Enjoy Life/Perky's Crunchy Flax Cereal, with vanilla flax milk and organic blueberries. I don't eat processed breakfast cereal very often, so I store it in a glass jar to keep it fresh.
Thanks to my friend Jessie for serving me this delicious and simple dish! It only has three ingredients - brown or green lentils, shredded carrots (rainbow carrots in this picture), and lemon juice.
Cabbage - I boiled chopped red cabbage and chopped organic apples in just enough water to cook the cabbage, and then evaporate when it was done (I'm guessing about two centimeters of water in the bottom of the pan). I dumped cayenne pepper (approx. two teaspoons) and apple cider vinegar (approx. two tablespoons) on top once the cabbage was soft, and mixed it thoroughly.
Rapini - I cooked a few cloves of sliced garlic and chopped rapini in just enough water to cook the rapini, and then evaporate when it was done (I also had a bit of oil in the bottom of the pan). If you've never tried rapini, do it! It has a wonderful unique, and strong, taste.
(note - I often cook vegetables in water in my cast iron pans, one of which I was thrilled to inherit from my grandmother. They distribute the heat very evenly, and add a little bit of iron to the dish. If the pan is well cured, you can get away with this kind of cooking without oil. I prefer this method to steaming because I'm not losing any nutrients with discarded water.)
Tofu - I sliced firm tofu into cubes, covered it in Amazing Dad's BBQ Sauce (purchased at Sobey's) and roasted it in the oven at about 350 degrees. I served this over brown basmati rice. Ideally I would be eating tempeh (the less processed version of tofu, available at health foods stores) but I often find it disagrees with my stomach.