The Kindness of Strangers

Have you ever noticed that sometimes the best compliments come from the mouths of complete strangers? My friends and family can praise me to the high heavens, but it often means infinitely more coming from a person with whom I do not have an intimate relationship. Let me explain:

Last week while on one of my many Christmas shopping expeditions, a woman stopped me as I entered the store. She said, "You know, you have gorgeous hair!" This small compliment may seem trivial to many, but to me bore great significance. Before my struggles with anorexia, I had a long, thick mane. Obviously, as my disease progressed my characteristically voluminous hair disappeared. It may seem petty, but losing my hair was one of the most painful parts of my eating disorder; it was a painfully apparent side effect of the damage that I was uncontrollably inflicting upon my body. Thus, to hear a stranger comment on the healthy state of my hair was especially rewarding, even if it has been 3 or 4 years since my recovery. I guess my obsession with avocados and almond butter has benefits besides satisfying my tastebuds:)

Have you ever had a similar experience? Has a stranger ever paid you a particularly flattering or meaningful compliment?

Alright, I better get to the food--I am headed out tonight for an early celebration of my birthday (it's not until Wednesday). Take a look at my nibbles:

Friday
I was uncertain as to what kind of smoothie I would be able to make with the limited food available in our lake house pantry/freezer. Fortunately, I discovered some frozen strawberries and frozen pineapple--score! I combined them with soymilk and a packet of berry pomegranate hemp protein that I had brought with me. Truly tropical and tasty.
Saturday
Before heading out, I made myself a quick Banana Blender. I didn't have any flaked cereal on hand, so I used my favorite "adult" cereal instead, Kashi GoLean. Fantastic! The finished product had the perfect consistency, close to that of pudding. Yum.
After a run around the neighborhood, I refueled with some Peanut Butter Noodles, to which I added some broccoli slaw. On the side, I had a salad with dried fruit and a drizzle of Annie's Ginger Dressing, as well as some clementines.
For dinner, my family decided to order in Chinese food. I opted for a simple steamed vegetable dish to which I added shelled edamame, cashews, and a sweet agave-mustard sauce. I also had some fresh pineapple (and maybe a fortune cookie...)
The smoothie of the evening featured blueberries. I combined blueberry Spirutein, blueberries, soymilk, and granola. SO fab.
Sunday
I kept breakfast simple but filling, as I was headed to help out with my Mom's Sunday school class. I knew I would be running after 3-year olds all morning! I heated up some almond milk and poured it over crumbled Weetabix; I had a sliced banana with cinnamon-raisin PB.
I scarfed down lunch pretty quick because my family was headed out to see White Christmas at the Alabama Theatre. We have been going every year since I was 11! Anyway, I made a quick Tofurky-avocado wrap with spinach, mushrooms, and whole grain mustard. This was suprisingly delicious! On the side, I had broccoli slaw (dressed with rice wine vinegar, soy sauce, and agave nectar) and peaches.
Pizza night! I never made it to the store for a Boboli crust, so I settled for a whole wheat tortilla. I topped it with pasta sauce (Classico), 'shrooms, bell peppers, and reduced-fat cheese. I had a salad with Woodstock dressing and fresh fruit salad as well.
The smoothie last night took on a tropical note again: pineapple, soymilk, vanilla Spirutein, and coconut.
Monday
I had plans to go to the gym with my sister this morning (due to the newly arrived 20* weather!), so I made an easy but fun breakfast--Banana Fingers. I rolled sliced banana in cinnamon-spiked yogurt and crushed GoLean. That's almond butter on the side for dipping.
Once we returned from our workout and errands, I prepared myself a recipe from Vegetarian Express, the "filet" of tofu with mustard-dill sauce. I substituted agave for honey and vegan mayo for regular--otherwise, I stuck to the recipe (for once!). I also had a salad with walnuts, toast, and clementines.
Urgent question for you all: What should I make for Christmas breakfast and dinner?? I have no idea what to prepare! I would rather not rely on packaged meat alternatives (as I did for Thanksgiving). I was thinking of making a tofu quiche for Christmas morning, and Christmas dinner is entirely undecided. Any and all suggestions are welcome!!

I will leave you with some pics of my favorite ornaments. The last one is precisely 21 years old--it's from my first Christmas!
Happy Monday!

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'!