Can reframing be misconstrued as toxic positivity? That’s what we tackled on Sister On! this week. I wondered if I am still allowed to be annoyed at super positive people. Nat said yes, although she did suggest I find my safe space to be grumpy. Which is her and all of you! I muse about how I feel fake when I’m too positive. Nat wonders if sometimes we are all scared of healing. That’s the episode in a nutshell. But to enjoy all of the sister laughs and banter, listen in for the whole experience!
I call this week’s recipe my vegan quinoa bowl of yum! I’m writing an article for Chatelaine focused on vegan influencers on Instagram so I’m really channeling some plant-based vibes in the kitchen these days!
Ingredients:
A medium or firm block of tofu
A marinade mixture of:
2 tbsp of soy sauce
1 tsp of honey
2 tbsp of olive oil
1 green onion, diced
1 tsp of garlic powder
A selection of vegetables — I chose various mushroom types and green beans.
Two cloves of garlic, finely diced
A thumb’s worth of fresh ginger, grated or finely diced
A cup of quinoa, white or red
Preheat the oven to 400.
Cook your quinoa according to package directions (I do 1 cup of quinoa to 1 3/4 cups of water, bringing to a boil in salted water and then covering at a low simmer until the water has been absorbed).
Cut the tofu into cubes and in a bowl coat them with the marinade, letting the mixture sit while you cut up the rest of your veg for the stir fry.
Once the tofu has stewed in the marinate for 15 minutes or so, sprinkle the mixture with a good dusting of arrowroot flour (or cornstarch) and a sprinkling of salt. Stir till coated. Spread out on a baking sheet (covered with parchment paper) and then bake at 400 for 20 min, turning at the halfway mark. This method makes them crispy and delish without being fried!
In a hot cast iron pan or wok heat a tsp of oil (olive or sesame for more flavour) and then at a medium high heat add both the garlic and ginger till fragrant. Then add the mushrooms, followed by the green beans.
Once your quinoa is cooked, spoon into your veg mixture and stir. Add a splash of soy sauce or hot sauce (or both!) and you’re done! Serve in wide bowls topped with your crispy tofu and a sprinkling of green onions for garnish.
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