This was Orange Ginger Baked Tofu, inspired by this PPK recipe, although rather modified to fit what I had on hand and my own level of laziness. It’s probably supposed to look and taste quite different than this, but it was yummy and that’s what matters. The veggies are steamed asparagus and the cute weird boy choi from the farmers market, with some shredded carrots and cabbage, drizzled with a bit of shitake-seseame dressing and sprinkled with seseame seeds. On the top right is red lentils and couscous cooked in butternut squash soup (canned), spiced up with a little bit of chili pepper flakes and pepper.

1. Raw kale salad, edemame and baked tofu
2. Blood orange and beet salad.
3. Vegan Thai ginger stir-fry
4. Baked tempeh with carrot beet salad
5. Baked pumpkin