Go ahead and put on Sarah McLaughlin’s "Building A Mystery" on Grooveshark. You need it for background music.
After breakfast I ended up making some coffee. I could feel the symptoms coming on. I need to buy more DECAF STAT! One week of caff is enough to have me hooked again.
I decided after breakfast to go ahead and make lunch in advance since my M + W are always crunch time to leave by 1:15. I had a number of ingredients to use up: cabbage, cranberry sauce, cranberries, persimmon, tofu. I wasn’t sure how this recipe was going to turn out – either lip lickin’ or gag inducing.
Half a head of chopped red cabbage
Chopped persimmon (minus the core)
~1.5 cups rinsed cranberries
Cooked in the microwave for ~3 minutes in half a cup of water to make them palatable
~1/4 cup leftover sweet cranberry sauce (you could also use thinned out jam, like raspberry)
-Fresh chopped rosemary from the garden
-1 tbsp balsamic vinegar
-2 pinches kosher salt
It was way too sweet upon first toss so I added 2 heaping tbsp of Spicy Apple Mustard by Made in Napa Valley
In the meantime, I pressed some Nasoya firm tofu
And covered it in tamari (like soy sauce) to balance the super sweet salad
26 minutes at 400* = perfect crisp. The tamari tofu was AWESOME! Not sure why I didn’t do this earlier than now. I also added salt and pepper.
I served tofu cubes over the cabbage + fruit salad.
The combination rocked, but the salad had too much cranberry goo. Mildly gagable by the end (I’m not the biggest cabbage eater. But I eat it in the name of inexpensive photochemicals!)
With a side of corn chips, which went perfectly
You know my Sweet N Salty by Design pretzels? Bianca is offering you guys a 10% discount through the holidays if you would like to give them as gifts. Coupon code: KATHEATS.
Currently listening to Michael Buble! Love him.
Time to go to 3 back-to-back classes in a row……..for the last time!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!