Wednesday, September 2, 2015

My favorite way to prepare tofu

1. press it
2. cut it
3. spray it
4. bake it

Press the (firm) tofu first. Wrap it in a clean kitchen towel and place a heavy object on top and let it sit on the counter while the oven preheats to 350 (about 20-30 minutes).

Cut it into squares.

Transfer the squares to a parchment lined baking tray and lightly spray with cooking oil.

Bake for 30 minutes, flipping tofu halfway through.

VOILA! My favorite way to eat this is tossed in bbq sauce. You can do just about anything you want with it, though. Add it to salads. Add it to a grain bowl. Use it in place of paneer in saag paneer. Toss in a curry. Pad Thai. It tastes pretty darn good with a peanut sauce, too. You can also cut the tofu into triangles for a fancy look, if you want. It's so easy and fast!*

*I also have a method of preparing tofu that involves a marinade. It's a little trickier, but it's well worth the extra effort. I'll post that recipe soon.

Here's my neighbors' puppy, Gertrude. Isn't she cute?

Wednesday, August 26, 2015

Plain Ole Tomato Soup**oil-free and with quinoa

I haven't been feeling well the past few days, so I was craving a familiar staple. This soup, served with smashed avocado on toast, was just what I needed.

Plain Ole Tomato Soup:
1 large onion, diced
Pinch of salt
4 cups vegetable broth
2 cups water
28-oz. can crushed tomatoes (or diced, but that adds an extra step--see below)
1 teaspoon thyme
3 yukon gold potatoes, chopped into 1-inch pieces
2 cups green beans (I used frozen.)
1 cup quinoa
1 tablespoon balsamic vinegar

  1. Add onion to a large soup pot and sprinkle with salt and stir. Over medium-low heat, saute onion for about 10 minutes, stirring frequently and being careful not to burn (turn heat down a bit if burning). The salt is added in order for the onion to release its moisture, which is why I didn't include any oil in the recipe.
  2. Add broth, water, thyme, and tomatoes (if using diced, at this point, you will want to puree the mixture with a hand immersion blender).
  3. Add potatoes, green beans, and quinoa and bring to a boil. When water boils, cover and turn heat down to a simmer. Let cook for 20 minutes or until quinoa is cooked through.
  4. Add balsamic vinegar. Serve hot. If soup thickens because of quinoa, add some more broth or water.
Serves 4

Monday, July 20, 2015

Hemp Chocolate Milk

I usually use cashews as the base for my chocolate milk, but today I decided to switch it up and use hemp seeds. AND I LOVED IT! I think these will be my milk base for the foreseeable future.

  1. Add 3 ice cubes to high-powered blender.
  2. Fill pitcher to 12 oz. with coconut water
  3. Add 2 tablespoons cacao powder, 2 medjool dates (pitted) and 1/3 cup hemp seeds.
  4. Blend!
  5. Serve cold.
Yield: 1 serving

Monday, March 16, 2015

Brown Rice Peanut Bowl with Roasted Sweet Potatoes & Black Beans

This is my idea of comfort food. Creamy sweet potatoes & that salty sweet spicy peanut sauce are a match made in heaven. Plus, if you get the rice going, then get the potatoes roasting, you can prepare the sauce and rinse a can of beans by the time the rice & potatoes are done. Fast & easy!


For rice:
1 cup brown rice, rinsed
2 1/2 cups water
pinch of salt
1 teaspoon coconut oil

For roasted sweet potatoes:
1 sweet potato, peeled and chopped into 1/2-inch chunks
1.5 teaspoons coconut oil, melted
salt and pepper, to taste

For peanut sauce:
1/2 cup peanut butter
1 cup water
2 tablespoons agave nectar
2 tablespoons apple cider vinegar
2 tablespoons soy sauce
1 thumb-size piece ginger, grated
1 garlic clove, minced
1 teaspoon sriracha

For beans:
1 15-oz. can black beans, drained and rinsed


Prepare rice:
Cook rice according to package directions (or follow my directions for perfect brown rice).

Roast sweet potatoes:
Preheat oven to 400. On a baking sheet lined with parchment paper, toss sweet potatoes with coconut oil, salt & pepper. Bake for 20 minutes. Flip and bake 10 minutes more.

For peanut sauce:
Whisk all ingredients in a small saucepan over low heat until smooth and slightly thickened.

Layer brown rice, sweet potatoes, peanut sauce & beans in a bowl. Enjoy!

Yield: 2 servings

P.S. peanut butter is good for you <3

Friday, March 13, 2015

Chocolate Avocado Mousse

For those times when you have half of an avocado leftover from dinner.

Chocolate Avocado Mousse:
1/2 avocado
1/4 coconut milk (or preferred nondairy milk)
1 tablespoon cocoa powder
1 tablespoon maple syrup
tiny pinch of salt

Blend until smooth in food processor or blender. Chill for at least an hour before serving.

Here's to the arrival (almost) of spring!