For just about a year I’ve stood tall on an almost radical soapbox randomly voicing my opinions to you dear readers and people who have asked me questions (or not…sorry parents) about dietary choices. I apologize if I’ve bored you, I apologize if I’ve annoyed you, and I apologize if you’ve had to personally deal with my at home crazy antics.
I can tell you that this past year has been interesting and I’ve learned a lot about myself, the people around me, as well as the ever evolving food and farming industry. So now, standing here a year later…here’s an update:
1. I still avoid GMO’s as much as possible, every now and then there is a slip up (some soybeans) but I’m still pretty much there. I’m very big on not eating anything with HFCS in it as well as any product with an ingredient list that reads like a Chemistry experiment.
2. All beef is gone. Beef in its most true form had been removed from my diet a year and a half or so ago after constant bouts of sickness and the food poisoning incident that pretty much turned me off forever, however, over the past year I have excluded gelatin as well. I do still partake in everything dairy…milk, yogurt, Dojo Gelato, cheese…oh how I love cheese (cow, goat, cashew)
3. All Pork is gone. No bacon, no pork belly…crazy I tell you. It’s not missed. At this point I’ve settled myself at just being a fish and poultry girl, however, for Lent I’ve put myself up to the challenge of giving up chicken. I’m not sure if I’m not thinking or that the overkill of studying I’m doing for school (yay school again) is just taking over too much of my brain power.
4. Hormone free is still a top priority for me especially since I’m trying to manage my Thyroid levels. The family has been slightly on board with this and even welcomed a hormone free, free-range turkey into our traditional Thanksgiving feast. Sustainability and humaneness are also top priority.
5. Somehow I’ve found my way to tofu…
…..and I like it!
Seared Tofu with Soy, Vegetables, and rice
Recipe adapted from One Two Simple Cooking
1/3 cup Soy Sauce
2 tsp Sesame Oil
2 T Brown Sugar
2 T Water
1 tsp chili flakes
1 T Scallions, shiffonade
1 T Fresh Ginger, grated
2 tsp Sesame Seeds
1. Combine the ingredients in a bowl, microwave until the brown sugar has dissolved (a short time, maybe 20-30 seconds). Set aside.
6 each medium Carrots, sliced or bias cut
3 cups Broccoli crowns
1 cup Snap Peas, bias cut
1/2 medium Onion, sliced
2 cloves Garlic, minced
1 pkg Tofu, firm pressed, sliced into a 1/2 in pieces (I recommend Nasoya brand)
or chicken or pork, diced
1/4 cup Tbsp Peppers, red or yellow, diced
1/2 cup corn kernals
3 Picked Radish, sliced
Rice, brown or jasmine
1. Prepare a sheet pan by lining it with paper towels. Drain the tofu and slice it into 1/2 in pieces, place on the paper towels and gently salt, top with more paper towels. Set aside for about 5-10 minutes, remove the paper towels.
2. Cut all of your vegetables. In a medium heated and oiled pan, saute your carrots until fork tender. Place in a bowl and set aside. Next add the garlic, onion, snap peas, and broccoli into an oiled pan and saute until fork tender. Place in a separate bowl and set aside.
3. In another well oiled and medium heated pan, begin to sear the tofu. After you’ve placed the tofu in the pan give it a light drizzle of your sauce. Cook it for about 2 minutes each side or until golden brown, place on another plate lined with a paper towel to remove excess oil.
4. Assembly: In a bowl place a small scoop of rice at the bottom. Add the cooked vegetables, diced peppers, corn, pickled radish, and tofu. Drizzle with sauce and dig in!