Some days I have just the right touch in the kitchen. Not everything I ever make is heavenly, but sometimes I do the ingredients justice, and then not only do I feel satisfied, I feel full. Mmm.
Late this afternoon I realized I needed some type of lunch, so I whipped up a red lentil and brown rice dahl with a little canned diced tomato, spiced simply with green garlic, red onion, brown mustard seeds, cumin seeds, coriander, turmeric, ginger, and hot cayenne. I was quite pleased with it and its recipe-less goodness. I had it with a salad that used up my lettuce, red beet, a carrot, and a scallion with some dijon-apple cider vinaigrette.
After 8, Kevin noted that he was hungry again. I was uninspired, but I pulled out my heads of cauliflower and broccoli, a couple carrots, a tomato, and some small round summer squash, chopped them into big hunks, tossed with a little olive oil and seasoned, then roasted them until just slightly browned. Meanwhile, I cooked up a little batch of long-grain brown rice and mixed up some peanut sauce dressing (peanut butter, red curry paste, lemon juice, and a dash each of agave sweetener and soy sauce, thinned with a little water).
Dude. So good. SO good. I mean, go make it right now good. Takes some time because roasting and rice-cooking take about 45 minutes or so, but pretty low effort. You don't need to drench things with the peanut sauce, either; a little goes a long way. Roasted is the way to go with a lot of veggies; adding a tangy sauce and eating it with rice makes it a complete meal.
Of course, Kevin made his own food anyway, despite my near-heroic efforts of kitchenry. More lentils. Weirdo.