Hello readers. Let’s face it, 2020 has been a pretty awful year all around. I’m sure we can find bright spots but it’s been grim. And now hurricane season has arrived. Yikes! But I did not decide to write again because of “all the bad stuff”. No, I figure I like to write so I should write. I’ve cooked and I’ve baked and I’ve taken pictures of food but that’s been it. I’ve also been sewing, clothes for me, and masks for everyone!
So what is new with me? We did find some campgrounds open this summer and have had a few camping weekends. Finally my daughter and the grandchildren were able to join us for two nights this month in their humongous tent.
Earlier, in the middle of the summer, I fell off my new bike and broke my wrist, the one on my dominant hand. It’s hard to do many of the things I enjoy without the use of my right hand. Hubby has been, literally, my right-hand man! After surgery and physical therapy I am on the mend. I have been out of work but will be returning soon. Returning to work will be an adjustment. Teleworking was an adjustment earlier this year, and now going into a new office space (they moved us around, the space is not really “new”) and then figuring out how long and if partial teleworking will still be in place. This bit of a taste of “retirement” will come to an end.
Hubby recently decided he would like to reduce carbohydrates to address the pandemic weight gain. I, too, have gained. Any change in eating habits in this household must come from Hubby. I have not been able to induce him into any changes such as less meat, lean meats, more fruit and veggies, vegetarian fare, etc. I was thinking of eating in a semi-vegetarian way, vegetarian during the week and meat on the weekends. That would be 4 days vegetarian (not vegan, I like my eggs and cheese, and need the calcium) and three days of meat. Sounds reasonable to me. I’ve also been getting produce delivery from Imperfect Produce and have need to use the vegetables in a timely manner.
So I got out my One Pot Vegetarian (by Sabrina Fauda-Role) cookbook and browsed. So tonight I cooked an adaptation of her recipe for Sauteed tofu, broccoli and butternut squash on pages 82-83. I do not have tofu in the house, nor do I have butternut squash. I’m also cooking this just for me. So here’s my list of ingredients:
- 3-4 tablespoons coconut oil
- 1 small head of broccoli, sliced
- nub of ginger, peeled and chopped, about 2 tablespoons
- 2 small carrots, cut in rounds (original recipe calls for a pound-plus of grated butternut squash)
- 1/4 cup soy sauce!!! this was too much. Use 2 tablespoons at most, maybe even two teaspoons.
- 2 ounces goat cheese with herbs (original recipe calls for 9 ounces of herb tofu to be sauteed in the first step with the veg.)
- 1 Tablespoon coconut flakes, to serve
Heat oil and saute the broccoli, ginger, and carrots for 10 minutes, stirring as needed. Then add the soy sauce and cook for another 5 minutes at the end of which I added the cheese and stirred until melted into a nice sauce. Serve in a bowl and top with the coconut.
This was tasty but clearly there was too much soy sauce for my taste. If I used twice the vegetables, the amount given may have made more sense. The original recipe’s butternut squash would have absorbed more of the soy sauce along with herb tofu. My single serving did not need all that soy sauce.
This cookbook is excellent. These one-pot dishes can be adapted easily. I have mine covered with post-it notes and commentary on what I have made and what I would like to make. I hope to make more vegetarian dishes to round out our eating habits, both for our health and for the planet.
Be well, stay safe, avoid crowds, wash your hands, and wear the mask!