January 30, 2026

 

For lunch today, we had Tortilla Lime Soup from Plantifully Lean, p. 133, with Cashew Sour Cream, p. 187, and Baked Corn Tortilla Chips, p. 210, all from the same cookbook.  The "soup" was more like a bunch of veggies in a marinara sauce.  It was flavorful and would have been OK on its own, but it was improved by the addition of the Cashew Sour Cream and Baked Corn Tortilla Chips.  The Cashew Sour Cream was not really like sour cream, but it had a different texture and added another flavor to the dish, just like the avocado did.  The chips were easy to make.  Just cut tortillas into pieces and bake them until they are crunchy.  The crunchiness added the needed texture and improved the dish.  Overall, I liked this and could eat it fairly regularly.  I would rate it a 4 out of 5, and could probably eat it about twice a month.

For lunch today, we had Thai Coconut Curry from Plantifully Lean (p. 137). Megan made it with regular coconut milk instead of lite coconut milk, and she didn't use all of the coconut milk, so I think it would be a little different with the lite milk and more of it.  While I liked this dish (it had great flavor), I found it lacking in protein.  We had some roasted chicken in the freezer, so I used some of that, and it really helped.  A healthier alternative would be to add tofu.  I think that would be almost as good as the chicken.  I would rate this a 5 out of 5 with some protein added.  I could probably eat this about twice a month.