A FOOD UPDATE!

OH MY!

I haven't posted food or recipe in AGES!! Life has been super hectic, and we found out that we are expecting!! So on top of trying to wrangle in a new homestead, preferably a cute little house with some land in one of the most expensive counties in the country, living between two cities and starting a new job, I have not had much time to cook AND blog!

This is just a recipe for a simple baked tofu sandwich and a kale and broccoli saute inspired by Cate from Cate's World Kitchen !

I officially move to the DC area on Friday (where the Hubster has already been living for 2 months!) so updates will be sporadic and probably sparse until the beginning of September, but then I should be back on my feet and cooking up a storm! Even though I have not been cooking much, I have been collecting new cookbooks and recipes to make once I am settled, so stay tuned!

Baked Tofu:

1/2 block of Extra Firm Tofu

Simply marinade the tofu. I put the tofu into a tupperware container, and covered it half way with the dressing. Then put it in the refrigerator for a few hours, flipped it over and let it sit for a while longer. Then I put it in the freezer (I actually left it there for about three days because I was too busy to cook), when I was ready to cook it, I put it on the counter to defrost for a few hours then baked it at 400 degrees in my little toaster oven for 20-30 minutes. 

Before baking it, I poured the left over dressing from the marinade over it. I did not flip the tofu while it was baking, but you could. 

I served it on toasted whole grain mutli oat bread with mixed greens, tomatoes and fresh ground mustard. 

The tofu was super chewy and delicious. 

Steamed Kale and Broccoli Salad with Garbanzo Beans

This was inspired by this recipe, but I was super starving and did not have all of the ingredients, so I improvised. I was very happy with the results, but I am still excited to try the real thing (because they are rather different!) The coconut oil and cinnamon were fantastic compliments. Enjoy!

2tbsp coconut oil

2 handfuls of chopped kale

1 handful broccoli crowns

1/2-1 can garbanzo beans

1 medium onion, dinced

2 large cloves of garlic, minced

cinnamon

salt and pepper

1/4 c water

1. Saute the onion and garlic and broccoli in the coconut oil until tender.

2. Add the kale and garbanzo beans. Fold Together.

3. Add salt, pepper, cinnamon and water and cover to steam until kale is a vibrant green and broccoli is the desired tenderness.