Improv vegan dinner: stir-fry, okra, and avocado carpaccio

I love opening up the refrigerator and spontaneously composing a meal from its contents. Inspired by Vincent’s delicious posts over at veganimprov, I decided to blog about the other night’s dinner creations. It wasn’t particularly fancy, but it was a yummy, healthy meal enjoyed by all.

We started by marinating some tofu in soy sauce, sushi vinegar, grated ginger, and crushed garlic. The tofu was stir-fried with onions, scallions, crimini mushrooms, zucchini, a hot pepper, and spinach, and the marinade was use as a sauce. This would have been good over brown rice, but we didn’t want to wait for it to cook, so we skipped it. Still yummy.

The second dish was roasted okra from the farm stand we visited earlier in the week. I followed this okra recipe from FatFree Vegan kitchen. Even though the okra I had was on the medium/large side, all but one or two pods were tender enough to eat whole (although I wouldn’t try this with less fresh okra). The largest ones came out too stringy to enjoy, so we tossed them.

Last but not least, I cut very thin slices of avocado. I drizzled on fresh lime juice, salt, and pepper. Simple and delicious.