SmarterFitter Daily

After eating this meal, I feel like a potato wedge.

I like turning leftovers into something entirely different.

Having adapted Heidi's recipe for brussels sprouts and tofu, I adapted it again by mixing the leftovers with little gem lettuce and celery to create a crispy lunch salad! 

A surprisingly good trio, tossed with pine nuts and cooked with a bit of maple syrup and garlic. I adapted Heidi Swanson's Shredded Brussels Sprouts and Apples recipe, using savoy cabbage instead of brussels sprouts. I really enjoyed it! But it needed some freshness such as cilantro, celery or cold crispy romaine lettuce. I might add all three to the leftovers tomorrow.

FYI: I used plain tofu, marinated in a made-up mix of soy sauce, cider vinegar, maple syrup, liquid smoke and water. Given the maple syrup in the recipe, I'd skip that in the marinade next time. 

I am slowly honing in on the ultimate marinade for a portobello mushroom burger. Here I used 

• 1/2 Tbsp grapeseed oil
• 1/2 tsp vegan worcestershire sauce
• 1/2 tsp soy sauce
• 1 tsp balsamic
• 1 clove garlic 
• lots of black pepper

This was a very tasty marinade, but the amount was too much for the size of my mushroom. I poured most of it on the gill-side and let it really soak in, and as a result, I could taste a lot of marinade, but not a lot of mushroom. 

This is a balancing act.

I also treated myself to mozarella cheese and homemade mayo. This is Friday night, after all! 

On the side: sauteed leeks and savoy cabbage with caraway seeds. One of my favourite things, which also happens to make a nice burger topping.

Had some baked apples, blackberries and yogurt for dessert.