It is HOT! (Don't you love it?! I am pretty positive I could live somewhere tropical year round and feel okay about it. All this sunshine! I am one happy camper these days.) I hope you're staying cool where you are.
This weather has been a great opportunity to dive into some seasonal eating, which works out well for two reasons:
- being in touch with what our bodies intuitively want means we eat foods that support us in our particular climate (cooling foods in summer; grounding, warming foods in winter) -- and when food is more in line with the seasons, it can be more easily digested and assimilated. (We're not working against ourselves.)
- it gives us an opportunity to explore the farmers' market and get creative with what's growing nearby right now
[Check out my previous post on Ayurveda and seasonal eating for a little more info]
I visited our local farmers' market yesterday morning with a good friend and picked up a beautiful stash of veggies for the week, including the parsley, broccoli rabe, and eggplant that we combined into the meal below. I was on a mission to find something light, cooling, and summery to make for Saturday night dinner [our first quiet dinner at home with nowhere to be and nothing to do since we moved -- heavenly!] The results are below: they were pretty darn yummy. I'd take this over steak + potatoes and any day (and yet it still felt like a little barbecue adventure).
Super quick, just a few steps, and extra delicious. Not bad for a 100F day! Happy grilling!
- 1/2 cup fresh parsley, chopped
- 1/2 cup vegan parmesan (see link below)
- 1/4 cup chopped walnuts
- 1 tbsp dried sage
- 1 clove garlic, chopped
- 5 tbsp olive oil + 2 tbsp olive oil, divided
- salt and pepper to taste
- 1 package firm tofu, drained and quartered
- 1. Combine all ingredients except tofu and 2 tbsp olive oil in food processor. Blend until thoroughly combined. Set aside.
- 2. Preheat grill (or grill pan or skillet, whatever you have).
- 3. Brush each side of your four slices of tofu with olive oil. Transfer to pan and cook about 3-4 minutes on each side until browned.
- 4. Transfer tofu to plates and top with pesto.
- Serve with sauteed broccoli rabe or roasted eggplant.
- vegan parmesan recipe: https://twitter.com/GrndUpWellness/status/348561735478804480/photo/1