Where's Johnny Mathis When You Need Him?

With the recent nip in the air and the appearance of Christmas wreaths at my local Whole Foods, I was definitely feeling in the yuletide spirit today: "It's Beginning to Look a Lot Like Christmas" would have made for the perfect soundtrack. Oddly enough, I checked my iPod, and Johnny Mathis's Christmas album was conspicuously absent from my "holiday collection." Somehow, I managed to download every Christmas album my family owns onto Nestor the Nano...except for dear old Johnny's. Hmph. I'll be sure to put that on my Thanksgiving to-do list.

I spent the day in the typical Friday manner: gym, Whole Foods, laundry...plus watching Duke win a championship game:) Here are the goods that I ate in between:

Wednesday
I think this smoothie was a strawberry-pineapple-coconut concoction with the usual soymilk and Nutribody protein. I'm sure it was delicious.
Thursday
I had a presentation yesterday morning for my Gender & Language class, so I spent breakfast worrying/preparing for that. My nervousness was temporarily assuaged by some PomegranPlus waffles with pom seeds and a pear with almond butter.
After the gym, I had to meet with a TA to work on my stat paper. As a result, I didn't return to the apartment until later, so my tummy didn't have patience for creative cuisine. I decided to try something that I've heard is popular in Britain: bean 'n toast. Not bad. I also had some broccoli, a salad with Woodstock dressing, and an orange.
At half-time of the Duke-S. Illinois game, I took a break for dinner. Baked tofu with bottled peanut sauce, stir-fried veggies, and whole grain couscous made for a delicious supper.
The smoothie last night consisted of the absolute last of my frozen fruit: a frozen banana, sliced peaches, soymilk, and Nutribody protein. Tasty, although next time I'll add some cinnamon.
Friday
I treated myself to some tofu-banana French toast this morning. I topped the two slices with pom seeds, sliced banana, and almond butter. Yum.
Lunch today was another "hash" meal; I just threw some leftovers/staples into a pan and hoped for the best. This mish-mash included leftover baked beans, spinach, red onion, nutritional yeast, and Bragg's. On the side, I had a whole wheat sandwich thin and an apple with PB.
I just finished dinner about an hour ago due to the evening's basketball game. When I returned to the apartment, I made a quick tofu scramble with zucchini, tahini, ginger, and soy sauce. I served it alongside pita wedges, an orange, and a salad with mozzarella.
Now I am off to fuss with my pedicure for tomorrow. What's your favorite color of nail polish?

Happy Friday!

Full Friday

I am still beyond perplexed how my Fridays become so busy, even when I don't have any classes. Today alone I had my workout, a dining evaluation at an on campus eatery, a psych experiment to participate in, a trip to Whole Foods, a tutoring appointment, a mega-laundry session, and another Target run. Sheesh. Never mind even trying to get a head start on studying for stats...instead I plan on watching a movie with a friend. A much better use of time, in my opinion:)

I have been on-the-go recently due to more tutoring appointments as of late; the freshmen live on a separate campus, which doesn't leave much time for lengthy meal preparation. Here are the goods anyway:

Wednesday
I got creative with my butternut squash soup again. This time, I baked some tofu slabs in the creamy goodness and topped them with walnuts and cinnamon. On the side, I had some couscous, salad, and cranberry sauce. Quite the fall feast.
The smoothie of the evening featured blueberries, strawberries, acai hemp powder, and soymilk. Love that ginger-y granola on top.
Thursday
More fall flavors appeared on my plate for breakfast the next morning. I made a pumpkin-banana smoothie with ginger and cinnamon and rounded out the meal with a whole grain mini bagel with Sunbutter.
I prepared a quick lunch before heading off to an afternoon of tutoring: baked sweet potato topped with refried beans and salsa, brussels sprouts, and that mess on the side is applesauce with ground flax.
Before heading off to RUF, I made a quick burger out of an Amy's Bistro patty, organic ketchup, mustard, lettuce, and a whole wheat sandwich thin. I served it alongside a salad with veggies and chopped almonds, plus a little dish of grapes.
Last night's shake was phenomenal. I combined chocolate hemp protein, soymilk, banana, strawberries, and a few dairy-free chocolate chips for a big dose of chocolate-y goodness.
Friday
To adequately fuel myself for a busy day, I made a batch up vegan banana pancakes this morning...while listening to Jack Johnson's song "Banana Pancakes." Yes, I am that cool. I topped the hotcakes with agave nectar and chopped hazelnuts.
I stopped by the apartment amidst the chaos for a quick shower and a meal. I tossed some cubed tofu into a pita with lettuce and Annie's Woodstock dressing. On the side, I had a big salad and a perfectly ripe pear.
Once we returned from the mecca of convenience shopping (aka Target), I was too hungry to think of anything creative for dinner. I settled on a Sunbutter and apple butter sammie with broccoli, and some plain yogurt with a fruit cup.
I am off to enjoy a movie (likely a sappy chick-flick). Happy weekend!

Healthy Habits: Don't Be Timid--Try Tofu!

Anyone who knows me will tell you that I am a devoted tofu fan. From my earliest days as a vegetarian, I have elected this luscious fermented soybean curd as my protein of choice. I cook with it; I eat it; I write about it--not only in these blog posts, but also in product reviews and even my college entrance essay. Yes, you could say that I am quite enamored of tofu.

Often considered the quintessential vegetarian food, tofu has been (mis)labeled as tasteless, spongy, and inedible. On the contrary, I posit that tofu is one of many super-foods; it is a versatile pantry staple that boasts myriad nutritional benefits, including:
-contains high amounts of amino acids, such as tryptophan (it's not just in turkey and milk!)
-rich in manganese, selenium, and copper
-excellent source of iron -contains high amounts of plant-based protein
-can be high in calcium (depending on the setting process)

In addition, tofu may be used in a wide range of recipes, from burgers to brownies. Tofu is not just for stir-fry anymore. Some of my favorite ways to enjoy this culinary boon include: scrambled tofu, tofu salads, grilled tofu, baked tofu, and, most recently, in French toast!

Many are afraid to use tofu, for fear of preparing it "incorrectly" or that their meal will be tasteless. In order to encourage anyone who might be tofu-weary, I provide you with some rough guidelines on how to prepare a few simple tofu dishes.

Scrambled Tofu
As requested my Ms. Megan Ludwig, I will post a recipe for my breakfast-lunch-dinner standby: scrambled tofu.

-3-6 oz extra-firm tofu (silken provides a more egg-like texture, but regular works just as well)
-1 T reduced-sodium soy sauce
-1 clove minced garlic -1 T tahini
-1/2 t ground or fresh ginger -turmeric (as much as you desired for "egg-like" color)
-Assorted mix-ins: diced veggies, fresh herbs, etc. Be creative!
1. In a non-stick pan, heat the minced garlic and soy sauce.
2. While the garlic cooks, pat your tofu dry with a paper towel or clean dishcloth.
3. Add the tofu to the pan, either crumbled with your hands or diced with a knife.
4. Sprinkle the ginger and turmeric into the mixture.
5. Add any mix-ins that may be lurking in your fridge. My favorites include mushrooms, spinach onions, and broccoli, of course. (Warning: salsa is not a good choice--the flavors do not combine well with tahini).
6. When the mix-ins are heated through and cooked, evenly distribute tahini over the pan's contents. Stir to coat, and turn off the heat.
7. Load it all onto a plate and enjoy with toast or wrap it into a tortilla for a portable version!
Variations include:
Greek Scrambled Tofu
Smoky Avocado Scrambled Tofu
Cheezy Scrambled Tofu
Note: My method was inspired by the recipe from The Chicago Diner cookbook.

Tofu Salad
While this is one of my favorite ways to enjoy tofu, it hardly warrants a recipe. It's all about spontaneity! Here's the basic combination:

-6 oz. extra firm tofu (again, silken or regular is fine--whatever you have on hand!)
-1-2 T. vegan mayonnaise (I like Nasoya brand)
-assorted chopped veggies: carrots, bell pepper...anything to add color! -1 t mustard
-Spices/herbs of choice: dill, curry powder, or basil
-a hint of agave for sweetness -other mix-ins: dried fruit, nuts

Simply plop it all in a bowl and mash away with a fork. I recommend serving it stuffed in a pita, wrapped in a tortilla, or perched atop crackers.

Grilled Tofu
This is one of the easiest dishes to make, especially if you happen to have a George Foreman Grill handy.
-any amount of tofu, sliced into 1/2 inch slabs
-combination of your favorite spices/herbs

1. Heat up the grill/panini press.
2. Place spices on a plate.
3. Do NOT dab the tofu--you need the wetness in order for your spices to stick. 4. Dredge the slabs in the spice mixture.
5. Throw 'em on the grill! Make sure the grilling surface is greased or else the spice may stick to it rather than the tofu!
Enjoy with fresh salsa, guacamole, or dipping sauce of choice. Also a great sandwich stuffer!
Baked Tofu
Ever since I bought Dreena Burton's Eat, Drink, & Be Vegan, I have come to love the convenience of baked tofu dishes. Simply combine the sauce, pour it over tofu slabs, and shove it in the oven. 20 minutes later, you've got dinner!
-Tofu, cut into 1/2 inch slabs or small rectangles (kind of like fish sticks)
-sauce of choice (mine is clearly cashew ginger sauce, but you can make a Mexican-inspired mole, Asian sesame, or none at all)

1. Preheat oven to 400*.
2. Pat tofu dry with paper towels or a clean dishcloth.
3. Prepare sauce as directed or desired. Err on the side of a liquidy sauce--remember it will reduce down in the baking process. --If not using a sauce, try dredging the tofu in a spice mixture to add a little flava'.
4. Place half of the sauce on the bottom of the baking dish.
5. Place the tofu in the baking dish, and pour the remaining sauce over the slabs.
6. Cover with foil, and baked for 10-15 minutes.
7. After that time has elapsed, check on your tofu, removing the foil cover. Bake for additional minutes as needed.
Serve with your favorite grain to soak up the goodness!

Others have had success in using tofu in baked goods and smoothies. I look forward to doing so in the future!

For more specifics on how I like to prepare tofu, type "tofu" into the search box at the top of this page. I realize that these recipes are very general, but I want to encourage you to customize these dishes to your own taste preferences. Get creative and get cookin'!