i’m finally back in kansas city, and i have to admit,
i already miss the hustle and bustle of nyc.
still have a LOT of unpacking and organizing to do,
but i’ve still got a little bit of momentum,
so i thought today might be a good time to launch a new feature here on the blog!
i’ve been wanting to incorporate some posts on healthy cooking and fitness
for quite sometime, and have been slowly making and documenting
a few of my favorite recipes to share with you!
serves 2 – approx 400 cals
2 tsp olive oil
1 medium onion
1 bell pepper
1 small eggplant
1 medium zucchini
1 head of cauliflower
2 medium tomatoes
(or 1 15-oz can of low-sodium diced tomatoes)
8 oz extra firm tofu, sliced
2 tsp honey
1 tbsp sherry vinegar
1 handful fresh basil leaves
3 pinches of salt
cayenne pepper to taste (i use 2 dashes per person)
2 cloves garlic
+ arrange tofu slices on a greased cookie sheet, season with salt and pepper, and broil until crispy and grilled on both sides (might need to be turned halfway through) – about 15 mins. set aside.
+ in a large, deep skillet heat 1 tsp olive oil over medium heat. add cubed onion and bell pepper and saute for 5 mins. add remaining oil, cubed eggplant and zucchini, and season with salt, cayenne pepper, thyme and garlic (minced) and cook 5 mins more.
+ add tomatoes and their juices, honey and sherry. reduce heat to low and simmer for about 15 mins. meanwhile, boil cauliflower, drain in pot & mash with potato masher until it is the consistency of rice. divide between two bowls.
+ divide eggplant mixture between both bowls (including tangy sauce!),
top with tofu and shredded basil – and dig in!
let me know if you try this yummy dish, and i’d love to hear your thoughts on the results!