Decided to use the ‘tofeta’ from the previous post in this light & fresh dish.  I simply sautéed pattypan squash, zucchini & leeks in some veggie broth. It’d probably be a bit crisper in oil but I’ve been trying to stay away from it, I think I’m 92% oil free now. It’s funny, you know how after you learn a new word you suddenly see it everywhere? Well after Mike and I gave oil up it seems every restaurant dish is absolutely swimming in it. And when we watch cooking shows and the chef blindly just tosses in what appears to literally be a 1/2 cup of oil, our mouths just drop. The world is drowning in copious oil use!

Anywho, after about 5 minutes, I crumble in the herbed tofu & those frozen basil cubes until just heated. Done & yum.


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