Thursday, March 13, 2008

Sour Kale

With nobody feeling 100%, we haven't been doing a great deal of good cooking around this place, and let's face it, nobody wants to hear about boxed soup and orange juice. So yesterday marked my first good and healthy meal in about a week and a half.

It was pretty simple. I just marinated some cubed tofu (in pineapple juice, Bragg's amino acids, two pressed garlic cloves, a tablespoon of tomato paste and sherry) overnight and then baked it about 40 minutes. Then I quickly steamed a bunch of kale with about a cup of leftover sauerkraut and salt & pepper. All of that together over rice, with a little green onion sprinkled over the top for that crunchy touch.

But wow! Who knew sauerkraut could take kale such new and fantastic places? It was zippy, zesty, cheerful, and tummy tingling. And super energy-filled, too. The tofu-marinade, which reduced as the tofu baked, was a sweet sauce that harmonized with the sour really well.

Sometimes, even when you're lazy, you get lucky.

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