Quick and Easy!

This week was a rather lethargic one, as I have been bed-ridden (or couch-ridden) with some sort of strange dizziness. Not anemia, not real vertigo, so maybe an inner-ear thing. At any rate, I haven't been in the mood or had the physical capability to do any kind of cooking.
However, after nine days of this, I was done feeling sorry for myself and ready to get off my butt and see what I could do. So, here are three super quick vegan dishes that also would be great during the summer months! The first is my dad's 3 bean salad. I actually add a fourth bean (the garbanzo) and cut the dressing in half. It's basically this: six cans of beans, 1/2 red onion (chopped), 1/2 C vegetable oil, 1/2 C sugar, 1/2 apple cider vinegar. Mix and marinate overnight for the best flavor, mixing a few times if possible. You could probably cut down on the sugar, but otherwise, this has tons of good protein and fiber and is pretty low-cal, so eat it up!
This fudge, from Sinfully Vegan, is perhaps the easiest fudge I've ever made. In fact, it's the first fudge I've ever made! I'm very intimidated by the typical fudge recipes with their candy thermometer and softball stage, so this was right up my alley. It was creamy and yummy, but the cream cheese flavor was a little bit too strong. However, it was all gobbled up at my recent Veg Group meeting!



And last but not least, is this quick veggie-tofu stir-fry. My husband was craving a stir-fry, and actually asked for tofu in it! We worked together to cook the veggies, but I baked the Asian Tofu from the Candle Cafe Cookbook and tossed some black sesame seeds on top. About 20 minutes total cooking time - yum! Now, I have more time to spend....on the couch ;)....reading, of course!