March 21, 2016
Not glamorous, but a tasty and filling lunch can be made from leftover rice, pan-grilled tofu, and frozen broccoli. Frozen broccoli isn't my favorite, but sometimes it's just what I need. There are days when even cutting up broccoli seems like too much effort. The tofu is Wildwood organic super-firm sprouted tofu — the firm texture is very easy to work with, and satisfyingly chewy. 'Chewy' is a food group, you know.
Roasting chickpeas or cooking them in a skillet or wok, for a snack or part of a meal, is so easy and delicious. Click here for a basic recipe, but you can season the chickpeas with any of your favorite herbs and spices. I like smoked paprika and a grind of pink salt and pepper, but only you know what taste you are craving.
If you have leftover chickpeas, roast some carrots, cook quinoa or rice, steam kale, make a tahini sauce and enjoy a wonderful bowl. Click here for a link to a tahini umeboshi dressing. If umeboshi is too exotic, you can make tahini sauce with a couple tablespoons of tahini, a tablespoon of lemon juice, a little garlic, salt and pepper, and enough water to make a drizzleable sauce. Mix all together with a fork until smooth and creamy. Adjust the ingredients to your taste.
On our last trip to Costco, we bought our usual large box of mushrooms, and an unplanned two-pound bag of organic green beans. I started eating green beans for practically every meal so as not to be faced with the shame of having them spoil before they were all used. A stir-fry with mushrooms, green beans and tender, fried tofu is simple and good! I seasoned it with liquid aminos, bee-free honey. fresh ground pepper and five-spice powder. The tofu is fried tofu from one of the local tofu shops — a rare treat bought at an Asian market. (And if by chance it becomes obvious that the green beans might not get used up — if you can't personally eat any more — you can always hand over the leftovers to a willing relative. That's what I did.)
This is tempeh, obviously, but that's all I remember. My husband prepared it, and I don't remember what he used to flavor it.
Last but not least, there's nothing like a giant plateful of beautiful, orange, sweet potato oven fries to perk up a meal. Cut them into 1/2 thick fingers and mix them with 2 to 3 finely minced cloves of garlic. (about 1 tablespoon) Spread them in a single layer on an oiled baking sheet, spray them with olive oil (or toss with a tablespoon of oil before spreading on the sheet). Bake in a pre-heated 475˚ oven for about 40 minutes or until soft but slightly crisp. Sprinkle lightly with sea salt and freshly ground pepper. And eat.