thoughtful consumption

First, let’s start off with salad stuff.

• Roma tomatoes
• sorrel
• lettuce
• spinach
• carrots
• cucumber

Now I normally wouldn’t put Romas in salad, but it’s just too cool to have local lettuce and tomatoes at the same time. So this salad will have lettuce, sliced tomatoes, and sliced cucumbers. Wow! There’s not a lot of lettuce, so we’ll also have a spinach salad. And I’ll probably scarf down all the sorrel leaves while I’m making these salads. Chris doesn’t really like sorrel anyway.

Here’s more stuff…

• strawberries
• tofu
• eggs
• double order of baby Tuscan kale
• sweet potatoes
• dill

I love the strawberries! I flash freeze mine and look forward to them every night.

I don’t love tofu, but I’ll give it a shot.  Maybe I’ll try this recipe from www.your-healthy-eating-helper.com.

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TOFU RECIPES: SPICY CHILLI TOFU

From the Kitchen of The Good Food Angel

This is a good tofu recipe when you have one vegetarian to cater for when everyone else is having meat. You can cook up the tofu and serve it instead of meat, with rice, or potatoes and vegetables. It cooks in a jiffy and makes a nourishing meat substitute.

INGREDIENTS

Cubed tofu

Chopped garlic

Chili powder (mild, medium or hot, as you prefer)

Dark soy sauce

Olive oil for cooking

METHOD

To make the tofu really tasty, quick-marinate it before cooking. You can do this very quickly in about ten minutes. You can also do it overnight if you prefer. Place tofu in a bowl and cover with chili powder. Sprinkle with soy sauce in mix the garlic through. The tofu should be covered by a moist paste. Cover with cling film and leave for a few minutes. (If leaving for longer, don’t forget to turn it over every now and then so that the marinade soaks in evenly into the tofu)

Heat the olive oil in a frying pan and pour in the tofu along with whatever paste and bits of garlic are in the bowl. Turn frequently and fry until crispy on all sides. Place on kitchen towel when cooked to drain off excess oil. When I cook tofu like this, people always think I’m cooking up some delicious meat bar-b-q, because of the lovely flavors. Even if you are not a vegetarian, you should enjoy this!

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I tend to have a problem using up dill. I guess I’ll add some to the salads and put it in a glass of water in the fridge so it will last a long time.

Nearly forgot the coffee!