I didn’t eat my grandmother’s tofu like I said I would. I realized that dried shaved bonito was dried fish (I had no idea!) Still, I can give the recipe:
1/3 package medium firm tofu, 1/8 cup tamari, 1/8 cup olive oil – cut the tofu in 1-inch pieces and marinate in tamari and olive oil for 2 hours (not too long or the taste will be too strong). Serve sprinkled with dried shaved bonito.
I went to the restaurant with Diran and since then I’ve been doing my statistics homework. Still, a little baking was made:
I finally found pumpkin at the grocery store last Monday (one week). Since then, it has made an appearance a couple of times:
Tonight, pumpkin was once again used…
- 2 cups nuts
- 2 cups dried fruit
- 1/2 cup seeds
- 1/3 cup rolled oats
- 1/2 tsp olive oil
- 2 tbsp pumpkin puree
- 3 tbsp maple syrup
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 pinch ginger
- 1 pinch cloves
Directions: Preheat oven to 350°F and line a baking sheet with parchment paper. In a bowl, mix nuts, seeds, oats and oil. Mix pumpkin puree, maple syrup and spices together, add to the nuts and toss until coated. Spread the nuts on the baking sheet and bake for 15 minutes, stirring every 5 minutes.
Once cool, add dried fruit.
Mine was made with: 1 1/2 cups almonds, 1/2 cup cashews, 1/2 cup pepitas, 1 tbsp chia seeds, 1/2 cup dried cranberries, 1/4 cup goji berries and 1 1/4 cups dried cherries.
Makes approximately 5 cups.
Nutrition facts (1/15 recipe): 253 calories, 102 calories from fat, 12 g fat, 1 g saturated fat, 0 g trans fat, 0 mg cholesterol, 3 mg sodium, 35 g carbohydrates, 4 g fiber, 23 g sugars, 6 g protein
*Indication only – Depends on the nuts/dried fruit chosen.
Yummy snack (or yummy breakfast if added to yogurt!).
Now I have to go back to my statistics homework.
I’ll see you tomorrow – with a fall inspired breakfast. Yes, there will be pumpkin… and other fall staples!