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:

Quiche is one of the expected foods at nearly any Easter brunch.  The challenge?  How to make this egg filled dish without animal products?

If you do opt for traditional quiche… please consider cage free, hormone free, organic eggs and meats.  Or find a neighbor who raises chickens and gather your own in the hen house (or take a page from Cate and raise your own). If you are coloring eggs this year, consider natural dyes for a fun change.

Another idea: if you want a traditional egg quiche, cold dye raw eggs, then blow out the egg and use it in your quiche.  This way you get both pretty, dyed eggs and something to eat while using less.

The Recipe: