After realizing that I was posting quite a few food posts on my regular Instagram, I recently decided to make a little branch off account of only foods – @altairaeats. I meant to follow this up immediately with more blog posting about food, but didn’t end up getting around to it until just now. So here we go. Food pooooooooost.
This week’s food post is a quick overview of the meal shown above. Let’s break it down by item!
The green stuff – it’s kale! here I used black kale (otherwise known as dino kale), and I prepared it in the simplest way possible. Basically, clean the kale, then cut into very fine strips. Finely dice a clove (or two) of garlic.
In a cast iron pan set to medium heat (the type of pan doesn’t actually matter, but cast iron on the stove will give you dietary iron so it is the best), melt the appropriate amount of butter (a tsp?) and toss in the garlic. Shortly thereafter, toss in the kale. Stir regularly with a spatula or whatever. The thing about kale is that it is VERY difficult to ruin. Just keep stirring it around in the pan every once in a while until it reaches the consistency you’d like. Prefer it a little chewy? Cook it for less time. Like it crispy? Keep it on the stove a little longer. Season with salt and pepper to taste. I also like to add a sprinkling of nutritional yeast, but it’s up to you.
Tofu and mushrooms!
My go to marinade for tofu is roughly… 1-2 cloves of garlic finely chopped, 2 tbsp of tamari, 1 tsp sesame oil, 1 tsp olive oil, 1 tbsp apple cider vinegar, 1 tsp maple syrup, Sriracha to your desired spiciness, a dash of liquid smoke. Mix up the marinade, cube a block of firm tofu, add the marinade, and let sit for as long as you have (ten minutes to overnight). In this case, I chopped up some cremini mushrooms, preheated the oven to 350, then once the oven was ready, tossed the mushrooms onto a pan, and tossed the tofu over it, making sure that the extra marinade coated the mushrooms. THROW IT ALL IN THE OVEN. Again, timing is what you want it to be. Check on your tofu and mushrooms after about ten minutes, stirring. Then peak into the oven and give everything a stir every few minutes until the mushrooms reach the consistency you desire.
This recipe is lifted directly from Plenty by Yotam Ottolenghi, so don’t feel comfortable posting it here (though you might be able to find it with a google search). I have to say, this cookbook is just the best. The butternut squash is roasted with cinnamon, and then topped with a cilantro mixture, and a spicy yogurt mixture. I would never have thought of this combo on my own, and it is a serious delight. Any guest in your home will be pleasantly surprised by this incredibly fragrant dish that is filled with all sorts of wonderful flavours.
I had also planned to add rice to this dinner, but I didn’t time things properly. Womp womp.
That’s all! Expect more food posts in the future, and check out @altairaeats on Instagram if you’re just interested in the photos. Woo!