Eat Dance Live

As a lot of people have been commenting, it's been raining all week with no end in sight. Even worse, us Ottawans in older houses actually had to turn the heat back on a couple days earlier this week because the nights were getting pretty chilly... eew, I know. More importantly though, I was confronted with one of those tough life questions this week: What to do when you find a forgotten block of tofu in your fridge just before you're about to go off for a long weekend? Thankfully, I came up with a clever answer to that question before my world imploded. Conveniently matching this week's icky weather, this recipe was perfectly warm and comforting. Soon there will be warmth and sun... I promise. Sweet Potato Parsnip Curry 3oz tofu, diced 2 parsnips, chopped 1/2 large sweet potato, diced 1/2 large tomato, chopped 3 tablespoons of leftover tomato sauce* 1 teaspoon of curry powder 1/2 teaspoon of salt 1 teaspoon of maple syrup/honey/agave oil of choice (I used EVOO) for frying ...

Tempeh is one of those foods that's still okay on my list. I make it for Andrew every week, and of course, if I make something, I'm bound to taste if it's okay. Unlike other foods that I don't even allow to pass my lips anymore, tempeh still has benefits I don't mind getting a couple tablespoons of every once in a while. Tempeh has been a staple in Indonesia for over 2000 years. I've tasted all sorts of tempeh, both yummy and totally nasty (Australia, I don't know what's up with you, but you've got to do something about your tempeh). Of course, being made up of soybeans, it's a great meat substitute in terms of protein, and also has a heavier meaty texture that's great for mock dishes. It's made by cooking hulled soybeans, adding in a culturing agent, and incubating them to let them ferment over night until they form a cake. Tempeh is one of the few soy-based foods that actually uses the whole soybean. Fermentation also makes it extra he...