Banish bland tofu by giving it the freeze. As the water-rich tofu freezes, ice crystals form and swell. When you thaw and press it, much of the water drains away, leaving space for marinades and a meatier texture. I thought this was a vintage hippy technique, but it turns out that Japanese and Chinese cooks […]
Core
Pepper Bash
Cook peppers, onions, mushrooms, and salsa together to give yourself a flavorful jump-start on meals all week. This super-nutritious mix works well in tacos or burritos, sandwiches, with pasta, and even as a side dish or dip. The mushrooms cook down to create a savory base rich in umami. It’s hard to believe that this […]
Mushroom and Garlic Cubes
Save money and time by cooking a pot of mushrooms and garlic, then freezing the results in ice-cube trays. Pop a few of these umami bombs into sauces and stew to deepen flavor. Save time by chopping a big batch mushrooms and garlic in a food processor instead of by hand every day Save money […]
Tuxedo Rice
Fancy up your brown rice by cooking it with tiny black lentils. You’ll get lots of advantages from little effort: more protein, less greenhouse-gas emissions, more flavor, and less arsenic. Thanks to my friend Elise for the inspiration. She cooks lentils and rice together, then tops the mix with stir-fries, salads, or roasted vegetables for […]
Whipped Coconut Cream
I missed whipped cream when I stopped eating dairy until I discovered the magic of whipped coconut cream. It’s perfect on top of cakes, pies, or anywhere you’d use whipped cream. The main trick is to refrigerate a can of full-fat coconut milk upside-down for the day before so the coconut milk will separate. Add […]
Better than a Butternut Squash
Is there a winter squash that tastes better than my usual favorite, the butternut? Today, I roasted three to find out: a butternut, a kobocha, and a tetsukabuto, aka a green pumpkin. Farmer Beth Haarer of Wild Onion Farms inspired me with her note to her CSA subscribers: Kabocha squashes are hands down your favorites, […]
