Remember my post “What do your kids eat?” If that was before your time, you can catch up on that here. At the time, I promised my husband’s eating habits would be the topic of a future post. Looks like it’s taken me a while. But his time has come.
Let me start with this. I am a very lucky woman. My husband kiddingly tells me this frequently. Truth is…he’s right. I don’t want to turn this into a mushy post (especially since we are talking veggies…and I hate mushy veggies), but I really am fortunate. We are coming up on 25 years of marriage and he still sends me roses on our anniversary, AND on the anniversary of the day he proposed, AND on the anniversary of our first date.
Each day he tells me he loves me. He tells me I’m beautiful when I’m not wearing makeup and my hair is messily pulled back into a ponytail. He encourages me in all that I choose to do, and is there by my side as I do it. Family is very important to him, and he works so hard to provide a good life for the kids and me. Yep, I am a very lucky woman.
But what does the man eat? Well…
he has taken to this whole veganism thing very well. He no longer drinks milk and only eats meat, eggs, and cheese when we dine out. He doesn’t even put those things in the grocery cart when we shop. (Yeah…he grocery shops with me…because he says he enjoys spending time with me.) He’s also been known to order a black bean burger by choice. And as often as not, he skips the dairy and meat on his burrito bowl at Chipotle. He willingly goes to vegan restaurants and even tries raw vegan food. Eating at Whole Foods excites him as much as it excites me. Never has the man complained. Plus, he eagerly tries everything I make. And sometimes he lies about liking it. You can read about that unfortunate event here.
This says a lot about a man whose favorite casserole is made out of potato chips, canned tuna, and cream of mushroom soup. Yeah…couldn’t make that up if I tried. Curious? You can read more about that here.
Anyway, when I ask him what meals he would like for the week, roasted veggies and pan fried tofu are always on the list. He has actually said he could eat this several times a week. And so could I!
Roasted Veggies with Tofu and Anti-Inflammatory Turmeric Tahini Sauce
(serves about 4 people)
veggies of your choice, washed, and cut into bite size pieces (broccoli, cauliflower, mushrooms, carrots, onions, brussels sprouts, peppers, etc.)
1 block of super firm tofu (pressed and cut into 1/4″ thick pieces)
Preheat oven to 425 degrees. Prepare vegetables. Place on baking sheet. Drizzle with coconut oil and sprinkle with sea salt. Bake for 30 minutes or until veggies are starting to brown.
For the tofu, press by wrapping the block in paper towels, and then a dish towel. Place between two plates and set a couple of books on top. Do this for a minimum of 30 minutes. Then cut into pieces 1/4″ thick. You may cut these in half. I did. Heat a frying pan on high. When hot, place tofu in pan and cook for 3-4 minutes, pressing down on the tofu with a spatula. You may need to turn the heat down. Sprinkle with sea salt. Then flip to other side and repeat the process.