Okay, it is getting a little boring for breakfast and lunch. Had my homemade Engine 2 Big Bowl Breakfast and for lunch leftover lentil soup and kale salad with fig balsamic dressing.
For dinner I decided to make my version of a bibimbap with a Thai influence.
I made the peanut/almond/tofu sauce for my quinoa pasta with three vegetable sides - sauteed carrots with thyme, sauteed mushrooms with onions, garlic and white wine and sauteed garlic kale. Bob came by and brought his tofu in 5 spice.
All of the vegetable dishes started with onions in a very dry & hot pan, then vegetable broth and at this point lower the heat and cook for a minute, and finally add main vegetable ingredient with seasonings.