What a day here in NYC! The news yesterday really tried to mentally prepare people for today’s weather, all I kept hearing were words like treacherous, horrible, avoid driving at ALL COST, so when I woke up I looked outside to evaluate how bad it was.
I don’t know if you can tell but just behind our bench it looks like there’s a puddle. That is no puddle, I actually did some ice skating back there before heading inside because it was still raining. It looks like it’s cleared up a bit now but this morning was definitely not a commuters heaven. I thought it was funny how the news was filled with clips of people walking/falling while trying to get to work. Apparently it was so funny I lost track of time and ended up having to glide down the block! How to make icy streets work for you? Just pretend you are an ice skater!!
I wanted to thank everyone for all the emails, texts, tweets, comments and calls about our puppy Sushi. She’s doing so much better! It’s crazy how fast they recover but I’m so happy she’s doing well. In fact, she’s doing so well she decided to make a little fort while I was at work. This is what I came home to.
I don’t know how she did it but she moved two of our huge pillows and covered them with her blanket and was just chillin out like that was her bed or something. Maybe she liked the extra cushion?
Seeing her in better spirits made me want something yummy for dinner, enter my green veggie fried rice with tofu!! Fried rice and stir fry are my go-to meals to bump up my veggie intake, and of course it helps that it takes minutes to get it done. There’s barely any oil so this is one super healthy vegan dinner that anyone can make on a weekday! Oh and left overs are amazing (that’s what I’m having for lunch now).
Healthy green veggie and tofu fried rice (vegan): makes 4 servings
1 cup of brown rice
1 16 oz. bag of frozen oriental mix veggies (you can use any veggies here)
1-2 cups frozen green beans (again any veg you like will work)
3-4 cloves of garlic, minced
1 block extra firm tofu (drained and cut into chunks)
2 T. lemon grass paste
1 T. mirin (optional)
1 t. rice wine vinegar
4 T. lite soy sauce (you’ll see if you need more or less)
1/2 t. sesame oil
black pepper to taste
Cook your rice according to the package but do not add any oil or salt.
In a wok (or large saute pan) add all your frozen veggies with a bit of water and cover, allow this to steam for a bit. In the meantime, mince your garlic (you can also start to drain your tofu now). After the veggie’s loose that “frozen” look, add your garlic and stir. After a few minutes, put your cooked veggies into a bowl and add your tofu to the pan. You want the ‘fu to get a nice brown to it so don’t add any oil, trust me it won’t burn.
At this point just let the tofu do it’s thing, toss occasionally so it browns on all sides. When each side gets slightly browned pour your veggies on top. Add the remainder of your spices except for the soy sauce and sesame oil, mix well and let this cook together so the flavors blend well.