One of my favorite blogs to read every day is Peas and Thank You. The fabulous “Mama Pea” has some excellent recipes (which are vegan) on her blog along with photos of her two adorable girls and tons of hilarious prose.
A few weeks couple of months ago, I saw her make tofu in the slow cooker. Since I am always looking for new ways to enjoy one of my favorite protein sources, I decided I had to try it myself!
Plus, I have two slow cookers and they don’t get used nearly enough.
I drained and pressed the tofu and then sort of just broke it apart as I placed it into the slow cooker. Then I poured in some of this!
Then I went to work and let it sit in the slow cooker on “low” for about 9 hours. It’s nice to have dinner cooking for you while you are at work!
I decided to serve it in a pita pocket as a tofu barbecue sandwich.
Mama Pea never disappoints me! I loved it. 🙂 The Annie’s maple BBQ sauce is amazing too!
Later in the week, I had it leftover on a salad.
I might’ve liked it even better the second time.
What is your favorite way to cook tofu?
I have seen various kale chips on other food blogs for years now and never got up the nerve to try them myself, even though they always looked and sounded delicious.
I have ordered cooked kale at a few restaurants in the past, but have only actually tried using kale at home once, when I made an ill-fated green smoothie with it (I found it to be too bitter). Since then, I have been hesistant to use raw kale for anything.
But when I found this bunch of organic kale at Whole Foods for $2.49, I knew it was time to break some new ground.
This bunch came from Lady Moon Farms, which is located in Pennsylvania and ships out from a few places along the East Coast. While it’s not exactly local, it’s at least on my side of the U.S. and I appreciate their commitment to organic farming and the information on organic vegetables which they provide on their website.
I tore a few leaves of the kale into bite-sized pieces and layed it on a cooking sheet. Then I sprayed it with olive oil cooking spray and sprinkled it with salt and pepper. Then it went into the oven at 350 degrees for 10 minutes.
I decided to keep it simple for my first attempt!
I also cooked an organic sweet potato in the microwave for about 5 minutes.
Then topped the potato with some leftover pinto beans, which I cooked in my new barbecue sauce!
Then I rounded out the meal with the last slice of homemade whole wheat bread from my in-laws spread with some Smart Balance Light.
The kale chips were so crunchy! I overcooked a few of them, so I think next time I will cut back the cooking time. But I was amazed at how tasty they were. What a great way to get in some healthy greens! I can’t wait to make these again.
I also adored the taste of the Annie’s barbecue sauce. They had a few different flavors to choose from but the Smokey Maple was the most appealing to me so I decided to try it first.
What a deliciously healthy, mostly organic, veggie-filled dinner!
What is one vegetable you are too afraid to try?