Look who’s back! (Again!) Lots to say, lots to update y’all on, but for now, let’s dig into a meal.
Tonight, I was hankering for a little bit of comfort food. For no reason, really – the workday went great and the sky was a sunny blue – but there I was hankering nevertheless, wanting something down-home and home-cooked just like I grew up on. In these situations, I can think of no better meal than creamed veggie-tuna over toast – with some English peas and tater tots besides. Homegrown heaven!
I’ve discussed my vegan creamed tuna recipe on these pages before, so I won’t reiterate the whole thing here again. But suffice it to say, the whole process took a scant minute more than 10 to complete – in fact, I had finished my part before LeeLee even arrived home from the gym! But that’s another positive trait of creamed tuna – it keeps beautifully on the stove while we wait.
The peas, of course, took no time at all to heat up, and the tater tots were done after 25 minutes in the oven. And then we were ready to chow down – which we did, with gusto!
I toasted two slices of Ezekiel bread (which I started using during last year’s Ironman training cycle and have fallen in love with as a result) and piled the creamed tuna high on each of our plates, and we filled out the dishes with the peas and potatoes. Two helpings apiece later and we were plenty satisfied – and have plenty of creamed tuna left over for lunch tomorrow! (The peas and tots, however, were decimated.)
:)