#whatiateyesterday 2/11/20

Good morning beautiful people ?? the highlight of my day yesterday was the absolutely AMAZING taco/toastada we had for dinner last night! They were so freaking delicious! A close second was the oyster mushroom salad in which I used the last of my leftovers ?.

Breakfast:

I was sad to use the last bits of my teriyaki mushrooms in this amazing salad! It’s a bit different from the last one that I made because I added radish and forgot to put red onion.

Spinach tossed with sesame oil, soy sauce, ginger, sesame seeds, hemp seeds.
Celery
Radish
Tomato
Cucumber
Carrots
Avocado
Teriyaki Oyster mushrooms
Green onions

Dinner:

Creamy white bean and seasoned tofu toastada

Omg!!!!!!! These were freaking AMAZING!!! I had this crazy idea to purre white beans and use it as the base for this delicious toastada! I highly recommend this deliciousness!

Add crumbled tofu to an oiled heated skillet.

Season with cumin, garlic powder, onion powder, chili powder, and salt.

After you cook the water out add better than bouillon no chicken chicken broth.

I had some leftover soy crumbles in my freezer I just added these to the mix.

I added these white beans to my blender with a little water, salt and garlic powder blended until smooth.

To make the tostadas I layered creamy beans, tofu crumble, cabbage, carrots, avocado, cilantro, and cheezy garlic cashew cream.

Snack:

Those corn dogs are so mutha fn good!!!!! I highly recommend them!!!

Thanks so much for stopping by! See ya tomorrow ?

Share on Facebook