These vegan tofu-stuffed pizza zucchini boats are a great way to up your veggie game and use a surplus of produce. I thought I did a good job with my garden this year, only planting two zucchini plants. Apparently they got wind of my plan and decided to go even harder this year on production. Long story short, I ended up with far too many zucchinis again this year. I came back from a trip and had three MASSIVE squash that were over three feet each 😂. Needless to say, I needed to find a way to use up all this fresh produce. After posting a photo of these giants, people kept telling me to make a bunch of zucchini bread. Now don’t get me wrong, I love me some zucchini bread. Unfortunately, it doesn’t actually use that much produce. I was trying to figure out a way to use…
I love cooking, but sometimes I’m just not feeling a lot of effort after a long day. When this happens, I typically pull out staples: rice, tofu, and veggies. These items are so versatile and work with anything in your fridge. Just throw together a quick sauce and you have endless combinations for your meals. This week I wanted to experiment with bok choy and decided to use it in my stir fry. I loved the crunch it brought to the dish and how it helped to break up the textures. I am certainly going to be incorporating it into more recipes moving forward! As an added bonus, it’s a truly beautiful vegetable and chock full of vitamins. I love this recipe because you can really use whatever vegetables you have on hand, but the sauce is what makes it stand out. This is a slightly spicy, slightly sweet, totally…