Monday, July 8, 2013

All this week a recipe a day!! Healthiest Foods for Under $1

With Vacations right around the corner, it’s time to revamp those indulgent eating plans, and rethink the way we’ve been doing dinner. After reading Michael Pollan’s Food Rules book this weekend, I decided to sit down and make a list of the most healthiest and most affordable foods found in the grocery store and farmers market stands. I also pulled together 25 recipes from The Family Kitchen which feature these foods, because I believe one of the best ways to get healthy and stay in a budget is to have a recipe and a plan. Here are 25 healthy foods which can be purchased for a dollar, and 25 incredible recipes to go with each of the food picks!!


Tofu



A pack of Tofu costs about a buck and is packed with healthy soy protein.
Add these Simple Salt and Pepper Tofu Triangles to your dinner menu tonight! These cute tender tofu triangles are salt and pepper crusted. Crisp, caramelized edges, soft on the inside. Salty, peppery flavor in each bite. Simply recipe. Perfect as a entree protein, side dish, party appetizer or pile into a burrito or wrap. And just imagine the variety of yummy dipping sauces you could pair with these cuties. Sweet and sour, hot sauce, BBQ sauce, chimichurri and more! Salt/pepper is a very versatile flavor. Make these triangles tonight!..
I highly advise using safflower oil as your saute oil. It creates a lovely crispy edge to the tofu — and is considered a “healthy” oil for high heat cooking.

Simple Salt and Pepper Tofu Triangles
vegan, makes 10-14 triangles depending on size
14 ounce firm tofu, sliced into triangles as shown
1/4 cup safflower oil
fine black pepper to taste (enough to coat)
1-2 tsp agave syrup
1/2-3/4 tsp salt
“cheezy” option: sprinkle with nutritional yeast fresh off the saute pan — or during last minute of cooking.
To Make:
1. Drain tofu. Remove from pack. Squeeze dry with a paper towel. Remove as much water as you can without breaking the tofu. Slice into triangles.
2. Heat a saute pan on high with the 1/4 cup safflower oil heating. Wait until oil is hot and carefully drop tofu. Be careful as oil may slightly splatter. Try to evenly space tofu in pan.
3. Do not disturb the tofu for the first few minutes — simply let it cook, heat and toast that first edge. During this time you can add a very thick layer of fine black pepper to the uncooked side of the tofu. the pepper should cling to the raw, still damp surface. Also add an even amount of salt to the tofu. You can add more salt later so don’t over-do it. A light sprinkle will do. Drizzle in the agave or maple – this adds a slight nice sweetness to compliment the saltiness. When the edges start to appear browned you can flip the tofu.
4. Allow this second side to cook for a few more minutes.. You want all sides to be toasty brown and crisp. You can start flipping more casually as needed now until you like the browning on each edge of the triangles.
5. Remove from heat and cool on a paper towel to absorb excess oil. You can add some nutritional yeast for an added “cheezy” flavor and texture.
6. Serve hot, warm or even chilled!
 
Stay tuned tomorrow is a good one :)
XO Sara
 

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