Oh, Amy, you did it again.
Golden lentils. Curry. Basmati rice. Tofu. Tomatoes. Onions. Peas. The non-dairy, gluten-free answer to Muttar Paneer, what we have here is perfect for a work lunch: Amy’s Indian Mattar Tofu.
I’ve invested in several of Amy’s microwaveable meals lately, and while microwaving isn’t the most macrobiotic thing to do, I’m kind of stuck with it at work, unless–god forbid–I make more time to make more healthy, non-microwaveable lunches myself.
Right. In the meantime, check this out: Loaded with organic ingredients and coming in at a cool 280 calories, the 680mg of sodium is a little high but guarantees the flavorful, spicy taste I expect from a dish with “curry” in the ingredients. The rice, peas, onions and tofu top the ingredients list, with tomatoes and mung dal (lentils) next and garlic a little further down. Ginger, turmeric and a surprise appearance by jalapeno peppers bring up the rear.
I had this for lunch just today and was eagerly spooning up every last bit. I highly recommend!
All natural, vegetarian, yellow lentils loaded with cumin, turmeric and chili goodness. That’s what you get with TastyBite Jodhpur Lentils. If you’re ever looking for a devastatingly quick, easy side dish or even full meal to make, boil a bag of these in water, or microwave ’em, and they’re ready to pour over rice or noodles, or as a side dish to spoon up.
One small note of caution. The box lists these ingredients:
Water, Lentils, Sunflower Oil, Salt, Tomatoes, Garlic, Cumin, Turmeric, Chilies.
But the website adds this ingredient at the end: Contains Milk.
That’s a tad bit troubling for a lactose-intolerant person. I’ve been eating these without taking a lactaid pill to tide me over; I seem to be okay, but then again, certain natural effects happen after one eats on a general basis, so who knows. I’d like to know why there’s this discrepancy.
Otherwise, I’ve certainly been enjoying them, and it’s not as if I don’t have a secret wish to wake up one day and find my intolerance gone. 🙂
I know I said in an earlier post that rice macaroni’n’cheese, especially the gluten free, dairy free and soy free and caseinate-free kind, can taste like warmed-over pressed cardboard.
That was before I tried Amy’s Rice Macaroni with Dairy Free Cheeze. I just may be converted.
Every bit as good as the “regular” macaroni and dairy-free cheeze, this organic rice pasta dish, loaded with taste, cooked to a tender, creamy, piping-hot entree. That just-like-the-real-thing flavor is something Amy’s does extremely well with their mac’n’cheese.
The sodium’s a little high at 740 mg, but you know what, I enjoyed every bite. For the macrobiotic or vegan on the go, you could do far worse than have this for lunch!