The Fantastic Friday Five: Tofu scramble, Confident kitchen spontaneity, and Gifts

The Fantastic Friday Five is a weekly series featuring odds and ends from my everyday life – food, running, gardening, home-ownership and more!

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#1:  Spring rolls… handheld, dip-loving salads!

I’m getting a little ahead of myself here, but I’ve been loving making spring rolls lately!  I’m getting ahead of myself because these fresh, tasty, bundles of happy will have the opportunity to star in their very own post soon (keep your eyes peeled!), but I just couldn’t keep the spring roll love to myself.  They really are easy, and they provide a handheld alternative to salads when you really want the taste and crunch and overall goodness of fresh veggies.  And you are almost required to dip them in sauce.  WIN!  Consider this a sneak preview…  :) Continue reading

Kale and cabbage salad with cashew-sesame dressing (vegan/gf)

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Have I mentioned that I love kale?  I believe I have, but the topic merits re-visiting.  It’s especially wonderful in winter, on those days when all I want is GREEN and delicate salad greens are hard to come by (unless you bully other people out of the way at the farmers’ market, and that’s just not my style).  Well the other night, Travis was coming home late from a work outing involving food and I knew he wouldn’t be hungry for a full meal (and I didn’t really feel like cooking something hot anyway), so I checked the fridge to inspire me.  Lo and behold, I had a bunch of kale and also some beautiful purple cabbage from the market.  I knew I wanted to make a salad, but the dish didn’t click in my head until I thought to use a cashew dressing, much like the one I like to use on noodles/rice/quinoa, as described here.  Long story short, it was so delicious that we ate some, and then ate some more… and then we had to stop ourselves from being stuffed with the amazingness. Continue reading

Roasted Tomato-Basil Soup with Tofu and Spinach (or, what to do with your leftover soup)

Yesterday I posted about some delicious tomato soup I had made with a great farmers’ market find – fresh-frozen heirloom tomatoes.  I roasted them up with some garlic and onions and the result was fabulous.  Find that story here.

Travis and I enjoyed our leftover soup with the extra sandwiches I had made (see same post above) the next day, but I wanted to make something different with the little we had left after that.  Well, that’s part of the reason I wanted to create something new out of it… because there was really only one serving left, and we were two hungry people.  I scoured the fridge and the pantry and found some likely subjects:  tofu, rice, and spinach.

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