2 Veggie Heavy Dinners

...that also use many of the same ingredients, so less shopping & waste.

Not a ton of cute stories this week. Basically one of those weeks that Mom announces “We haven't had enough veggies, everyone’s eating more fruits and veggies this week” and forces everyone to play ball. Always the bad cop around here. I’m also constantly having the internal dialogue of “I have so much in my pantry that needs to get used - STOP buying new things!” But I can’t resist. Buying food for me is like buying clothes for some women. All to say that I was trying to use up some reserves of things like roasted peanuts, rice, coconut milk, etc. 

Here’s what my plan was for the week, including a grocery list.

You make 1 pot of rice that goes with both a Winter Squash Curry and a Simple Stir Fry. Both can be garnished with chopped peanuts and cilantro, but by all means you can leave those out. The grocery list and loose plan is below. The recipe for the Curry is going out to subscribers later this morning. This curry recipe is great because it’s 1 pot and once you get how to make it, you can make it over and over by switching out the veggies and proteins you use. 

To Buy:

• Garlic

• Ginger

• Winter Squash (Honeynut/ Butternut or Kabocha/Red Kuri)

• Shiitake Mushrooms

• Carrots

• Broccoli

• Snow Peas or Snap Peas

• Cilantro

• Lime 

• Tofu (if using for the stir fry)

• Curry Paste, yellow, red or Masaman (there’s a lot more info on this in the Winter Squash Recipe)

• Canned Coconut Milk (unsweetened and full fat)

• Chicken Stock (1 box)

• Peanuts or Cashews

• Boneless Skinless Chicken Breasts (2)

You Might Already Have:

• Rice

• Oil

• Fish Sauce

• Soy Sauce

• Cornstarch

• Peanut Butter (smooth unsweetened)

The Plan: 

Night 1: I make the Winter Squash Curry with a big pot of Rice (served with both dinners). While I’m cooking and the kitchen is already dirty, I prep for the Stir-Fry. I cut and steam all the veggies ahead, this makes the cooking time super quick the next day. The tofu can be cut up and marinated in the soy and oil - just leave the cornstarch dusting & roasting for the next night. The curry also gets better with time so I did all of this the morning of Day 1 when I still was full of energy as opposed to 4pm (nope!). 

Night 2: Pop the tofu on a baking sheet lined with parchment and get it in the oven. Make the Stir-Fry. Done. 

The Stir Fry:

I could elaborate on this, but I prefer to give my stir-fry veggies a quick pre-steam. This not only cuts down on cooking time in the stir-fry but I prefer the taste this way. I think it uses less oil and the veggies just taste cleaner and less oil logged. That’s just me! 

In a pan with some hot oil:

• Garlic

• Ginger

• Broccoli

• Mushrooms

• Carrots

• Season with soy sauce, a dash of fish sauce, a dash of chili oil or sriracha

• Turn off the heat and toss in crispy tofu, chopped peanuts or cashews and cilantro

Crispy Tofu

This is not my invention, it's a recipe out of one of my new favorite cookbooks The Weekday Vegetarians. 

In a bowl, gently tossed:

• Cubed extra firm tofu (from 15 ounce block)

• 3 tablespoon oil

• 2 tablespoons soy sauce

• 1 tablespoon cornstarch 

Parchment lined baking sheet. Roast @ 425° for 20 minutes. 

MiniMouths:

Dean’s dinner two nights in a row were pulled right from this grocery list: Tofu cubes that had been sitting in olive oil & soy sauce plus steamed broccoli with butter. I never would have thought to give him tofu like that but a fellow mom at my old daycare said her son liked it. I think the texture is right and anything with soy sauce Dean is game. It also reminded me of a meal you might get at a fancy wellness spa!

Things I’m Loving This Week:

1. Granola, Yogurt & Fruit Bowls: I go through breakfast phases, we’re in this phase now. I made a big batch of granola this week. Granola is something I highly recommend you make homemade - it’s not hard and a big batch keeps well. Store-bought is typically pretty blah and it’s full of sugar (basically crushed up cookies). This way you have ultimate control over the quality of oil used, the amount of sweetness, and the levels of healthy stuff like nuts and seeds. Then I put a lot of care into these breakfast bowls. Cutting the fruit nicely, drizzling with almond butter, maybe a sprinkle of cinnamon or ground fennel seeds. The base is the best quality yogurt I can buy - grass fed, plain, organic. All of that leads to something that is really enjoyable. The energy, vibration and love you put into your food is what you get out of it - sounds hokey but it’s 100% true. 

2. Elderberry Syrup: Any moms out there with little kids, especially in daycare, can give me an “Amen” on how everyone has a cold every other week. Germ bags, these kids. All three of us have gotten on the Elderberry Syrup train to try to boost our odds. Anyone have any compelling testimony on if it actually works? Would love to hear your thoughts. 

3. A desire to Juice: Before Dean (BD times) my husband and I went for years making fresh green juice at home almost everyday, it was awesome. It’s been a while. But I just received a shiny new and sharp blade for our juicer and I’m feeling inspired to start it up again - it makes us feel so invigorated. The fact that we have a dishwasher now and the price tag for a green juice in town are both motivators.

Hope everyone’s feeling those special feelings that come along with a chill in the air - whatever that is for you. I love it and it’s inspiring on a lot of levels. Talk next week XO Liv