One of the stand-out meals was this yummy chilli. Diced tomatoes, kidney beans, baked beans, TVP and spices from the pantry teamed up with a bit of frozen spinach and some veggie stock to make a delicious and hearty, slightly spicy stew that kept me warm against the chilly 22 degree weather (I’m only being a little bit ironic).
I was also impressed with my ability to piece together this yummy plate of spaghetti and tofu balls. Improvised following the model of chickpea cutlets, the tofu balls consisted of tofu (from the freezer) blended with garlic and herbs, balsamic vinegar, some oats, and gluten flour. After frying them for a little while I added a tin of tomato puree and some more herbs and then put the lot over some cooked pasta.
These meals are probably not the most nutritionally sound and I wouldn’t recommend them on a regular basis, but I reckon they’re healthy enough (especially compared with the SAD).