January 20, 2010

stacey-ummm…did I really learn a lesson?

January 20, 2010 - .  

breakfast: none, I didn’t have time (a poor start to the day)

lunch: leftover sadza ne muriwo (see recipe from 1/14/2010).  I REALLY recommend making this.  It is amazing.  Thanks Crispen!

snack: banana, grapes, I finished the box of wheat thins (there were only a few thins left)

dinner: Marmalade tofu with lemon pearl couscous and broccoli (based off this recipe).  I think baked tofu is my favorite way to eat tofu.  If you have any good baked tofu recipes you should let me know.  Katherine, made an amazing marinade right before Thanksgiving.  Katherine, do you remember what you put in it?

desert: I made pumpkin muffins with Erica (my housemate).  The pumpkin puree was from the pumpkin I baked last week.  Erica liked the muffins, but I didn’t so I am not going to post the recipe.

snack: pumpkin seeds


  1. katherine's comment:

    shoot… I do not remember. What did we eat with it?


  2. stacey's comment:

    It was out “Thanksgiving meal.” We made stuffing, borscht and baked tofu


  3. katherine's comment:

    hmmm. I remember the meal, but not the tofu very well. I’m sure it had lots of rosemary from our garden, and probably thyme too. I probably used sage if it was thanksgiving food. I also remember scraping the bottom of a dijon mustard jar. I don’t remember what kind of vinegar though. I know I didn’t have bragg’s, but maybe there was a bit of soy sauce. And olive oil too. Regardless, I didn’t actually measure anything.

    Speaking of, I want to have a week of optimizing marinades. I always make it up, and it sometimes turns out. To get a lot of flavor and make it crispier, lately I’ve been adding enough water to completely cover the tofu/tempeh/whatever you’re marinading, and then bake it a really really long time until all the water has evaporated. I don’t like how energy inefficient this is though; I think really soaking it in and baking for less time can work.

    Have you made it through the tofu from the commune yet?? it looks like the garam masala flavor was made by Twin Oaks after all: http://www.youtube.com/watch?v=7HffKdrLz1k


  4. katherine's comment:

    shoot, fellow salt-lover! http://www.nytimes.com/2010/01/21/health/nutrition/21salt.html


RSS for comments on this post. TrackBack URL

Leave a comment