New Year, New You, New Yummy Ingredient!
by Sarah Matheny, author of Peas and Thank You (Harlequin Nonfiction)
Editor’s Note: For each New Year, New You post we’ve asked a Harlequin Nonfiction and fiction author to share their New Year’s resolution. For today’s post authors Sarah Methany and Shannon Stacey have shared theirs!
Sarah Matheny’s resolution:
“This New Year, I resolve to drink more water and less coffee, to read more books and not get sucked in by the new season of The Bachelor, and to find new ways to show others that eating a plant-based diet isn’t as kooky as they may think. Oh yes, and eat fewer cookies.”
Shannon Stacey’s resolution:
“When work and home occupy the same space, it can be very difficult to maintain a healthy balance between the two. My resolution for 2012 is to put the work away on Sundays, disconnect from the internet and not only give my family my undivided attention, but give myself a day to rest and refill the creative well.”
Heard all about how tofu is a delicious meat alternative but afraid to cook with it yourself? Well buckle up, here’s your tofu crash course!
– FIRM OR EXTRA-FIRM TOFU: These varieties come in water and, when you order tofu at a restaurant, this is the kind of tofu you’ll get. If you drain and press this tofu, and then marinate it, you can grill it, bake it, sauté it, et cetera, just like meat. It has a dense, chewy texture, and personally, I love it.
– PRECOOKED TOFU: These are often offered in several flavors and have already been pressed, marinated and baked. While precooked tofu is often more expensive, and might have extra sodium, it can be a great alternative if you are in a pinch.
– SILKEN TOFU: This tofu has the moisture left in the soybean curd and isn’t pressed at all. It has a silky texture, hence the ingenious name of silken tofu. I like to use it in smoothies, puddings and other deserts, but it can also be used as a binding agent in cooking of baking. It is shelf stable and doesn’t have to be refrigerated.