Boy, howdy, has this day turned out nicely. Busy but productive day at work, gorgeous weather shining down on us, a rest day from triathlon training, and Lucky the Wonder-Cat’s first stint at receiving fluids via a drip bag at home went better than we could have hoped! All in all, not a bad day’s work.
That said, we can all use some comfort food in our lives. And before I left for work this morning, I already knew what form that would take tonight: Creamed “tuna” on toast. A childhood favorite, and a dish I’d missed SO much for the better part of 15 years since going veg! (Tuno used to help us bridge the gap, but alas, its production was canceled years ago.)
Enter Sophie’s Kitchen’s Toona – a perennial favorite in our house! I always keep a can or two on hand for just such an occasion, and tonight I was so glad I did.
I followed this vegan creamed tuna recipe I concocted awhile back, with one addition – when adding the Toona, I also added a jar of sliced mushrooms to make a wonderful version of cream of mushroom soup (which is what my mama always used at home). Then I served the tuna over homemade English muffins and alongside some English peas, and LeeLee and I dug in with gusto!
There’s just something about a home-cooked, comfort-food meal that warms my heart every single time. And fills me up – I was stuffed after just one serving! In these days of triathlon training, that’s a rarity in itself.
We’ve got just a few dollops left, which I’m sure we’ll slather onto crackers in the coming days! No creamed tuna left behind!
:)