>New Food of the Week – long time no see!
I’m sorry I have been completely slacking on new posts. My excuse? I’ve been totally uninspired. I’m broke, so I’ve been eating a lot of beans. Like, every night of the week. (Exciting?)
A few weeks ago, I may or may not have mentioned my next new food was the plantain. It was a failure, so I didn’t update. Okay, not a total failure. I made a plantain soup that was okay. It would have been better if my plantain was a little less ripe, I think. I also veganized a great-sounding dessert with a sugary “gravy” poured over the fried plantain. I let the gravy get too hot, and it turned to hard candy. It wasn’t as pleasant as that might sound.
I promise to try plantains again sometime, but I’m just not ready yet.
This week, I had much more success. I was at the farmer’s market on Friday, and I picked up quite a few new foods (with Mom’s money — THANK YOU MOM!). I got:
some squash that’s the size and shape of a baseball
and…. pumpkin greens!
So far, I’ve tried the pumpkin greens, and they are fabulous. I made a stir fry. This is kind of my go-to for summer veggies. When in doubt, stir fry.
Pumpkin Green Stir Fry
a large handful of washed pumpkin greens and vine (and flowers if they’re attached); chopped
tofu; pressed, cubed
2 garlic cloves
generous sprinkle of crushed red pepper
Splash of soy sauce
Bread your tofu in a mixture of flour and garlic powder — to do this, simply toss the tofu cubes in mixture.
Heat oil in pan (I did vegetable oil with a splash of sesame oil for some flavour). You want it really hot so the tofu doesn’t just soak the oil up. Fry tofu until its brown and crispy. set aside.
lower heat. In same pan, add garlic, crushed red pepper. cook for 30 second to a minute – until garlic is fragrant (NOT burned!). Add pumpkin greens. cook 1-2 minutes. Squeeze lemon over pan, add soy sauce. Let cook until greens are tender. Add tofu.
This was great on its own last night. Tonight, I ate leftovers, and put it into a homemade whole-wheat pita and it was pretty awesome.