Quarantine Eats

I am so late to the party with this bouillon base. I almost never use stock when I'm making soup. It seems pointless to buy a big box of stock for one cup, and then it sits in my fridge stressing me out. I picked this up at a great price when we first started social distancing, thinking it could come in handy.
I've used it a few times now, and man does it make a difference! I've used it in soups, and I also cooked some dried black beans the other day and I put a little teaspoon in the cooking water along with some garlic powder and man, those are some good beans!

I used a little in my batch of kitchari I made this week for breakfast. Since anxiety has been wreaking havoc on my stomach, I find starting the day with kitchari or miso soup really helps.

I had a little bit of black bean sauce left, so I mixed that with some tamari, hoisin and a little of the very spicy schezwan sauce to make a delicious sauce for some rice noodles and tofu. Served with some romaine in a sesame vinaigrette.

Gluten free quesadillas with some of the garlic-y black beans, refried beans, avocado and nooch. Who needs cheese?

Gochujang stew with leftover rice, rice cakes, enoki mushrooms, and a few slices of that delicious frozen tofu from the Asian market. Yesterday was a cool, rainy day and this was the perfect dinner!

Here are Roxy and Etta kind of fighting for space on the beloved pink sweater! That thing is just a part of my bed now!