I was commenting a few days ago on the difference in how you feel just after eating some thing good vs something good [for you]. Post-cheese plate, I feel like “mmmmmmm… that was good, I feel satisfied and full and now I want some more wine and a nap” vs post-’hippie bowl’, I feel like “mmmmmmm… that was good, I’m so good, I make good choices and I’m healthy. I should go running in a bit and then in the morning I’ll make green drink.” OK, maybe slightly exaggerated, sometimes I have a drink after eating healthy. Balance!
My point though, is that I spend too much money at Portland’s many amazing veg-friendly restaurants, like Prasad, and the newly-opened Canteen, on their “hippie bowls” — rice, beans, greens, seeds and Japanese ingredients I don’t know the names of, and magical dressings. So this week, I decided to take matters into my own hands and make my own! Here’s what I came up with.
I must preface this recipe with saying that you can make this recipe the easy, quick way or the slightly healthier –do it [all] yourself — long way, your pick.
Serves 2 (or just you and lunch tomorrow, yay!)
Do you have a favorite hippie bowl recipe? Do share!
Week 2 of Cook at Home month has me revisiting some old recipes, including Tofu Stirfry Wraps. I originally adapted this recipe to be veg-friendly about five years ago, and as much for my Beastie Boys title tribute, I have yet to buy a wok. My food pictures, however, have improved in the last five years thanks to my kitchen iPhone photography.
This recipe is based on an Everyday Food recipe for Chicken Stir-fry wraps, but I use tofu instead. I really like the freshness of this recipe, with the bell pepper, onion and ginger combo giving it a lot of flavor.
- 1 package firm or extra firm tofu, cube
- Coarse salt and ground pepper
- 2 tablespoons olive oil
- 1 medium onion, halved and thinly sliced
- 1 red bell pepper, ribs and seeds removed, thinly sliced
- 2 cloves garlic, minced
- 1 1/2 teaspoons grated peeled fresh ginger
- 3 tablespoons soy sauce
- 3 tablespoons rice vinegar (optional)
- 1 1/2 teaspoons cornstarch, mixed with 1 tablespoon water
- 6 to 8 Butter lettuce leaves, (about 1 head, also called Boston or Bibb lettuce)
You know when you try something tasty at a new restaurant and say “I’m totally going to try and make these sometime” and then you go home and sometime never arrives? Yes, that’s what I
often usually do. So last week, I tried the Squash, Kale, Goat Cheese Tacos at Nearly Normals in Corvallis, and said that exact thing. And thanks to my self-imposed January is Cook at Home, No Restaurants month (except for 1x per week), I decided to actually give these tacos a go.
Shortcut: I was told Trader Joes has cubed squash in the freezer section.
These tacos are best with a side of black beans and rice (which I had at the restaurant, but didn’t plan ahead enough when I tried this recipe for myself). Verdict: I think these are my new favorite tacos!
Do you have any favorite restaurant recipes?
Yay for orzo! Since I’ve had a seemingly endless supply of cherry tomatoes from my garden, this has been my go-to recipe for a quick (15 minutes!) lunch. I love how fresh this recipe is — and the feta makes it a good mix of tangy and sweet. It’s also really scalable (and for whatever reason, seems to be pasta-hater approved!). Although, seriously? Who hates pasta?!? :(
You can also add random ingredients to this one fairly easily, such as: 1/4 English cucumber, chopped; 1/8 red onion, chopped; substituting 1/2 TB oil for balsamic vinegar etc.
Alternate title: Mooooooo! Another year, another Blog Action Day…
“Now in its third year, Blog Action Day is an annual event that unites the world’s bloggers in posting about the same issue on the same day. Our aim is to raise awareness and trigger a global discussion.”
I wouldn’t consider myself an expert on environmental change, but one thing I’m fairly expert-ish at is being a vegetarian. After reading both Food Matters (Bittman) and In Defense of Food (Pollan) this summer, I was reminded again how utterly insane meat consumption — and in turn its affect on the environment — has gotten. Americans eat about 200 pounds of meat, poultry and fish per capita per year (and this excludes dairy)! So who’s eating my 190 pounds? (As a recent pescatarian, I probably eat about 10 pounds of fish a year.) And we eat twice the global average. Obviously, some of that statistic is slightly skewed from other Western nations, as developing nations can’t afford to eat as much meat, but their consumption has doubled in the last 20 years.
So I guess we could probably all agree that it would be smart to eat less meat. As Americans, we’re getting double our daily protein requirements.
3 Ways To Eat Less Meat:
See how I cleverly got on my vegetarian soap box for Blog Action Day, and didn’t have to actually make any personal changes? :) I need a challenge… anyone?