Green Options

Tofu.  For those of us who have learned to master this culinary chameleon, its sort of miraculous.  Tofu takes on the flavor of whatever its seasoned or marinated with, while its texture can vary depending on the mode of preparation.  I always keep a couple of blocks of the stuff onhand for quick stir-frys or sandwiches, but really, that’s just the beginning of what tofu can do.

There are two main different types of tofu: Silken and firm.  The silken variety is Japanese in origin, and is soft, delicate, and creamy.  It doesn’t hold it’s shape too well, so is best used in its pureed form for smoothies, eggless/dairyless pies, dips, or soups.  Firm, or Chinese-style tofu, is (as its name implies) much firmer, and holds its shape when sliced for marinating and baking, cubing, or crumbling.

If you’re seeking to expand your tofu repertoire, look no further than this list:

For my daughter’s first birthday (and first taste of sweetness), we decided a carrot cake would be the healthiest choice. This weekend for an impromptu Memorial Day potluck, we revisited our carrot cake recipe, and this time my daughter got to help make it! Our organic carrot cake was the hit of the party, and it is a great way to use up those funky looking carrots from the garden.

Organic Carrot Cake

Preheat your oven to 350 degrees. Use butter or oil to grease and flour the bottom of a 13″ x 9″ x 2″ glass pan. Beat with an electric mixer for one minute:

• 1 1/2 cups organic sugar
• 1 cup vegetable oil
• 3 eggs (or egg replacer)

Add and beat for another minute:

• 2 cups organic flour (can use a mixture of whole wheat and unbleached white)
• 1 1/2 teaspoons cinnamon
• 1 teaspoon baking soda
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg