I never fail to be impressed with the creativity and complex flavors of Indian food – particularly since much of it tends to be vegetarian. With this plant-based Palak Tofu, the soy-based protein of firm tofu stands in for the paneer. You won’t even miss it!Continue reading “Clean Eating: Instant Pot Palak Tofu”
While it’s not technically “Slow Cooking Month” anymore, I’m still making delicious meals in my slow cooker and will be for the remainder of the year! This time, I’ve adapted a stovetop recipe for one of my favorite Indian dishes, Palak Paneer, into a one bowl meal where tofu stands in for the traditional cheese.
Yesterday was Thanksgiving Day. After many years of attending holiday events that required multiple hours of travel and eating too much rich food, we no longer “do” a feast for the day. Frankly, we find it much more agreeable to simply have normal meals – the kind we would eat any other day of the year – and maybe, if we’re so inclined, make some holiday-themed dish as a nod to the day. This year, we made a crustless pumpkin pie – with tofu!
Looking for a vegan alternative to egg salad? This recipe uses organic extra firm tofu to create a very convincing “eggy” base, with lots of protein and a dash of powerhouse turmeric.
On crisp Autumn days, doesn’t coffee cake and a hot cup of coffee sound good? It does to me. This one has a secret ingredient: silken tofu.
As we’ve shared previously, we’re big fans of eating locally. We like getting to know the farmers that provide the food we buy (because we can’t produce everything ourselves), and also like knowing that these dollars will stay in the local community. Local farmer’s markets have been good sources for vegetables like tomatoes and squash, but now that we’re in October, those markets are ending for the season. So what will we do in the “off” season?