week.

i decided to eat the green meatballs last week since those weren’t as good as the bean sprout patties. also got medium grain rice instead of long grain, that really changed shit around. if you’re doing bento style lunches don’t use long grain rice, you’re setting yourself up for disappointment.

i made some roasted carrots tossed in the almond miso dressing from last week, and sauteed zucchini and squash. easy stuff.

breakfast was a little bit different this week though, that’s the meal i struggle with the most.

i made roasted potatoes and tofu with a bean not-queso sauce.

i originally saw the not queso sauce here, this is my version:

1 can cannellini or great northern beans, liquid included

1 tbsp nutritional yeast flakes

1 tbsp white miso

1 tbsp lemon juice

1/4 cup soy milk or water

1/4 cup jarred red salsa. not pace, shoot for more of a restaurant style

1/4 cup of pickled jalapeno slices

1/4 cup pickled jalapeno brine

1 tsp onion powder

1 tsp garlic powder

1/2 tsp coriander

1/2 tsp cumin

1/2 tsp cayenne pepper

3 tbsp potato starch

put all this in a high speed blender and puree until smooth

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