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| Grilled Tofu with Spicy Coconut Sauce
The beginnings of my move are underway. Each day is a task of clearing out another section of the loft, separating things from my past and deciding which I will carry with me into the future. This is a cathartic and exciting time. I’ve been great places and I am now on my way to something altogether new. All the things that used to weigh me down and crammed my corners are now an ever lightening load.
Finding time to cook, let alone eat, has been trickier, but when I get to the stove it’s far more satisfying. It’s the constant touchstone and keeps me grounded.
A snowy head of cauliflower has been haunting me every time I open the fridge. Can’t say this healthy cruciferous veg is my fave but it’s growing on me. The bigger challenge is there is SO MUCH of it. What to do… what to do…
Mashing steamed cauliflower is a recipe I came across about 3 years ago. It’s remarkable how tasty it is. The mellowness of the coconut counterbalances the sulphur tang in the cauliflower. I wouldn’t call this mock mashed potatoes, though some do, rather it’s a winner for what it is. There is enough flavor here to pair with some roasted chicken or pork chop, without overpowering the meal with coconut.
 Before grilling the tofu I gave the slices a good juicing of lime juice. Not only does this add flavor to what otherwise is bland, but the vitamin C in the juice will aid the absorption of the iron in the spinach.
A quick reduction of the remaining coconut milk after the mashing makes a creamy decadent sauce with healthy fats. This meal may be way too healthy, but more importantly it’s really delicious.
 Coconut Tofu with Cauliflower and Spinach
serves 4
1 head cauliflower
1 can light coconut milk
1 large bag of spinach chopped
2 cloves of garlic, minced
1 lime, zest reserved
generous pinch of red pepper flakes
.5t fish sauce or salt
pinch of sugar
1 block of firm or extra firm tofu
Break cauliflower into smaller pieces and steam until just tender, not to mush. Add enough coconut milk to make a rustic mash. Add salt to taste.
Drain tofu. Slice into .25″ slices and sprinkle generously with lime juice.
Place remaining coconut milk, approximately half a can, into a small saucepan and stir in half of reserved lime zest, pepper flakes, fish sauce and sugar. Simmer on medium low until reduced. Adjust seasoning to taste.
In large frying pan warm 2T olive oil and sautee garlic gently over medium heat until just cooked. Add rinsed but still damp chopped spinach and sautee. The water from the spinach with add steam and keep the spinach green and bright. Err cooking spinach on the under side to retain as much of the vitamins as possible as well as flavor.
Heat a grill pan on medium high. Generously oil pan and grill tofu.
Build the dish by laying down the cauliflower down first. Pile on the bright beautiful spinach and then lay down the tofu. Add the remaining zest into the sauce and spoon over the tofu.
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Healthy Recipes
Winter Salad To Support Our Better Days
We all start the same way. “This year it will be more vegetables and more exercise!”
The problem for me is I find it harder to eat vegetables in the Winter. I was once told by an Ayervedic practitioner that I am of a certain type that does not like cold- that is cold in my body. According to her I am better with steamy things, earthier foods and spice. (I’m pretty sure chocolate fits in there somewhere too) Though I don’t know how much stake I put into that thinking, I do have to admit when the cold North wind blows I relate. For instance- though I love yogurt, I’m not prone to eat it in the chiller times, and I drink hot tea now rather than iced tea.
I do cook myself hard squashes when I have the time and adore them, and many a vegetable bin has been transformed into a creamy soup. All this is very well and good, but I so like and need a salad from time to time as well.
This salad is super quick and easy. It is three beautifully dramatic layers of color, texture and tastes. It’s surprising how the three compliment each other. Laced with some feta cheese, some fennel fronds and the zest of the lemon from the dressing it’s just lovely. No need to get fussy here, just grate your veg right over the plate and let them pile on. The dressing is a basic vinaigrette using lemon juice for the acid.
I just let mine sit out for a bit to come to room temperature, then I can blithely dig right in.
Carrot, Fennel and Beet Salad
A loose interpretation of Martha’s Recipe 12/11
serves 2 generously or 4 sides
1 large fennel bulb
2 large carrot, washed
1 large beet or 2 smaller
.25c low fat feta
1 lemon, zested
1t dijon mustard
1sm clove garlic, mashed and minced
enough quality olive oil to balance lemon juice ~6T
First cut the fennel bulb in half and trim the hard knot from the core of the bulb
Using either a mandoline or knife, slice paper thin. Fennel can be a bit hard and tough, but when sliced super thin it’s divine.
Next grate carrots directly on top. I don’t peel my carrots, just give them a good scrub. Plenty of nutrients in that outer skin.
Peel the beet(s) and proceed with the same. Mix up the textures of the vegetables if you like or you can do the whole thing on a box grater.
Sprinkle top with feta cheese to taste along with the lemon zest and small fennel fronds
Make vinaigrette by squeezing juice into a small bowl and stir in the garlic and mustard.
While trying to obtain a 1:3 ratio of acid to oil, slowly whisk in the oil creating creamy goodness. Check for balance and add some S&P to taste.
Drizzle the dressing over the vegetables and let it seep down in and around. No need to toss, though you are more than welcome to- it looks just as beautiful and just as tasty.
Ginger Poached Chicken Broth Soup
As the holidays season descends upon us and the days get short and compact, it’s a lovely thing to come home to a warm brothy soup that only takes a short while to assemble and prepare.
This soup is a standby for me and it lends itself to creativity depending on what’s on hand in the cupboard or vegetable drawer. You need just a few basics, such as garlic, ginger, chicken broth and chicken, but from there on- you can “McGuyver” this dish anyway you would like. Leftover noodles or rice can find their way into the pot, or left over veg and the odd ends of this and that- mushrooms, carrots, cauliflower, spinach, etc.
I’ve set the stage for the classic here- but I’ll leave the rest to your interpretation. The primary thing is to make a warm flavorful broth and keep it healthy and light. The perfect revival to a day of dashing.
Ginger Poached Chicken Broth Soup
serves 2 generously
3T of fresh ginger peeled and sliced into matchsticks
2cloves garlic smashed and rough chopped
1T vegetable oil
2-3 star anise pods
48oz box of your best low sodium chicken broth
soy sauce to taste- start with 2T
1 large chicken breast or leftover cold chicken cooked
1 bunch scallions, sliced into rings including whites and greens
1 baby bok choy, quartered and washed
drizzle of hot chili sesame oil
In a large pot warm the oil over medium heat, gently cook the garlic to release the oils. Do not toast.
Add the ginger and the star anise and then pour in the broth and soy sauce. More can be added right before serving to adjust for taste.
Allow to come up to a boil and then slip in the uncooked chicken. Gently simmer until cooked through. Time will vary based on the thickness of the breast, but allow 20 mins or so. If using precooked chicken allow the broth to simmer for 15 minutes to develop the flavors and then add the chicken to warm through.
Right before serving add the bok choy and allow to gently cook to a tender/crunchy stage- just a minute or so.
Top off with scallion and a drizzle of hot chili oil right before serving and add more soy sauce if needed to taste.