BROCCOLI STEM ALERT: Wholesome Vegan Fall Stir fry

There's a scent in the kitchen, they said. It's so fantastic, they said. And they turned their heads towards the stovetop to see a a fabulous kale, chickpea, kidney bean, quinoa, broccoli stem, clove and cinnamon tofu scramble ALL stir fried in a pumpkin+hoisin sauce, well, sauce.

For the tofu, just crumble cubed tofu into a bowl and add some oil, cinnamon and crushed cloves to taste (best to leave overnight)

For the pumpkin and hoisin sauce sauce you just need to...(wait for it...)

...

Combine pureed pumpkin and hoisin sauce to taste (ouf.)

Then I had made a sandwich spread (well ok, it was supposed to be hummus, but I didn't have enough tahini or patience so it became a sandwich spread) with tahini, cooked chickpeas, some ketchup, some hoisin sauce, some dijon mustard, some soy sauce, some garlic and some olive oil.

Then I made a bagel sandwich with it and included the rest of the stir fry that I didn't eat before TAH-DAH - nifty thrifty 2 meals in 1 combo.

And then yeah, this tends to happen a lot.

Ps. It's the reality of things that my recipes are at the summit of imprecise. I really want you to go with your gut (and if you don't have cooking instincts, the only way to develop them if to practice and try (and fail sometimes)) and then send me photos and stories of what you ended up with!!!