A full What I Ate Wednesday wouldn’t be too interesting today, as I haven’t been particularly creative this week. I’ve been living off of zucchini, stir-fries, zucchini-based stir-fries, and key lime pies. While these foods hint at my refusal to admit to imminent fall, I have given the season a slight nod with lots of cold, fresh, quick and fall-flavored soup. Want a protein-ful meal in three minutes or less? Done.
Chilled Creamy Peanut-Curry Soup
Serves: One. Time: As long as it takes you to dump things in a blender. Protein: 14g.
- 3oz lite silken firm tofu
- 2T peanut flour
- 1/4c almond milk
- 1/8t turmeric
- 1/8t curry powder
Blend. Yeah, it’s that easy, and you get a rich, creamy flavorful soup with a hint of fall but the temperature for summer. Garnish with fresh black pepper and pumpkin seeds (7g protein) or serve with a side of sweet-but-savory carrot socca.
Serves: One. Time: 7 minutes. Protein: 7g.
- One medium-sized carrot
- 1/4c garbanzo-fava flour
- 3-4T water
Cut up your carrot, steam it in the microwave for one minute, blend with the flour. Pour into hot pan, cook, flip, cook.
What are your favorite almost-instant recipes?