The easiest thing about tofu stir fries is that all you have to do is switch up the veggies and it feels like a totally new dish! Take it one step further and add nuts or a different sauce and then it’s really something unique. This combo had peas and mushrooms with quinoa and peanuts. I’ve (finally) discovered the trick to sautéing tofu to get a golden char on it, and that is (a) using a non stick skillet, (b) using oil, (c) using high heat and (d) not stirring it too much. In the… Read more >

Rolling meatballs is SUCH a pain. It’s probably the kitchen task I hate the most. And yet, meatballs are the sh*t and everyone in the family loves them. This recipe in particular was a big time winner that I would make all the time if it weren’t so tedious to scoop and roll, scoop and roll, scoop and roll…over and over again while getting raw meat all up in my ring and fingernails. Luckily, Stonewall Kitchen tikka masala simmering sauce made up for the lost time. Obvs this is not sponsored or anything because I… Read more >

We made a BOLD decision this Sunday to do a day trip to the Monterey Bay Aquarium. I won’t bother you with the details, but it wasn’t intended to be a day trip. We made the most of it nonetheless!! There is SO MUCH for an animal/science lover to geek out on, so pattycakes was in his element all day long. Thank goodness he can read on his own now! Highlights for me were the various feedings we got to see, especially the deep sea one. Watching schools of tens of thousands of sardines circle… Read more >

Honestly, who doesn’t love holiday meals? I love them so much that I have basically re-made my favorite parts (roasted Brussels sprouts!!) every week since Thanksgiving. This meal is from back when we still had Christmas leftovers, because my parents hugely overestimated the amount of turkey they should make and we were the lucky recipients of the calculation error. No complaints! There was some leftover veg too – roasted carrots/parsnips/rutabaga/turnips and Brussels sprouts with candied walnuts. Put em all together!! Plus my go-to lemon miso vinaigrette, massaged into kale and spring greens, plus some wild… Read more >

I shared what my latest breakfasts have been looking like in my last post, so now I’ll show my latest lunches. I’m in a tempeh phase!! At first I used one block, but then I discovered I wanted this meal over and over, so I decided to make it with two blocks of tempeh (and two bunches of kale), so it would last more than one serving. First I saute the tempeh with sesame oil and tamari, until it gets browned all over. Sometimes I will add a few tsps of water mid saute, to… Read more >