It’s not all that often that the beau and I get more than ten hours together; eight of those hours spent sleeping. But with New Year’s Day being yesterday and the blizzard blowing into town today, we’ve been side by side for hours. And I kind of
like love it.
No set plans. Records playing in the background. Little birds on the back porch feeding, chirping and hopping away. Good reads. Even better food ready to be prepared. Plenty of vodka and orange juice and winter ale on hand.
We will have to venture out to pick up our Field Goods delivery but I’m happy to strap on my snowshoes and frolic in the snow.
For those of you that will have to shovel at some point over the next three days, I’ve got a dish that will fuel you for hours. Or if you’re crazy like myself and will attempt to *run* in this nonsense, this dish will fill your belly after you thaw out. Either way, it’s tasty, hearty and packed with nutrition.
Snow Day Scramble feeds two very hungry people or four with less of an appetite (thanks to the mimosas)
- 1/2 red pepper
- two big handfuls of swiss chard, thinly sliced
- 1 medium carrot, shredded
- 1/2 yellow onion, diced
- 1 block extra firm tofu
- nutritional yeast
- salt & pepper to taste
- turmeric (gives it that yellow egg-like color)
Saute your veggies in either EVOO, stock or water. Once the onions are translucent, crumble in the tofu and add your spices to taste. Sometimes we also add: curry, cumin, paprika and mustard. Also throw in a big handful of nutritional yeast and about a quarter cup of water/stock. We learned this trick from Sarah over at X’s to O’s Bakery (recognize anyone in their cover photograph?!) at the Albany Veg Fest this fall. If you add the water/stock, then the tofu will stay moist like eggs instead of drying out. Turn up the heat to let the liquid absorb/burn off, and then stir in another big handful of nutritional yeast. I’m telling you, don’t hold back!
Serve with homefries, Ezekiel toast, “sausage” and/or hot sauce and you’ve got yourself one kick-ass breakfy.
Next up in our kitchen: buffalo chickpea dip! Oh, it’s gonna be a good day!