I already posted tonight so I decided to schedule something that may help inspire January 13th’s dinner!
There is a big push these days to incorporate a meatless meal into ones day even if you aren’t vegetarian. New documentaries are appearing all over the place: Forks over Knives, Food Inc. and Food Matters are a few of the more mainstream, big pictures that include this idea in their films. The idea that meat is a side dish instead of a main component has really stuck with me. Some good books on the subject are The China Study and Micheal Pollan’s Food Rules. If you are interested in reading more about a plant based diet, I highly recommend reading up on the concept and forming your own opinion.
For my meatless meal today I decided to try out my new, yet SO SIMPLE I SHOULD HAVE THOUGHT OF IT contraption:
THE COOKBOOK HOLDER THING!
It was only 9 dollars at Indigo and will save me from having dough hands and trying to flip back to the page that fell closed….SAVE!
Tonight was use up the fridge night! I had a portion of Tofu (around 5oz), 8 grape tomatoes, a quarter of a bundle of green onion and 3 parsnips to use. WHAT IS A GIRL TO DO?!!? I don’t know if any of you hardcore Gran Fans remember me carrying ON and ON about nut butter parsnip fries? Well I was in the mood for them but wanted to figure out a way to incorporate that peanutty goodness into my tofu as well.
TOO THE COOKBOOKS!
I paged through my newest cookbook The Best of Clean Eating Magazine for inspiration. They had a recipe for Thai Peanut Tofu and Noodles. SOLD. Being that I only had about a quarter of what was needed, I had to improvise. Plus my noodz tonight were gonna be parsnip fries anyway…
ONE THING YOU MUST DO IF YOU WANT TOFU SUCCESS IS MAKE SURE YOU PRESS AS MUCH MOISTURE OUT OF IT AS POSSIBLE!! You do this by wrapping it in paper towel and putting a few of your heaviest cookbooks or pans on top of the paper towel tofu wad for about a half hour. I SWEAR it makes ALL the difference!!!
Now back to our regularly scheduled parsnip program…
Chop up your parsnips into fry like shapes, spray the pan with olive oil or cooking spray, spread your parsies, then crack some pepper over top and spray again with cooking oil. Toss into the oven at 400 degrees.
While your parsnips are roasting it is time to whip up the oh so yummy but NOT aesthetically pleasing peanut sauce!
First things first!
Get out yer blender!
Add two tablespoons of unsalted natural peanut butter:
Next, add in your sauce. Now this is very important as well!! With peanut sauce you can only have it in a pan for a very short time as the PB will harden up quickly. You are basically just trying to warm it and coat the tofu!
Stir quickly and all the sauce juuuuusssst to thicken! Set aside
Here is the breakdown for the Peanutty Tofu peeps!
1 Package of Tofu (I used PC Blue Menu Herbed Tofu)
1 tsp or a few sprays of olive oil
4 cloves of minced garlic
1 tsp of low sodium soya sauce
Whateva Veggies You Like! I used grape tomatoes and onion here but you could use peppers, spinach, cauliflower! The skies the limit!!
2 tbs of peanut butter
1/3 c of Salsa of your choice
1/3 c of Water
1 tsp of spice factor of your choice (I used sirachi)
Blend in a blender for 15 seconds.
This is a great meat free AND VEGAN! option and VERY filling. I ate about 4 hours ago and still feel full! I hope ya’ll have a fantastic day and aren’t too sore from digging your car out this morning!!