Ginger soy tofu and edamame stir fry with organic tofu, organic edamame, organic cashews, local green beans, and organic bell pepper, organic brown rice, pecans, organic Sultana golden raisins, local blackberries, and a CSA apple.
Showing posts with label Tofu. Show all posts
Showing posts with label Tofu. Show all posts
Monday, September 26, 2011
My lunch: July 19, 2011
My version of this lunch has some local blackberries in it instead of the cauliflower (which is delicious, by the way). I never really ate blackberries growing up, and have learned to love them in the past two years as an Ohioan. They're really prevalent here in the summer, and they've become one of my favorite local fruits.
Ginger soy tofu and edamame stir fry with organic tofu, organic edamame, organic cashews, local green beans, and organic bell pepper, organic brown rice, pecans, organic Sultana golden raisins, local blackberries, and a CSA apple.
Ginger soy tofu and edamame stir fry with organic tofu, organic edamame, organic cashews, local green beans, and organic bell pepper, organic brown rice, pecans, organic Sultana golden raisins, local blackberries, and a CSA apple.
Chip's lunch: July 19, 2011
This is another recipe that we've tried from Clean Eating Magazine. I've found that most stir fries seem to taste the same after a while...soy sauce, garlic, ginger, veggies. So what's new? This one includes a few unusual ingredients that make it unique (honey and mustard, for example), and we both appreciated the change. Of course, I didn't tell Chip this one has mustard in it until after he ate it, because he thinks he hates mustard, but he might have to reconsider now!
Since I started working, I've been doing my best to plan meals for the week each Sunday. It's a lot of work, both in the planning part (leafing through blogs, cookbooks, etc) and the preparation part. But it makes life so much easier during the week, that it's absolutely worth it. I think part of what makes it so helpful is that I do some prep work on Sunday (i.e. for this recipe, I chopped veggies, pressed tofu, and made the sauce), but also that I just don't have to think about things during the week. I've got my little list of lunches and dinners for each day, and I can just fly through it all without a second thought.
Ginger soy tofu and edamame stir fry with organic tofu, organic edamame, organic cashews, local green beans, and organic bell pepper, organic brown rice, pecans, organic Sultana golden raisins, local graffiti cauliflower, and a CSA apple.
Since I started working, I've been doing my best to plan meals for the week each Sunday. It's a lot of work, both in the planning part (leafing through blogs, cookbooks, etc) and the preparation part. But it makes life so much easier during the week, that it's absolutely worth it. I think part of what makes it so helpful is that I do some prep work on Sunday (i.e. for this recipe, I chopped veggies, pressed tofu, and made the sauce), but also that I just don't have to think about things during the week. I've got my little list of lunches and dinners for each day, and I can just fly through it all without a second thought.
Ginger soy tofu and edamame stir fry with organic tofu, organic edamame, organic cashews, local green beans, and organic bell pepper, organic brown rice, pecans, organic Sultana golden raisins, local graffiti cauliflower, and a CSA apple.
Sunday, June 12, 2011
My lunch: June 13, 2011
A lunch for Katie? On a weekday? What is this? Oh yes, it's the other big news I mentioned in my last post. And that news is (sorry for those of you who were hoping for a pregnancy or something more exciting than this): I GOT A JOB! I don't need to go into detail here, but let's just say that it's been brutal, it's been a very long search, it's been emotional, and it's been very, very difficult. I am so excited to begin this job, and can't believe it's finally happened. I've been doing some shopping for work clothes (my last job had an extremely casual dress code), I got myself a lunch box, and I've been making plans like crazy. I'm almost as excited to eat this lunch as I am about the job :)
Homemade fried rice with organic local broccoli and organic tofu, red pear, grape fruit leather, raw almonds, homemade vegan coffee cake, and a salad with organic local redleaf lettuce, organic local salad mix, organic mushrooms, organic carrot, and Campari tomato.
Homemade fried rice with organic local broccoli and organic tofu, red pear, grape fruit leather, raw almonds, homemade vegan coffee cake, and a salad with organic local redleaf lettuce, organic local salad mix, organic mushrooms, organic carrot, and Campari tomato.
Chip's lunch: June 13, 2011
Sometimes, I think my lunches are really pretty. This is one of those times. It's so colorful, and the picture turned out great (I have a crappy regular camera, and approximately zero photography skills). It looks tasty and healthy, and when Chip sneaked a peek, he was excited to get to eat it.
We have a few pieces of non-lunch-related news here. The more fun news is that our foster cat, Naomi, finally gave birth this weekend. She saw a vet in mid-May who estimated she was due June 1. When June 10 rolled around, we took her to a vet, who did an X-ray. The vet told us that she saw the most kittens she'd ever seen on an X-ray: 9 to 11. Average litter size is 5! We were shocked, and very upset, but hopeful that things would turn out OK. Naomi began labor this Saturday morning, and as of now, we have 7 kittens and she seems to be done. Whew! We are so glad the vet was mistaken, and all the little ones are healthy and strong. There's one calico, three orange and whites, and three torbies.
Here is one of the torbies, nursing herself into a milk coma:
Here's Naomi with all 7:
Check out my next entry for our other big news!
Homemade fried rice with local organic broccoli and organic tofu, homemade vegan coffee cake, raw almonds, dried cherries, organic Gala apple, and a salad with organic local redleaf lettuce, organic local salad mix, organic mushrooms, organic carrot, and Campari tomato.
We have a few pieces of non-lunch-related news here. The more fun news is that our foster cat, Naomi, finally gave birth this weekend. She saw a vet in mid-May who estimated she was due June 1. When June 10 rolled around, we took her to a vet, who did an X-ray. The vet told us that she saw the most kittens she'd ever seen on an X-ray: 9 to 11. Average litter size is 5! We were shocked, and very upset, but hopeful that things would turn out OK. Naomi began labor this Saturday morning, and as of now, we have 7 kittens and she seems to be done. Whew! We are so glad the vet was mistaken, and all the little ones are healthy and strong. There's one calico, three orange and whites, and three torbies.
Here is one of the torbies, nursing herself into a milk coma:
Here's Naomi with all 7:
Check out my next entry for our other big news!
Homemade fried rice with local organic broccoli and organic tofu, homemade vegan coffee cake, raw almonds, dried cherries, organic Gala apple, and a salad with organic local redleaf lettuce, organic local salad mix, organic mushrooms, organic carrot, and Campari tomato.
Sunday, June 5, 2011
Chip's lunch: May 5, 2011
I have been on a Mandarin orange kick lately, and thought I'd have Chip give them one more shot. And...they came back home with him after work. I don't get what's not to like! They're sweet, a little sour, bite-sized, and mild. I love them. Chip is just not a fan, and I guess it's time to accept it.
He did, however, enjoy the vegan Snickerdoodles I packed. I've been making lots of sweets, and while I'm not sure what's prompting it, Chip sure isn't complaining. I used this recipe, and while I followed it exactly, it didn't turn out quite like I'd hoped. They were tasty, but they were a tad on the salty side, and did have that floury, chewy texture like my mom's Snickerdoodles. I mean, it's not like we didn't eat them; they're long gone now :)
Homemade fried rice with organic broccoli and organic tofu, homemade vegan Snickerdoodles, pecans, dried cranberries, Mandarin oranges, and an organic Gala apple.
He did, however, enjoy the vegan Snickerdoodles I packed. I've been making lots of sweets, and while I'm not sure what's prompting it, Chip sure isn't complaining. I used this recipe, and while I followed it exactly, it didn't turn out quite like I'd hoped. They were tasty, but they were a tad on the salty side, and did have that floury, chewy texture like my mom's Snickerdoodles. I mean, it's not like we didn't eat them; they're long gone now :)
Homemade fried rice with organic broccoli and organic tofu, homemade vegan Snickerdoodles, pecans, dried cranberries, Mandarin oranges, and an organic Gala apple.
Tuesday, April 19, 2011
Chip's lunch: April 7, 2011
The weather was beautiful here yesterday evening, so we grilled up some tofu and ate on the deck. I used the same Cajun spices as last time, and it was delicious as usual. Also, I just read in this article that roasted red pepper hummus is a great snack, and I'm glad Chip likes it so much. We get the hummus and pita chips at Costco and Chip goes right through them!
Sandwich on local 10-grain bread with grilled organic tofu with Cajun spices, organic redleaf lettuce, organic red chard, red onion, and Campari tomato, pita chips, spicy red pepper hummus, organic salted sunflower seeds, organic dark chocolate chips, dried cranberries, banana, and an organic Fuji apple.
Sandwich on local 10-grain bread with grilled organic tofu with Cajun spices, organic redleaf lettuce, organic red chard, red onion, and Campari tomato, pita chips, spicy red pepper hummus, organic salted sunflower seeds, organic dark chocolate chips, dried cranberries, banana, and an organic Fuji apple.
Thursday, March 3, 2011
Chip's lunch: March 3, 2011
This Monday, I saw one of those websites that does a weekly list of 7 recipe ideas; one of the ideas was poblano chicken. Most of the ingredients were not vegetarian, so I started doing some googling. I decided to try to recreate the chipotle cream rotini from Betty's, since it's one of Chip's favorite things. I found this site that told me how to make my own vegan heavy cream, and I kind of just winged the rest. It went something like this...
Sauce ingredients:
1 block of silken tofu, firm or extra firm
4+ cups of vegan milk
1 7-oz. can of chipotle peppers in adobo
2 tablespoons flour
4 tablespoons margarine
2 cloves pressed garlic
salt and pepper to taste
In a blender or food processor, puree the peppers in one cup of milk. In a pot over medium heat, melt the margarine; add the flour and cook 2 minutes or until lightly browned. Add the garlic and cook 2 more minutes. Slowly whisk in the chipotle/milk mixture. While this is warming, puree the remaining milk with the tofu until very smooth. Whisk this into the pot and warm, stirring constantly, until slightly thickened. Add salt and pepper to taste.
I mixed this with whole wheat penne (it was 5 cups dry) and lots of veggies. It was so good! Very creamy, and indistinguishable from a dairy version. Much lower fat too!
Also, today we said goodbye to a foster dog whom we've had for almost three weeks. On a whim, I offered to temporarily foster a blind senior cocker spaniel for a friend's rescue group. I am not a little dog person, and I'd never had a blind dog, and was starting to regret my offer until Fudge arrived. I was instantly smitten, and he was such a happy, wonderful addition to our household for the time he was here. He is such a sweet boy, and he really took everything in stride. Within 48 hours he knew the layout of our house, including the stairs, the couch, and the water bowls. He leaped onto furniture and leaped off, which amazed me, since he had no idea where the floor was. We both agreed that if we weren't planning an international move, we would've kept him (moving our own 4 pets is enough). I cried a lot when I dropped him off for transport today, but I know his forever family will love him so much. Safe travels, sweet Fudge.
Here's Fudge with Cal. He took his cues from Cal, and followed him everywhere.
Here he is today, thinking he was looking right at me:
And lunch:
Salad with organic redleaf lettuce, organic spinach, organic carrot, Campari tomato, and local alfalfa sprouts, organic applesauce, organic flame raisins, banana, and homemade chipotle cream penne with tofu and vegetables (organic corn, organic mushrooms, organic green bell pepper, and red onion).
Sauce ingredients:
1 block of silken tofu, firm or extra firm
4+ cups of vegan milk
1 7-oz. can of chipotle peppers in adobo
2 tablespoons flour
4 tablespoons margarine
2 cloves pressed garlic
salt and pepper to taste
In a blender or food processor, puree the peppers in one cup of milk. In a pot over medium heat, melt the margarine; add the flour and cook 2 minutes or until lightly browned. Add the garlic and cook 2 more minutes. Slowly whisk in the chipotle/milk mixture. While this is warming, puree the remaining milk with the tofu until very smooth. Whisk this into the pot and warm, stirring constantly, until slightly thickened. Add salt and pepper to taste.
I mixed this with whole wheat penne (it was 5 cups dry) and lots of veggies. It was so good! Very creamy, and indistinguishable from a dairy version. Much lower fat too!
Also, today we said goodbye to a foster dog whom we've had for almost three weeks. On a whim, I offered to temporarily foster a blind senior cocker spaniel for a friend's rescue group. I am not a little dog person, and I'd never had a blind dog, and was starting to regret my offer until Fudge arrived. I was instantly smitten, and he was such a happy, wonderful addition to our household for the time he was here. He is such a sweet boy, and he really took everything in stride. Within 48 hours he knew the layout of our house, including the stairs, the couch, and the water bowls. He leaped onto furniture and leaped off, which amazed me, since he had no idea where the floor was. We both agreed that if we weren't planning an international move, we would've kept him (moving our own 4 pets is enough). I cried a lot when I dropped him off for transport today, but I know his forever family will love him so much. Safe travels, sweet Fudge.
Here's Fudge with Cal. He took his cues from Cal, and followed him everywhere.
Here he is today, thinking he was looking right at me:
And lunch:
Salad with organic redleaf lettuce, organic spinach, organic carrot, Campari tomato, and local alfalfa sprouts, organic applesauce, organic flame raisins, banana, and homemade chipotle cream penne with tofu and vegetables (organic corn, organic mushrooms, organic green bell pepper, and red onion).
Thursday, February 24, 2011
Chip's lunch: February 18, 2011
It's fried rice day again! I confess that I always make it same way: Trader Joe's fried rice with sauteed tofu and steamed broccoli. We were running low on broccoli, so I *gasp* threw in some green beans! Don't worry; it tasted just fine. We're still very much enjoying our Twin Oaks tofu, and are so glad it's available in Ohio now.
Homemade fried rice with organic tofu, broccoli, and green beans, homemade vegan peanut butter cookies, pecans, watermelon, and an organic Jonagold apple.
Homemade fried rice with organic tofu, broccoli, and green beans, homemade vegan peanut butter cookies, pecans, watermelon, and an organic Jonagold apple.
Thursday, February 17, 2011
Chip's lunch: February 15, 2011
Chip really enjoyed his last crackers and cheese lunch. He was able to kind of snack on it all day, and the non-finger foods that were in it didn't actually get eaten because he was too busy to take a few minutes to heat them up and eat them with utensils. That sounds ridiculous when I write it out...but he is a really busy guy! I think he could eat all of this lunch with his hands, except the tofu. Yes, we eat green beans and asparagus spears with our hands...totally normal, right?
Kashi whole grain crackers, local pepper jack cheese, local Colby cheese, banana, dried cherries, organic dark chocolate chips, dried cranberries, tofu scramble, and steamed green beans and asparagus.
Kashi whole grain crackers, local pepper jack cheese, local Colby cheese, banana, dried cherries, organic dark chocolate chips, dried cranberries, tofu scramble, and steamed green beans and asparagus.
Chip's lunch: February 14, 2011
Happy Valentine's Day! I forgot it was VD until I woke up in the morning. When Chip and I started dating, I was working in a restaurant, and Valentine's Day was one of three "all hands on deck" holidays (along with Fathers' Day and Mothers' Day). Being apart, coupled with my disdain for people who make a big deal of Valentine's Day (thus requiring me to work) meant that Valentine's Day just wasn't a big deal, and it never really has been. So, no hearts or flowers here, just a new recipe we tried out.
Tofu scramble with Twin Oaks organic tofu (our co-op just got it in stock!), organic tempeh, organic crimini mushrooms, organic onion, and organic red bell pepper, banana, dried cranberries, 1/2 of a PB&J on organic whole wheat bread with natural peanut butter, and an organic Cameo apple.
Tofu scramble with Twin Oaks organic tofu (our co-op just got it in stock!), organic tempeh, organic crimini mushrooms, organic onion, and organic red bell pepper, banana, dried cranberries, 1/2 of a PB&J on organic whole wheat bread with natural peanut butter, and an organic Cameo apple.
Friday, February 4, 2011
Chip's lunch: February 3, 2011
Oh, fried rice, how we love you. Fried rice has turned into a once a week thing in our house. Fortunately, it seems that neither of us will ever tire of it, and it's a super easy and complete meal, with plenty of vegan protein, carbs, and veggies.
I forgot to mention yesterday the recipe I used for the blondies. I'd never made blondies before, let alone vegan ones, so I was a bit nervous. This recipe turned out pretty well, and I think I'll try it again in the future. I'll probably make regular cookies instead of blondies though; I don't have any idea how to modify cooking time for blondies vs. cookies, so I was checking these every five minutes for almost an hour, trying to figure out if they were done or not!
Homemade fried rice with broccoli and organic tofu, homemade vegan blondies, pecans, and a banana.
I forgot to mention yesterday the recipe I used for the blondies. I'd never made blondies before, let alone vegan ones, so I was a bit nervous. This recipe turned out pretty well, and I think I'll try it again in the future. I'll probably make regular cookies instead of blondies though; I don't have any idea how to modify cooking time for blondies vs. cookies, so I was checking these every five minutes for almost an hour, trying to figure out if they were done or not!
Homemade fried rice with broccoli and organic tofu, homemade vegan blondies, pecans, and a banana.
Wednesday, January 26, 2011
Chip's lunch: January 25, 2011
While I was home in Maryland, I grabbed lunch with a friend at an awesome vegan restaurant, Great Sage. Afterward, we walked over to Roots for a little bit of shopping. I picked up some Twin Oaks tofu upon a very enthusiastic recommendation from my friend. She was right: it's great! It's organic, non-GMO, very firm (hardly any water to press out), and made by a co-op in Virginia (so it's local to the grocery store where I bought it). I love this stuff and wish it were available here in Ohio. I used it in yesterday's soup, and in this fried rice.
The potatoes are left over from the previous night's dinner. I made breakfast for dinner and made up these "country potatoes." Just organic potato, chopped organic onion, a few spices, and some margarine in a saute pan. Yum!
Organic Honeycrisp apple, homemade country potatoes, organic Sultana golden raisins, banana, and homemade fried rice with broccoli and organic tofu.
The potatoes are left over from the previous night's dinner. I made breakfast for dinner and made up these "country potatoes." Just organic potato, chopped organic onion, a few spices, and some margarine in a saute pan. Yum!
Organic Honeycrisp apple, homemade country potatoes, organic Sultana golden raisins, banana, and homemade fried rice with broccoli and organic tofu.
Chip's lunch: January 24, 2011
Once again, we're back from a hiatus due to a business trip. Chip spent 9 days in Calpe, Spain, as well as Mallorca. I went home to Maryland while he was away, since I hadn't seen my family over Christmas.
As usual, I made soup while he was gone. I bought some celery, which we both absolutely hate raw. We don't mind it in soup, but rarely does one recipe of soup require an entire package of celery. So I found two soup recipes that would use up the celery, and both turned out so well!
Here is the tofu noodle soup. I found the recipe on the side of a jar of Better Than Bouillon No-Chicken Base, which is a vegan soup base. It is so delicious...I've never tasted anything (vegetarian) quite like it. This tofu noodle soup is a lot like chicken noodle, which is something I'd venture to guess that most vegetarians miss.
Tofu noodle soup with organic spinach noodles, organic tofu, organic carrots, and organic celery, banana, organic Sultana golden raisins, and a whole wheat roll with margarine.
As usual, I made soup while he was gone. I bought some celery, which we both absolutely hate raw. We don't mind it in soup, but rarely does one recipe of soup require an entire package of celery. So I found two soup recipes that would use up the celery, and both turned out so well!
Here is the tofu noodle soup. I found the recipe on the side of a jar of Better Than Bouillon No-Chicken Base, which is a vegan soup base. It is so delicious...I've never tasted anything (vegetarian) quite like it. This tofu noodle soup is a lot like chicken noodle, which is something I'd venture to guess that most vegetarians miss.
Tofu noodle soup with organic spinach noodles, organic tofu, organic carrots, and organic celery, banana, organic Sultana golden raisins, and a whole wheat roll with margarine.
Chip's lunch: January 6, 2011
This one was thrown together quickly in the morning with leftovers. Like our fried rice, this pad thai recipe usually makes about three servings: one for each of us for dinner, and one more for Chip's lunch.
Homemade pad thai with organic broccoli and organic tofu, Kashi whole grain crackers, organic Sultana golden raisins, banana, organic Honeycrisp apple.
Homemade pad thai with organic broccoli and organic tofu, Kashi whole grain crackers, organic Sultana golden raisins, banana, organic Honeycrisp apple.
Thursday, November 18, 2010
Chip's lunch: November 11, 2010
Oh, how we love Trader Joe's vegetable fried rice. It's become a once-a-week staple in our house. It's so easy and so inexpensive (dinner for both of us, plus lunch for both of us the next day is about $6 for the rice, tofu, and broccoli).
We bought these cherries at Costco. They're Montmorency dried cherries. The bag had all sorts of claims on it, including that these cherries have the highest antioxidant content of any fruit. Being all kinds of skeptical, I did a bit more research on this, and found that these cherries do have remarkable levels of anthocyanins, which are antioxidants that can help reduce inflammation and pain. In fact, cyanidin (found in sour cherries) was more effective than aspirin at controlling inflammation. You can read more here.
While I don't usually choose foods for homeopathic purposes, it's neat to know more about what we put in our bodies each day. Chip has really come to love his dried fruit, and this makes me even happier to pack it for him!
Homemade fried rice with organic tofu and organic broccoli, banana, dried cherries, Kashi wheat crackers, natural peanut butter, and an organic Gala apple.
We bought these cherries at Costco. They're Montmorency dried cherries. The bag had all sorts of claims on it, including that these cherries have the highest antioxidant content of any fruit. Being all kinds of skeptical, I did a bit more research on this, and found that these cherries do have remarkable levels of anthocyanins, which are antioxidants that can help reduce inflammation and pain. In fact, cyanidin (found in sour cherries) was more effective than aspirin at controlling inflammation. You can read more here.
While I don't usually choose foods for homeopathic purposes, it's neat to know more about what we put in our bodies each day. Chip has really come to love his dried fruit, and this makes me even happier to pack it for him!
Homemade fried rice with organic tofu and organic broccoli, banana, dried cherries, Kashi wheat crackers, natural peanut butter, and an organic Gala apple.
Tuesday, November 9, 2010
Chip's lunch: November 8, 2010
This is the first time that Chip packed his whole lunch himself, and took the photo. Of course, he packed up leftovers from the dinner that I prepared, but he still did it himself. This rice is Chip's favorite. It has surpassed his childhood memories of chicken flavored Rice-a-Roni, which I never thought possible. Fried rice with lots of salt and butter...it's hard to beat that!
I breaded the tofu with this seasoning. We don't have it often, and it's a really special treat for Chip. He usually doesn't like peanut flavored stuff, or spicy stuff, and this is both. Tofu has to bake for a really long time to get that nice chewy texture, but it's definitely worth it.
Also, I'd like to take this opportunity to introduce our latest greyhound foster, Gabe Cuda ("Cuda"). He is a baby by retired racer standards, as he broke his leg at 17 months old. Greyhounds typically begin their careers at 18 months, so he has never officially raced (though he did schooling races). He's in some pain from a surgically repaired fracture in his right hock, but we are working on scheduling him to get some of his hardware removed. In the meantime, he is enjoying the fluffy beds in our house, and the companionship of our dog Cal.
And lunch:
Brown rice pilaf, CSA Gold Rush apple, organic Thompson raisins, organic dark chocolate chips, organic dried cranberries, steamed organic broccoli with sea salt, black pepper, and lime, more broccoli, and baked organic spicy peanut tofu.
I breaded the tofu with this seasoning. We don't have it often, and it's a really special treat for Chip. He usually doesn't like peanut flavored stuff, or spicy stuff, and this is both. Tofu has to bake for a really long time to get that nice chewy texture, but it's definitely worth it.
Also, I'd like to take this opportunity to introduce our latest greyhound foster, Gabe Cuda ("Cuda"). He is a baby by retired racer standards, as he broke his leg at 17 months old. Greyhounds typically begin their careers at 18 months, so he has never officially raced (though he did schooling races). He's in some pain from a surgically repaired fracture in his right hock, but we are working on scheduling him to get some of his hardware removed. In the meantime, he is enjoying the fluffy beds in our house, and the companionship of our dog Cal.
And lunch:
Brown rice pilaf, CSA Gold Rush apple, organic Thompson raisins, organic dark chocolate chips, organic dried cranberries, steamed organic broccoli with sea salt, black pepper, and lime, more broccoli, and baked organic spicy peanut tofu.
Thursday, October 7, 2010
Chip's lunch: October 7, 2010
Who doesn't love some good pad thai? We keep it simple, with just noodles, sauce, broccoli, and tofu. To be authentic, we should probably add some peanuts, among other things, but we like our American pad thai!
We used Tofu Plus for this recipe, which is tofu that has added vitamins, specifically those that vegetarians and vegans can lack (like B12). I'm not usually one for fads or gimmicks, but since it was on sale, I decided to try it. It tastes and cooks just like regular tofu. We enjoyed it, and if it's ever cheaper than our regular tofu again, we'll definitely buy it.
Homemade pad thai with organic broccoli, organic tofu, and organic sesame seeds, banana, organic dried cherries, organic Sultana golden raisins, natural peanut butter, whole wheat graham crackers, and a CSA Melrose apple.
We used Tofu Plus for this recipe, which is tofu that has added vitamins, specifically those that vegetarians and vegans can lack (like B12). I'm not usually one for fads or gimmicks, but since it was on sale, I decided to try it. It tastes and cooks just like regular tofu. We enjoyed it, and if it's ever cheaper than our regular tofu again, we'll definitely buy it.
Homemade pad thai with organic broccoli, organic tofu, and organic sesame seeds, banana, organic dried cherries, organic Sultana golden raisins, natural peanut butter, whole wheat graham crackers, and a CSA Melrose apple.
Wednesday, September 29, 2010
Chip's lunch: September 27, 2010
We had some friends over for dinner on Sunday evening and decided to do the tofu sandwiches again. Fortunately, these friends are pretty adventurous (or easygoing) and were happy to eat our "hippie food," as my brother calls it. Laura brought over some triple chocolate cranberry oatmeal cookies for dessert and they were amazing! Chip loved them and these were the only ones left after our friends went home.
Half sandwich on organic whole wheat bread with grilled organic tofu (with Cajun spices), CSA kale, organic redleaf lettuce, and Roma tomatoes from our garden, triple chocolate cranberry oatmeal cookies, raw almonds, raw organic cashews, banana, and grilled veggies (zucchini from our garden, purple bell pepper from our garden, CSA green bell pepper, red onion, and organic mushrooms).
Half sandwich on organic whole wheat bread with grilled organic tofu (with Cajun spices), CSA kale, organic redleaf lettuce, and Roma tomatoes from our garden, triple chocolate cranberry oatmeal cookies, raw almonds, raw organic cashews, banana, and grilled veggies (zucchini from our garden, purple bell pepper from our garden, CSA green bell pepper, red onion, and organic mushrooms).
Chip's lunch: September 24, 2010
Chip and I got a Fudha for Basil, a new Thai restaurant in town. My parents took me in May when they were here visiting, and the experience was unfortunate. We decided to give it a second chance, and while the food was great, the service was still a mess. But...at least we've got delicious leftovers!
CSA Golden Delicious Apple, homemade vegan pumpkin bread, organic Sultana golden raisins, organic macadamias, banana, and leftover tofu and rice with vegetables in brown sauce.
CSA Golden Delicious Apple, homemade vegan pumpkin bread, organic Sultana golden raisins, organic macadamias, banana, and leftover tofu and rice with vegetables in brown sauce.
Chip's lunch: September 23, 2010
I've been getting a little bored with the usual stuff lately, and decided to try something I had never made before: grilled tofu. I looked around for recipes, trying to find some new flavors. Usually we do tofu with an Asian sort of flavor: ginger, soy sauce, garlic, etc. I found this recipe for Cajun grilled tofu, and ran with it. We made it into sandwiches and it was a really nice change. I think we'll be doing this again.
Sandwich on organic whole wheat bread with grilled organic tofu (with Cajun spices), CSA kale, organic Boston lettuce, and Roma tomatoes from our garden, banana, organic dark chocolate chips, organic dried cherries, organic dried cranberries, organic Sultana golden raisins, steamed asparagus, and a CSA Golden Delicious apple.
Sandwich on organic whole wheat bread with grilled organic tofu (with Cajun spices), CSA kale, organic Boston lettuce, and Roma tomatoes from our garden, banana, organic dark chocolate chips, organic dried cherries, organic dried cranberries, organic Sultana golden raisins, steamed asparagus, and a CSA Golden Delicious apple.
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