Cashew-Ginger Tofu and more...

The other night I really wasn't sure what to make for dinner. I knew I wanted to test my new recipe for Cashew-Ginger Tofu, which is a very easy sauce pureed in a food processor and then poured into a baking dish with extra-firm tofu. Then, what to have with it...

Well, I knew I wanted to pair the tofu with quinoa, so I put on a pot. Then, I had some fresh kale and broccoli, so I decided I'd saute them together with olive oil, garlic, and a touch of sea salt just before the rest of the meal was ready. That really would have been enough except that I knew the tofu would be rich in that sauce, and a little salty, and that along with the kale and broccoli, I was wanting something with a sweeter note.

Hippity Dippity Sidebar Caution!: This is the VATA in me. Don't know if any of you follow, or are aware of Ayurveda. (Which is utterly fascinating, by the way. I learned about it many years ago on a trip to Arizona, and have since bought books on it and found it insightful and captivating. You can determine your 'dosha' through this link). Anyhow, I am about as close to 100% of a vata dosha as you can get! I have even thought about designing a few 'vata', 'kapha', and 'pitta' pacifying recipes for the new book, but I'm probably getting in WAY over my head with that!

So, off I went to balance that vata energy! I pulled out some yams that were quite small, so I baked them whole at about 400 degrees. Then, I thought - hmmm, a sauce for the yams and sauteed greens? I pulled together a Warm Balsamic-Maple Sauce for drizzling and decided to include this in the book too - it was fabulous and great the next day cold drizzled on my sandwich.

This meal was "yum, yum, yum, delicioso!" (backpack, backpack - Dora reference for all of those without kidlets) and came together much better than on nights when I think I've got everything well-planned and organized. huh.