Welcome to first instalment of This Week in Green Shit! You can catch all of my filtered food posts on Instagram, but I’m going to highlight the best ones each week because it’s my blog and I’ll do what I want.
I mentioned to le bf that I wanted a cast iron skillet. He had one but seasoned it with meat, so we needed a His and Hers version. He surprised me with one last Sunday (get your girl a skillet, girls love skillets), so I made this big-ass salad with cast-iron tofu:
For the tofu:
1 block firm tofu
2 tbsp olive oil
1 tsp garlic powder
1/4 tsp sea salt
1/4 tsp onion powder
Press the tofu for at least half an hour. I wrapped mine in a tea towel and put it between two plates. I then put my new heavy-as-hell skillet on top of the plates to really squish the liquid out. Cut the tofu into rectangles. Heat the skillet over medium-high heat. Combine the tofu, 1 tbsp of oil, and spices in a large bowl. When the skillet is hot, coat it with the other tbsp of oil. Place the tofu in the skillet (carefully, oil jumps and I still have some battle wounds from my first attempt to pan fry tofu) and cook until golden brown. Flip each stupid little piece (this shit takes forever but it’s worth it) and cook evenly on the other side.
For the green shit:
While your tofu cooks, cut up a bunch of veggies. Or do what I do and move in with a chef and ask him to julienne carrots because it’s hard and he’s so much better and you let him touch your boobs. Use whatever veggies you’re into. I went with rainbow carrots, cucumber, grape tomatoes, peppers cut up tiny because they’re still not my fave, and snow peas.
For the topping:
I put seeds and nuts on everything. Pepita, sunflower, pecans, walnuts, almonds, go crazy. I threw some hummus on there because it’s awesome, and made a red wine dijon vinaigrette. The tofu was the star of this dish anyway.
Next up, soup. I loooooove soup. I make soup once a week. I make soup puns at least as often. Since it’s fall and everyone is sick and gross, I went with a carrot ginger concoction:
Fun fact: This soup was the first thing le bf and I made together almost a year ago.
1 small sweet onion, diced
1-2 cloves of garlic, minced
2 tbsp fresh ginger, minced
1 bag of carrots, roughly chopped
2 tbsp olive oil
1 apple, diced
4 cups vegetable broth
2 tbsp apple cider vinegar
salt and pepper to taste
Sauté the onion and garlic over low to medium heat in a large pot or dutch oven. When the onions stop making you cry, add in the carrots, ginger, and apple. Sauté about 5 minutes and add broth. Simmer for 20 minutes. Dump in a blender and process until smooth (you can use an immersion blender but I usually end up wearing half the pot when I use mine). Feed it to your sick friends and boyfriend because the best defense is a good offense.
Finally, the weird moment you’ve all been waiting for: chocolate hummus! I wish I could take credit for the idea, but I saw a post on IG for brownie batter hummus and needed to make something similar happen. I was not disappointed.
1 can of chickpeas
3-4 tbsp coconut oil
3 tbsp unsweetened cocoa powder
1/2 tsp vanilla extract
a pinch of salt
maple syrup to taste
Throw it all in a food processor. Taste it. Too thick? Add water. Not sweet enough? Add more maple syrup. You could sweeten it with honey, agave, or sugar. I had it on toasted pita with cinnamon for dessert and with a banana before yoga. 100% would recommend.
And that’s it kids, a few of the hippie recipes I made this week.