I dig potatoes! I love to dig 'em and eat 'em - I know they get a bad rap these days for making everyone fat, but those are fries or mash with tons of butter - it doesn't include freshly dug and roasted spuds with a bit of rosemary, garlic and olive oil.
And I love squash and I love chard - so what better way to make a hearty Fall meal than to roast squash, new potatoes,with tofu ( which also gets a bad rap - more on that, later), dressed up with some Thai red curry miso sauce, poured over finely cut chard, sprinkled with lemon, toasted seeds and cilantro. From the garden I had cilantro, chard and of course the spuds.
I can't remember where the recipe is from, but here it is:
Miso Curry Squash
peel and chop one winter squash
1/4 cup olive oil
1/4 cup miso
1 Tb red Thai curry paste
8 oz. firm tofu (press for 1/2 hr first)cut into small cubes
4 (freshly dug!) new pototaes, cut into quarters
2 Tb lemon juice
1/3 cup toasted sunflower or pumpkin seeds
2/3 cup cilantro
put the oven at 400 degrees. Mix oil, miso, & curry paste, combine tofu, spuds & squash with 1/3 cup of sauce & toss well. Spread in one layer on baking sheet. Roast 25-30 minutes stirring a few times. Whisk lemon juice with remaining sauce and pour over chard. Add hot, roasted veggies to the chard, top with seeds and cilantro.
Now, about the tofu: I appreciate what Dr. Andrew Weil has to say: "I'm aware of Internet paranoia on the subject of soy and the contention that only fermented soy is safe to consume. That is simply not true. Some of the best forms of soy - edamame, tofu and soy nuts - are unfermented and are much more likely to help you than hurt you.Claims that unfermented soy foods (such as tofu and soy milk) contain toxins that block the action of enzymes needed to digest protein, and that these toxins cause pancreatic enlargement, cancer and stunted growth in animals are misleading. While soy does contain substances (trypsin inhibitors) that may adversely affect the pancreas in animals, there's no solid evidence that they cause similar problems in humans. Furthermore, trypsin inhibitors are found in all of the vegetables of the cabbage family as well as in beans other than soy." Read more:
http://www.drweil.com/drw/u/QAA400308/is-soy-milk-safe.html
While I'm more apt these days to not consume as much soy, I will eat it in moderation - but none of that fake meat stuff, and only organic.
and just for fun, here's an image of the garden/jungle late September:
Enjoy your spuds!!!
I dig potatoes! I love to dig 'em and eat 'em - I know they get a bad rap these days for making everyone fat, but those are fries or mash with tons of butter - it doesn't include freshly dug and roasted spuds with a bit of rosemary, garlic and olive oil.
And I love squash and I love chard - so what better way to make a hearty Fall meal than to roast squash, new potatoes,with tofu ( which also gets a bad rap - more on that, later), dressed up with some Thai red curry miso sauce, poured over finely cut chard, sprinkled with lemon, toasted seeds and cilantro. From the garden I had cilantro, chard and of course the spuds.
I can't remember where the recipe is from, but here it is:
Miso Curry Squash
peel and chop one winter squash
1/4 cup olive oil
1/4 cup miso
1 Tb red Thai curry paste
8 oz. firm tofu (press for 1/2 hr first)cut into small cubes
4 (freshly dug!) new pototaes, cut into quarters
2 Tb lemon juice
1/3 cup toasted sunflower or pumpkin seeds
2/3 cup cilantro
put the oven at 400 degrees. Mix oil, miso, & curry paste, combine tofu, spuds & squash with 1/3 cup of sauce & toss well. Spread in one layer on baking sheet. Roast 25-30 minutes stirring a few times. Whisk lemon juice with remaining sauce and pour over chard. Add hot, roasted veggies to the chard, top with seeds and cilantro.
Now, about the tofu: I appreciate what Dr. Andrew Weil has to say: "I'm aware of Internet paranoia on the subject of soy and the contention that only fermented soy is safe to consume. That is simply not true. Some of the best forms of soy - edamame, tofu and soy nuts - are unfermented and are much more likely to help you than hurt you.Claims that unfermented soy foods (such as tofu and soy milk) contain toxins that block the action of enzymes needed to digest protein, and that these toxins cause pancreatic enlargement, cancer and stunted growth in animals are misleading. While soy does contain substances (trypsin inhibitors) that may adversely affect the pancreas in animals, there's no solid evidence that they cause similar problems in humans. Furthermore, trypsin inhibitors are found in all of the vegetables of the cabbage family as well as in beans other than soy." Read more:
http://www.drweil.com/drw/u/QAA400308/is-soy-milk-safe.html
While I'm more apt these days to not consume as much soy, I will eat it in moderation - but none of that fake meat stuff, and only organic.
and just for fun, here's an image of the garden/jungle late September:
Enjoy your spuds!!!
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