beauty that moves

Baked Tofu

Our weekend was busy and full, Adam's younger brother came up from New York to celebrate his birthday. I didn't have a chance to spend my usual Sunday afternoon in the kitchen cooking for the week ahead (instead we spent the afternoon roaming through the woods on an early springtime, rain-soaked hike... pure heaven). So, while I sit here this Monday morning before I head off to work, I feel totally unprepared for the week meal-wise, and I'm letting that be a good thing. I'm curious to see how the week will play out without having a plan. My guess is it will reconfirm my thinking that a little time spent planning and preparing ensures there is always something healthy and whole to eat on hand.

 

 

I do have some wheat berries cooking as I write this and will turn those into a salad. In my next post (or very soon) I'll talk about these often mentioned around here grain salads, some of you asked if I'd get into more detail about that. Happily! Today though, I'd like to share more specifically how I bake tofu. Instead of giving you a straight up recipe, let's talk about technique. That is really what it comes down to after all.

 

 

Baked Tofu

First, slice a pound of tofu into quarters, as shown above. Place in an 8 inch square glass pan. Next, whip up a basic marinade... try something like this, it's what I've been using lately:

• 2 Tbls. extra virgin olive oil

• 2-3 Tbls Tamari (or soy sauce)

• 2-3 Tbls water

• 1-2 Tbls maple syrup

• 1/2 tsp garlic (I've just been using granulated garlic lately [these photos are oldies] so it dissolves nicely and doesn't get overly browned when baking the way fresh garlic can sometimes do)

• a little freshly grated ginger if you like

• sea salt and fresh black pepper to taste

Directions:

1. Mix the marinade ingredients together and pour over sliced tofu in the baking pan. Carefully flip and turn tofu pieces to coat all sides.
2. Marinate for 1/2 an hour or so. Turn/flip tofu and marinate the other side.
3. After it has marinated, place the pan (with marinade), uncovered, in a 300-325 degree oven and bake for about an hour, maybe a little more. 
4. Take the pan out, flip the tofu and re-drizzle the marinade. Put the pan back in the oven for another hour or so. This should just about do it. Between 2-3 hours is about right.

 

 

I don't worry about timing this too perfectly. Just remember, you are going for low and slow here. You are basically dehydrating the tofu - the longer you cook it, the firmer and meatier the texture.

Some recipes suggest you press the tofu first to release excess moisture (I used to do this), I find that it isn't really necessary. The moisture will bake out in the oven just fine.

 

 

I hope this is somewhat clear to you. I actually made a video post this morning as these instructions are really better understood in a conversation rather than written out, and if you were here at my house it would be so much easier to just say "don't get hung up on the measurements or the list of ingredients in the marinade... I don't even measure any of it, just drizzle a bunch of things in the pan and stir it up with a whisk... the baked tofu will firm up a little more as it cools... slice it over salads, wraps or sandwiches, or keep it in the fridge (or freezer!) for a night when you need something to throw into a stir fry or diced into soup... also... know your tofu! tofu doesn't grow, therefore it is processed in some way, there is some junky tofu out there, be familiar with your tofu maker... and blah blah blah."

You can imagine how much I rambled on in the video and hence my reason for skipping its posting here today. ;)

However, I'd love to invite you to join in the conversation. Please share within the comments if you have any questions or would like to discuss your own experiences/techniques, maybe marinade additions that you love (sesame oil is great too!). I've enabled Typepads new interactive comments feature which I think is perfectly brilliant. Feel free to take advantage of it's community building vibe and talk amongst yourselves (you may reply directly to each other, so cool!). I too will be able to speak directly to your questions and such right below your comment. Sounds like a good time.

I hope this sheds some light on the subject of baked tofu for you. Soon, let's talk about grains...

progress

Things are slowly but surely coming together here as far as the major room swap-a-roo is concerned. As you can see my sewing area has been seriously condensed, and to be perfectly honest, it's about time! Simplify. Simplify. Simplify.

We are not ready to fully describe our space and give a final tour just yet... still a bit to be done. But we are slowly testing out our new digs. Late this afternoon I was busy in the kitchen roasting a chicken and making a pot of applesauce (I've been told there hasn't been enough meat around here lately). Emily and her friend were hanging out in this wide open, sun filled space... radio turned up, balloon volleyball playing, and poster making, Save The Trees! How Would You Like It If Someone Cut You Down!? Good point. It's going to be a great space.

Aren't those flowers so pretty? Every year on the first day of Spring, flowers arrive for Emily from my sister in Florida. The best part is we always seem to forget they are coming... so we are somehow truly surprised each year! Thanks Dawna!

On the technical front... my computer chord bit the dust (I'm borrowing a computer right now). A new one has been ordered so I will patiently wait it's arrival, until then my computer access is rather limited. Things will catch up soon (there's that baked tofu I promised!)...

To keep you company in a really mellow sort of way while you wait, here's one little song.
Take care.

spring is in the air

 

What a whirlwind it is around here this weekend, it must be Spring!! There are about 82 things I want to do around the house and only two days with which to get it all done. I think I'll need to let a few things go from the list. But the seasons are changing which means I am inspired by the shift of the sun and the desire for fresh and new. I want to swap out rooms and shake things up around the homestead a little. I'm ready to work.

This room. My goodness this room has been a lot of things. A yoga studio, a homeschool room, a sewing studio. It was built as an addition to the original house in the 1940's, old enough though to still have great character. I always say our pantry was the first reason we bought this house, this room would be the second. It's huge, has nine windows, and opens up to the deck. Lovely space indeed.

But as a sewing studio? What a mess! Sure, I have it in me to tidy it all up once in a  while, then I take a few breaths, sew a few stitches, look up... and somehow it looks like this again! I'm done. Time to cut back... waaaay back... on the fabric stash, the notions collection, the scrap baskets and works in progress bins. Not only am I room swapping, but there is some serious spring cleaning going on too.

Why is it that when you take a room apart weird debris surfaces? You know, like that Physical Graffiti cassette tape from 7th grade? Or the random extra wedding favor from your special day nearly 14 years ago? Someday I will have no stuff. No stuff. Someday.

For now I'll keep packing... and moving my stuff from one place to another (hopefully another place being outside of my home for much of it!), and I will transform this room once again. Any ideas what it will be? Well, I'll give you a hint; it's new function will not be one that it has seen before... were one or two of you thinking yoga studio? No, it's been that already. There will be a yoga studio in the house though as part of this grand room swap. It will be a cozy space, big enough for my little family to practice. So much to share when everything is done! 

I hope you are bursting with spring energy as well. Many of you requested my baked tofu recipe (thank you for such kind comments on my last post), I will gladly write that up for you this week.

I'm taking a little vacation from both of my shops for a bit. Mayberries Vintage will reopen by April 1st (with fresh goodies!) and my handmade shop, Beauty That Moves, will reopen by April 15th or so with a collection of beautiful prayer flag sets and perhaps some other things as well. Ahhh, Spring.

Enjoy tackling the projects in your life this weekend !

planning ahead, feeling prepared

 

It's been about 3 or 4 weeks now since I started my new job and it's been going very well. Everything about it is so sweet, adorable, creative, smart and fun. Just as working with 3-6 year old children should be!

I have found that careful planning and organization are key for a relaxed and happy household with so much of my time now spent outside of the house. This makes the Virgo in me a happy camper, but the creative free thinking wanderer in me a bit overwhelmed...

A new weekly ritual has emerged that I am enjoying immensely. Now, on Sunday afternoons, you can find me in the kitchen, making several recipes to stock our refrigerator. This makes lunch (and even breakfast) preparation a breeze for the week ahead.

The photo above is from a couple of Sundays ago. The rundown... starting from the upper left and moving clockwise; quinoa salad with radishes, raisins, cashews and a simple vinaigrette... baked tofu marinated with tamari, garlic, maple syrup, olive oil (this is great to slice on a sandwich with avocado, tomato and greens)... oatmeal, maple and chocolate chip cookies from Feeding the Whole Family... broccoli and cheddar quiche - i made this toward the end of the afternoon and had lost my pie crust making energy by then, so I just made it crustless and put it in a casserole dish instead, which was just fine! I actually made two, one is in the freezer... chicken breast pounded thin and sauteed in olive oil seasoned with garlic, cracked pepper and sea salt. These are great for Adam's lunch to slice on a sandwich or on top of a salad. Emily will sometimes want chicken diced up with a side of applesauce in her lunch as well... I think these were called Apple Pie Muffins and are from Vegan with a Vengeance. I am such a fan of that book.

The contents of the photo changes from week to week. This week I cooked no meat, but I did cook 3 pounds of tofu instead of one... my grain salad for the week is a brown rice, corn and avocado salad with dill pickles (sounds crazy, but it's a macrobiotic dream!)... cookies are peanut butter chocolate chip from Vegan with a Vengeance... a pasta salad... Bread! There is always homemade bread, I'm not sure why it didn't make it into the picture above. There is always bread... I'm sure I'm forgetting something, but you get the idea.

I was at a friends house recently, she had another friend over who brought a beautiful salad and she didn't seem to mind me interrogating her for the ingredient list. It turns out to be as simple as can be and beautiful too! Basically, you tear up a bunch of kale, add walnuts and chopped apple. Then make a vinaigrette with apple cider vinegar, oilve oil cracked black pepper and celtic sea salt. I added a splash of balsamic too because I can't seem to do anything without balsamic vinegar. This salad is so great, it keeps just fine for a day or two in the fridge. Kale is no wimpy, wilty green!

Now this is my kind of fast food. Keeping baked tofu on hand is such a time saver (tonight we had it in fried rice). Simply cut some up into chunks, cut up an avocado and place both in a dish. Season the avocado with salt and pepper, and drizzle both with a little balsamic vinegar. Add a side of sliced pear and lunch is served.

I could talk and share about food for days, whole foods especially. Sometimes I feel like I do! My friend who told me about the kale salad? She and I are hosting a special evening in my home on May 9th. It is our donation to the auction at my daughter's school, I thought I'd share the details here, if any local folks are interested you can email me and I'll direct you to the online auction site and fill you in on tickets details.

Gathering of Nourishment 
May 9th  ~  6:00 pm - 9:00 pm
At the home of Heather B. 

Have you dreamed of "eating better" or preparing wholesome, economical, meals for your family that do not include the litany of unknown ingredients such as kukomungadisodiumcloggisheartispthalates?

Then join Sue and Heather for an extensive evening of delicious whole foods prepared with intention at Heather's home. We will take the mystery out of obtaining, preparing and enjoying nature's bounty.

We promise a very full experience with benefits that will ripple into your life beyond this single evening. Our guests will take home recipes, knowledge and encouragement, as well as a memory of wonderful company. One evening will add years to your life.

We are so excited to plan and host this Spring event! I will be sure to share photos and menus and such. Stay tuned!

I feel like I've talked your ear off long enough, I guess this is what happens when I can only pop in here a couple of times a week. Take care of yourselves, I'll be checking in soon!

PS ~ Could anyone enlighten me as to how to make one of those widget graphic things, similar to the Mountain Baby Blankets one up there on the left. I would like to create a couple as links to my shops (and who knows what else!). I've combed the internet but the intructions I seem to be finding are way too techy for me. I would so appreciate any layperson instructions or a direction someone could point me in! Thank you! :)

rough house

 

It is a privilege to watch the artistry of another person emerge and take hold; to manifest and become some thing(s), representing not only their imagination, but their deepest source of inspiration. 

To also watch as that person opens up the process, expanding the possibilities by inviting collaboration without the need for control. Instead, they trust in the other person, supporting whatever small detail they choose to contribute.     

And in the end they are both content. They sort of sit back, feeling a little shy and awkward because they are so pleased with what sits before them, the final result of not only working together, but supporting each other along the way. They hope that as it travels to it's new home by way of the auction at their daughter's school, that it will carry with it not just the obvious use of a play thing or a beautiful object, but that it carries the story of the process, and their deep connection to the natural world.

I hope the new owners will feel that this sort of object is not exactly designed by the artist, but is guided and revealed by the trees themselves. That it is one of a kind, and could never be mass produced. The hands that built this fairy house (or Rough House, as Adam calls them) were the tools, and the mind of the person connected to those hands remained open to the plans offered by the trees.

The truth is, I think he's on to something here. I also think he is very much looking forward to the next set of plans his beloved trees reveal to him.