Tofu & Squash Soup, Salad

>Roasted Tofu Squares
>Squash chunk soup
>Pomegranate & Arugula Salad

If there's anything having this blog has achieved is getting me to make more soups. Which is kind of the purpose, right? I really disliked soups and don't ever make them, but now I have somewhat of a new-found appreciation for them. Yay me!

And squash- The produce that keeps on giving. These babies keep for MONNTHSSS. We have squashes that we got in October still holding us down in March, April, May... Whoa!

Recipe: Orange & Green Goodness

 Eat your colors!

Today's color is Orange (with a touch of green)
Butternut Squash
Mandarin Orange
with Basil and Mint Leaves.

As Fall's bounty comes to and end, we can still eat squashes 'cos these babies usually hold out for a bit; you can store them for a while and still enjoy them long after everything else is gone.
To make:
>Throw the whole squash into the oven on baking tray (or if it's not to hard you can cut it in two first and take out seeds). Once roasted cut out cubes of the meat & throw into a bowl.
>Peel and separate mandarin sections, throw into the bowl.
>Add fresh mint and basil leaves
>Add a like bit of olive oil, salt and black pepper.
>Toss
>Yum!

Oven-Baked Tofu Scramble

I love gas-powered cooking ranges. I love my oven. I love cast iron pans.

I swear with the combination of these two things, I can't go wrong with meals I make. They are a magic team.

On days when I am lazy, or busy, or making a lot of things at once (like brunch or dinner parties), my oven and cast iron pans are my best friends.

Almost like a crock pot. You can just toss everything in, turn over to anywhere between 350-450 degrees, depending on what you're cooking. Check back in 15 min-1hr later and your meal is ready.

I usually make tofu scrambles over a stove top, but sometimes I remember I can just toss it in the oven to create effortless magic. The good thing about this is that it also saves it from becoming to mashed up (unless that's what you want. I sometimes do).

For this
Cube some Extra Firm Tofu
Chop some Bell pepper, onions (and other veggies you like)
Add oil, salt, peppers, and other spices and herbs you like
Throw into oven at 400 degrees

Cook for about 30 mins, check and turn over, cook for longer if you want browner.
Ready!

Pan-Grilled Tofu, Sauteed Greens & Potatoes

>Extra-Firm Tofu seasoned with salt and spices and grilled in a cast iron pan
>Mixed Greens sauteed in onions and olive oils with apples to cut the bitter
>Cubed potatoes loaded with herbs & spices and cooked with bell peppers and onions, simmered in a pan.
>Spring Greens Salad

Recipe: BuzzwordFood Salad

The concept of this salad makes me laugh. It comes from the 'Superfood Salad' movement. Apparently they have these at Whole Foods (I don't really shop there except for urgent situations or quick natural food finds) so I don't know. But I actually got one on a road trip back from Oregon to Oakland at a Fred Meyers. I thought 'oh what a great idea!'. I liked the salad a lot, and I've decided I will go on to make various versions and themes of superfood salads, except I will be calling them BuzzwordFood because basically it's all the trendy new foods that we are going crazy about these days. Lol!

In this Salad:
Quinoa
Sunflower Seeds
Pomegranate
Avocados
Kale
Cherry Tomatoes
Black Beans
Red Onions
*and in my snootiest voice* all tossed in a home-made acai berry juice dressing (acai berry juice, non-fat yogurt, olive oil, salt, black pepper).

You too can make your own BuzzwordFood salad with these or other 'superfoods'.