A little food, interesting conversations, and meaningful connections — that’s what the family table is all about! So today, I’m sharing a book that I love and some really good food. I only wish that we were all sharing it around an enormous table filled with friendly conversation and lots of laughs. I hope you enjoy and as always look forward to hearing from you.
Hello! It’s been such a long time since I’ve been here. I have to admit, it took quite the nudge to get me going again. You’ll notice that the lighting in the video is a bit off and the sound too, but I decided that perfect could wait. I hope you will forgive the imperfections and consider trying this plant-based pesto. It’s the same recipe that is included in my free ebook; I thought I’d turn it into a video to show you just how simple it is to put together.
I also wanted to spend a couple of minutes talking about family dinner. I hope you enjoy the video, try the recipe and perhaps even more importantly, enjoy dinner together with your family. I’d love it if you would share your thoughts, suggestions and ideas for future conversations. It’s good to be back .
This recipe is my alternative to Chinese takeout. It has all the flavor and fun of your favorite take-out without the added grease, not to mention that it has loads of extra veggies. If you want to skip straight to the recipe, I have it below. Otherwise, checkout the video above to get my step-by-step cooking demo.
As I mention in the video, this is what I like to call a “Friday night” sort of meal, meaning that there are a few extra steps, and it may not be the best recipe to test out for a quick weeknight meal. It’s certainly not complicated, but I would give yourself a little extra time. This dinner with a movie rental or board games is pretty much the perfect recipe for a fun family night in.
large bunch of broccoli, cut into medium sized florets
2 tablespoons corn starch
2 teaspoons high heat cooking oil
2 to 3 scallions, sliced
To press the tofu, wrap the tofu in a paper towel and/or kitchen towel. Place a cutting board and a couple of cans of beans (or other heavy object) on top of the cutting board. Allow to sit for about an hour.
While the tofu is being pressed, prep your remaining ingredients.
To make the marinade, combine the broth, soy sauce, brown sugar and red pepper flakes. Set aside.
Once the tofu has been pressed, slice into even cubes and place on a baking sheet sprayed with non-stick cooking spray.
Lay the sliced tofu out into a single layer and bake at 375 degrees for about 20 minutes until the tofu is beginning to brown, without being crisp.
Place the baked tofu in a glass dish and pour the marinade over the tofu. Let marinate for at least 30 minutes.
Meanwhile, in medium sized pot filled with boiling water, blanch the broccoli florets for 2-3 minutes. They should be bright green, crunchy, and NOT cooked through. Set aside.
Remove the tofu from the marinade. Stir in the cornstarch into the marinade and set aside.
Warm your wok over medium high heat. Add 1 teaspoon of oil to the bottom of the wok and spread around.
Add to tofu and cook until lightly browned (about 5 minutes).
Remove the tofu from the wok and add 1 additional teaspoon of oil.
Add the sliced onions and cook until soft and beginning to caramelize. Next, add the minced ginger and garlic and sauté until fragrant (just about a minute), being careful not to burn the ginger and garlic.
Add the sliced mushrooms and cook until soft and browned. (Note: you may need to add a tablespoon or so of broth if your veggies start to burn or stick to the bottom since the recipe calls very little oil)
Add the blanched broccoli and tofu.
Give a quick stir to the sauce to make sure the corn starch is well incorporated and pour over the stir fry.
Mix to combine and cook for an additional 5 minutes, allowing the sauce to thicken slightly.
Serve over steamed rice and garnish with sliced scallions.
I’ve been working on my first detailed nutrition video for the last few weeks. I was forced to take a bit of detour. If you are a believer that the universe works in mysterious ways, you will definitely want to check out the upcoming video. . . It’s a little story about vitamin B12 and how I had to take my own best advice!
I’d love to here about how your family celebrates the end of a busy week. Stay tuned for my B12 story and of course, send me your questions, concerns, and comments.
Dal is a staple of Indian cuisine and can be found in virtually every Indian household. Like an Italian grandmother’s red sauce recipe, each family has it’s own version with special twists here and there. I’m thrilled to be sharing my family’s dal recipe. It’s my mother’s recipe, and I have made a few adjustments (cutting back on the oil and the spice for my kiddos!). Unlike much of the heavy restaurant fare many people are used to when it comes to Indian cuisine, this dal is intensely flavorful while at the same time quite light. Fresh curry leaves, ginger, spices, and punch of citrus will leave you wanting this dal week after week.
Thoroughly rinse and drain the dal. In a bowl, cover with about an inch of water and let soak for 20 to 30 minutes.
While the dal is soaking, prep the remaining ingredients.
Drain the dal and transfer to a medium sized pot. Add enough water to cover about an inch above the dal.
Simmer on medium heat for 15 to 20 minutes until the dal is tender and almost cooked through. Skim off any scum that may form as the dal is cooking.
When the dal is almost cooked through, begin your vagar. In a small pan, warm the oil. Once the oil has warmed, add the mustard and cumin seeds (they should "pop" a bit, so be careful of any splatter!).
Add the fresh curry leaves followed by the chopped tomatoes. Once the tomatoes have cooked down a bit (about 5 minutes), add the remaining spices (including salt), ginger, and lemon juice. Let simmer for a couple of minutes.
Pour the vagar mixture into your nearly cooked dal. Stir to combine and simmer for another 5 to 10 minutes.
Add in the chopped cilantro.
Serve over steaming rice and alongside your favorite Indian vegetables.
If you are anything like me, by the end of the week, you are running out of ideas, inspiration, and maybe even food! The concept of a rice bowl is hardly new one. But, I will tell you that it is such a brilliant way to put together dinner, that it has become a staple in our household. In the video above I review the basic anatomy of a rice bowl and below are 5 great reasons that you should make them a part of your regular rotation:
It appeals to even the pickiest of eaters. Everyone makes their own bowl, so they decide how much of each thing goes in their bowl.
The possibilities are truly endless. You can stick to your tried and true favorite items or you can let a particular cuisine (Italian, Indian, Thai, etc.) guide you to a special adventure.
You can make things ahead of time. This is a great plan ahead meal. Cook rice, beans, and even veggies ahead of time, and simple warm and add condiments or fresh herbs when you are ready to eat.
Makes great use of odd and ends. If you have a few carrots, some zucchini, half a cabbage, really whatever remnants lay in your refrigerator or pantry, the rice bowl is a great way to put all of those stragglers to good use.
Leftovers. I’ve said it before and I’ll say it again, leftovers are the BEST! Depending on how much you make, you can get a whole other dinner out of these rice bowls, or they make a terrific lunch. I purposefully cook extra beans and grains so that I have plenty of lunch time options ready throughout the week.
I hope you will give these rice bowls a try. I am still experimenting with the production parts of these videos and am hoping to do more cooking videos in the future. As always, I welcome your questions, feedback, and suggestions for upcoming topics.