1. It’s way too dark and rainy today to make a regular post, and I have too much regular work to do, so instead I’ll let you in on all of the updates we made to our website, set to some pretty photos of a pomegranate I ate today for breakfast.We updated nearly every page on our website, most noticeably our recipe archives. We’re adding a bunch of new features that’ll be coming out in the next couple of months, including teaching cooking techniques, going more in-depth on specific ingredients, and taking gorgeous photos of local places to eat. What’s most different now is that we’re accepting submissions and guest posts on our blog. You can learn a lot more about it here, but I encourage you all to send us something! :) There are still some dead-end links to sift through, but the design is pretty much done. We’re really looking forward to posting more, and posting more great quality content for you. Oh, and here’s a bonus coupon for anyone who went through this whole post. Help motivate me to finish my work! -____~ (Or I’ll probably just watch my favorite Halloween movie instead!)
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    It’s way too dark and rainy today to make a regular post, and I have too much regular work to do, so instead I’ll let you in on all of the updates we made to our website, set to some pretty photos of a pomegranate I ate today for breakfast.

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    October 29, 2012
  2. This is that kind of meal that used to worry me. Will the potatoes be soft at the same time as the brussels? Will the tofu have enough time to absorb all the flavors it needs to? How do I make all of this come together? Timing is everything in cooking, and making a meal like this makes me feel pretty good in the kitchen. Not only that, but this breakfast demonstrates exactly what a tofu scramble is best at. I never would have dreamed in my life that I’d ever be eating brussels sprouts, let alone at breakfast. But tofu scrambles have this weird power, making me excited to add vegetables to my morning meal. It really made me love vegetables, even the most hated of all vegetables, the brussels. Try this out on your next cold morning, and I think your mind will be changed about greens at breakfast too.2 large sweet potatoes 4 cups small (I’d even say tiny!) brussels sprouts 1 cup super firm tofu, or 2 cups firm tofu 3 tbsp olive oil spices to taste, I used: turmeric, cinnamon, mild curry powder, sea salt, and freshly ground pepperPrep your ingredients. Cut your brussels off the stalk and cut off any tough stems, slice them in half if you get any large ones. Dice the potatoes. If using firm tofu, press it. Coat the potatoes in olive oil and a heaping pinch of sea salt. Cook them on medium heat for about 10-15 minutes, stirring occasionally, until they’re soft. Meanwhile, steam the brussels. Put a steamer basket in a pot with an inch or two of water in the bottom. Cover the pot and turn the heat to medium. Let steam until the brussels are soft and bright green, about the same amount of time it’ll take the potatoes to cook. When the potatoes are pretty soft and getting crisped a bit on the edges, break in the tofu and add the spices. (Remember: this meal is all about flavor from the foods, so spices are pretty secondary. The ones I listed are what I thought worked best, but feel free to create your own mixture. That’s the point of cooking, right, learning what you like?) Pour in the strained brussels. Stir and let cook for another 5 minutes or until everything is flavorful and awesome. Add more salt as needed. Serve hot and enjoy! This makes enough for four people, or two hungry people. ;P
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    This is that kind of meal that used to worry me. Will the potatoes be soft at the same time as the brussels? Will the tofu have enough time to absorb all the flavors it needs to? How do I make all of this come together? Timing is everything in cooking, and making a meal like this makes me feel pretty good in the kitchen.

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    October 28, 2012
  3. When I’m feeling tired and don’t want to cook, my first thought is to get take-out, but I also know that take-out usually makes me feel terrible after eating it. Here’s a meal I usually make when I want something fast, nutritious, and delicious. (AND it’s especially great on a cold night!) You’ll see that there are carrots in these photos - they are not at all necessary, I just needed to use up some carrots. The real star here is the kale, and truly the point of this dish is to be easy and require little amounts of ingredients. So let’s just stick to the greens. I know there’s a big movement right now for “massaged” kale, but I don’t think I’ll be trying it out any time soon. I prefer being over a hot stove, not a cutting board, so here’s my version. Cook up some wild rice and lentils in vegetable stock - they go perfectly with the greens and complete the meal both nutritionally and taste-wise. Clean and cut up 5 cups de-stemmed kale into bite-sized pieces. Slice 3 large cloves garlic in half, so that you have 6 garlic pieces. Loosely chop 3/4 cup walnuts. Place the kale and garlic in a pan along with a splash of veg stock, a squeeze of lemon, salt, pepper, and garlic and onion powder. Cook on low-medium heat, covered, for 5-10 minutes or until the kale starts to soften down. Stir every few minutes to keep from burning. Toss in the walnuts and turn the pan up to high heat. Let cook until toasty and golden brown, shaking the pan every so often to keep from burning. Serve everything together piping hot, and enjoy! This recipe makes enough for 2-3 people.
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    When I’m feeling tired and don’t want to cook, my first thought is to get take-out, but I also know that take-out usually makes me feel terrible after eating it. Here’s a meal I usually make when I want something fast, nutritious, and delicious. (AND it’s especially great on a cold night!)

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    October 28, 2012