Tofu Bahn Mi: Plant Strong Vietnamese

When our twins were 6 months old we moved from our inner ring suburb to what is geographically known to those in our former metro area as the “exurbs.” We are fully ex-ed from the “urb.” The Our exurb, ironically, is just outside of a lovely town. There are restaurants here, and thankfully an increasing number of options for ethnic food; however, lately I find that I simply feel better when I cook at home, even if I am sacrificing a real chef’s authentic dish in favor of my approximation that serves to satisfy a craving.  I often “make do.” This time, I wasn’t “making do.” This dish was fabulous. Continue reading

Great Grains: Quinoa & Summer Veggie Fun

How have I not written this post yet?!  We use a lot of quinoa around here. Why? Well, there’s lots of reasons, but  I favor quinoa because it tastes great, has a much higher nutritional impact (more protein plus fiber, vitamins and minerals) than rice, is gluten free, AND is really versatile.

My most recent quinoa creation had everything to do with the weather. My favorite time of year has finally arrived. Fall is in the air and in the night chill, but hasn’t fully asserted itself yet. Cool nights, warm days, long walks and garden madness. Yay! Now that the critters have been deterred and I am allowed to eat some of my garden produce, I have the delight of finding ways to use that abundance that really allow their natural yum to stand out. For me, that often means using those veggies raw. I like the crispness, the clear unmuddled flavor of raw veggies. I also, admittedly, like not having to work all that hard to prepare them. 😉 Continue reading