Two Winter Power Bowls (Recipe: Quick Peanut Sauce)

During the winter months I find myself craving foods with maximum crunch and big flavours; that’s when these power bowls come into play.

The cold weather entices me to hibernate, so I try to avoid foods that will leave me sluggish and instead build salads heaping with ingredients that energize me.

Last week I was hugely inspired by a trip to a nearby farmer’s market where I found the most exquisite locally grown winter produce. I loaded up a crate with baby Savoy cabbage, watermelon and purple daikon radishes, mini red Napa cabbage and crunchy kohlrabi – and then took everything back to my kitchen.

A quick peek in my pantry turned up rice vermicelli and sesame seeds. I knew I had pickled carrots in the fridge, so I whipped up a tofu stir-fry and a quick peanut sauce and was soon stacking the building blocks for a Thai-inspired power bowl.

[Read more…]

A Stir-Fried Tofu Recipe Kids Will Eat (and love)

This feels like a quick little recipe that I should just tack onto a social media post or something, but I intentionally want to let it live here on the blog.

Why? Because this is a method you’re going to want to reference all the time – especially when the family gets hooked on tofu. This is the gateway recipe that finally solidified my kid’s acceptance of tofu – so it’s a big deal!

For a good long while now we’ve been consciously trying to eat less meat and I’ve had to look elsewhere for our protein. No problem: we love lentils, embraced the year of the pulse, and eggs have always been a mainstay. Tofu was always an ingredient that I really enjoyed but no one else really got excited about – until now.

[Read more…]