I didn’t get hungry until late tonight. I decided on a simple, yet unique dinner. This stir fry started out with a tablespoon of canola oil, chopped garlic and onion, sliced okra and brussel sprouts with carrots, homemade tofu, mushrooms, rice and leftover miso soup from this morning! For spices, I added fennel seeds and dill weed with some salt and pepper. A very satisfying meal, I must say. I ate way too much and had two glasses of red wine. I’m feeling quite good. Good night vegans!