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Make a flavourful meal with just a few ingredients
Cooking tasty tofu is all about the right marinade
This was the first time I attempted cooking with tofu and I’m really pleased with the way it turned out, it was delicious! I initially intended it to be a Meatless Monday dish but I had to add a few shrimp to deflect from the tofu and keep my husband from making a fuss.
Another way to eschew the presence of tofu and absence of meat? Serving dinner with a great wine like the organic Chilean Cabernet Sauvignon / Carmenere we had from Cono Sur (for under $20).
I ate my meal without any shrimp and felt very satisfied – my heart is all over eating less meat but my tummy needs some convincing after years of being in the high-protein zone. But I’m having a lot of fun reading up on plant-based proteins, and experimenting with food is always fun so it’s been an entertaining adventure.
Part of my research on healthier eating has included reading The Hip Chick’s Guide To Macrobiotics, which has made me reconsider my practice of making brown rice ahead of time.
Author Jessica Porter (who is absolutely hilarious) says, “macrobiotics is about the life force of food, which diminishes rather quickly, so we do not keep foods as leftovers for long periods of time.”
On freezing, she says, “we don’t generally freeze things, because not only is the original energy depleted by the cold, but the molecular structure of food changes after freezing.” That makes sense to me.
Porter also offers some macrobiotic lifestyle suggestions that I think are great and some of which I already (try to) practice. Here are some highlights:
Catherine Roscoe Barr, BSc Neuroscience, is a Vancouver-based writer, editor, and fitness professional. Before settling on the west coast she lived in Sydney, Toronto, Oregon, Montana, and practically everywhere in Alberta. She can be found jogging with her adorable dog, dining with her fabulous husband or voraciously reading anywhere comfy.