It has taken some time, but I am finally getting back into the cooking groove for myself and enjoying the low fat/calorie way of life. Or should I say lower fat/calorie way of life. It is about moderation. I firmly believe we need good fats in our diet and work each day to include them into my menu in small portions.
I enjoy Gomasio. I make mine with bulk organic sesame seeds, nori and celtic sea salt. I toast all of the the above and use it as is. I don't grind it. You can grind it, but I like the flavor bursts of the sesame seeds. I use this for good fat and flavor on and in foods.
For Mark's lunch, I made a quick salad of baby spinach, red cabbage, red peppers, carrots, gomasio, caramelized onions and the seitan "breast". I topped his salad with a mixture of mayo, siracha, garlic and lime juice.
For dinner tonight, (I made this after lunch, hence the plastic storage container) I made a quick sauce out of leftover seitan cooking liquid, soy sauce, garlic, ginger, sherry, garlic chili sauce, lime juice, toasted sesame oil, cornstarch and water... I boiled a 14 oz of firm tofu in it for around 20 minutes, then took the tofu out and baked it. I cooked 1 lb of broccoli , 1 onion, 2 cups red cabbage and 2 carrots in the leftover sauce.. then added the baked tofu to it. I served it over Jasmine rice for my kids. I didn't eat any rice. It was soooooo good. My kids begged me to make it again. I admit, I was impressed too. It tasted so decadent, but it wasn't. I only used around 2 tsp of oil for the whole dish. It's kind of funny, because I hadn't planned on making it a "diet" dish, but I am so used to cooking that way that it was second nature to me.
I adore my cast iron skillet.
"There are some who feel like that conditions are such that they can attack us there. My answer is 'bring them on'."
- George W Bush
July 2, 2003