I have goals for this school year.

I am determined to have Gigi complete her homework of reading aloud for 20 minutes each night, even though it pains me considerably. She’s a great reader, she just chooses biographies that are about three levels too advanced for her.  I had to explain what both “slavery” and “horse liniments” were today.  Now that’s homework.

I am committed to making sure that Gigi maintains her innocence despite her new vocabulary.  I’m not faring too well.  Today she was coming up with words that rhymed with “bock.”  Try as I might to be mature, I could not keep a straight face when she got to the letter “C.”  And the letter “F.”  I know Pea Daddy is just proud she knows what a bock is.  I sure don’t.

My loftiest goal, though, is to stay out of the PB&J rut when it comes to packing lunches.  I’ve done pita pizzas.  I’ve done tortilla roll-ups.  I’ve done salad rolls with Almond Ginger dipping sauce that somehow spilled all over her lunchbox and now has Gigi’s teacher cursing my name.  Or maybe just licking her fingers?

Tonight, I’m thinking outside of the box again.  And putting on a tighter lid.

Because I’m packing Tofu Dippers.

Tofu Dippers

Serves 4

Print this recipe!

• 1 15 oz. block of tofu, drained and pressed
• 1/2 t. garlic powder
• 1/2 t. onion powder
• 2 T. vegan Worcestershire sauce
• 2 T. reduced sodium soy sauce
• 2 T. water
• 1 T. organic ketchup
• 1/4 t. dry mustard
• 1 t. lemon juice
• 1 t. liquid smoke (you can find this on your condiment aisle, next to the barbecue sauces)
• 1 T. brown sugar

Press tofu for as long as possible, either using this technique or  a tofu press.

I like to let it press overnight to really get it nice and firm.  (I will be mature, I will be mature.)

Slice tofu into slabs that are about 2×3 inches and about 1/3 of an inch thick.

In a large bowl, whisk together garlic and onion powders, Worcestershire sauce, soy sauce, water, ketchup, mustard, lemon juice, liquid smoke, and brown sugar.

Add tofu and gently stir to coat.  I simply swirl the marinade around in the bowl to make sure all the slabs are coated.

Allow the tofu to marinate in the refrigerator for several hours or overnight.  The longer you marinate, the more flavor the tofu will take on.  And flavor is good.

I realize this all takes a little planning ahead, but I pretty much always have a block of tofu in the press or in marinade.  It takes minutes and the payoff is totally worth it.

When you have marinated long enough to make you happy, preheat the broiler.  Place the slabs of tofu on a baking sheet that has been spritzed with oil or cooking spray.

Place your baking sheet under the broiler.  You want to make sure that your oven rack is set close enough to the heating element so that your tofu will be crisp, but not so close that it will burn.  I find the second or third notch to work best.

Broil tofu for 5-6 minutes, then carefully remove the pan from the oven, flip the tofu, and place it back under the broiler for an additional 5-6 minutes.

I tell no lies, people.  No one will be able to resist this.

This tofu is delightful, chewy, crispy and flavorful, wonderful on its own, but even better with a sauce for dipping.

Some dipping suggestions:

Mmmm Sauce

Peanut Mmmm Sauce

Nacho Mmmm Sauce (I’m noticing a trend here)

Almond Ginger Sauce

Organic ketchup, barbecue or teriyaki sauce

Gigi was so excited while I was packing this, she couldn’t wait.

Sure, it’s unconventional.  Gigi lives for unconventional.  It’s one of the many things I love about her, and also explains her choice of historical biographies at the age of six.

But this tofu is also darn delicious and darn nutritious.  And it’s not a sandwich.

Bock you, PB&J.

*************

For more school lunch ideas, check out this post.

If you are a connoisseur of Indian food, I owe you an apology.

Actually, Gigi and Lulu owe you an apology.  Good luck collecting that.

I had every intention of making an authentic version of saag paneer.  Well, except for the fact that I was not going to make my own carefully crafted blend of spices.

Two year-old Costco bottle of cinnamon?  Don’t mind if I do.

And then there’s the tiny detail that my “authentic” saag paneer doesn’t have any cheese.  Hold on, it gets worse.

I believe it was Wednesday afternoon when Lulu first got the bright idea to turn my empty spinach tub into a house for her My Little Pony.  Never mind the fact that the ponies have legit, licensed merchandise versions of Ferris wheels, roller coasters, beauty boutiques and ice cream shops, all with the capability of playing the jolliest of theme songs ever created.  I’d sing it for you, but the only words I know are “My Little Pony…My Little Pony….”

Many of our pony merchandise is the fortunate consequence of having now pre-teen and teenage girls as neighbors.  That and we live in a cul-de-sac so our neighbors’ garage sales get low traffic.  Or maybe it’s because I take down their “GARAGE SALE” signs so we get their stuff.  Whatever.

But despite all this legit pony gear, there was something indescribably alluring about a clear plastic spinach tub.

So much so that Gigi insisted on planting her ponies in Lulu’s tub and claiming squatter’s rights.

Despite the cruelty of it all, I was a little proud Gigi had the basics of first year Property Law down at the age of six.

Lulu was unimpressed.  And by “unimpressed,” I mean shrieking her pony-tailed head off.

I solved this problem by doing what any good mother would do—I finished off our second tub of spinach via a salad the size of my head.  Of course, I was completely oblivious to the fact that I would then have a problem making authentic saag paneer.

But another pony has a home.  And for that, I’ll sleep a lot better tonight.

Saag Peaneer

Serves 4

Print this recipe!

• One 15 oz. package extra-firm tofu, drained and pressed and cut into slabs
• 2 T. reduced sodium soy sauce
• 1 T. lime juice
• 2 T. water
• stevia, agave or organic sugar to taste
• 1/2 onion, chopped
• 1 c. organic spinach
• 2 c. frozen peas
• 1/4 c. vegetable broth
• 1/2 c. light coconut milk
• 2 t. cumin
• 1 t. cinnamon
• 1/2 t. curry
• salt and pepper to taste
• 2 c. brown rice

Drain and press tofu for several hours or overnight.

For marinade, in a large bowl, combine soy sauce, lime juice, sweetener and water.

Cut tofu into slabs and place in marinade, turning until coated.

Marinate tofu anywhere from 30 minutes to overnight.

Preheat broiler.  Arrange tofu slices on a baking sheet that has been lightly spritzed with oil or cooking spray.

Broil tofu for 5 to 6 minutes on each side, until lightly browned and crisp.

I dare you not to eat a piece.  Or five.

For the sauce, spritz a skillet with cooking spray or oil and place over medium high heat.  Add onion and sauté until softened and starting to brown, about 5 minutes.

Add spinach, peas, vegetable broth, coconut milk, cumin, cinnamon and curry and saute for several minutes, until spinach has wilted and peas are cooked.

Transfer mixture to a food processor or high speed blender and blend until smooth.

Cut tofu into bite-sized pieces and plate over brown rice.

Pour sauce over the top and finish with a pinch of cinnamon.

I didn’t expect the family to like this.  But they did.

Who wouldn’t love the lightly seasoned, crispy tofu and the creamy, slightly sweet, exotic sauce?

And I liked the price.

$1.47 per serving!  Pea Daddy had to inflate the cost dramatically by topping his off with a handful of cashews.  Delicious, yes, but does he think I’m made of money?  He’s throwing around the nut equivalent of gold and meanwhile, our ponies are sleeping in plastic spinach shanties.

But at least we have two plastic spinach shanties.  And one happy family.

************

*I’m in Seattle!  If you are in the viewing area, you can catch me cooking from recipeas from our book on New Day Northwest Monday morning at 11 a.m!

*You can read a little teaser of the Oregonian’s Grant Butler’s visit to our house here.  The story has been upgraded and will run as a full-feature later this month!

*The winners of the autographed copies of Peas and Thank You and the Pea Packs are:

From the comments: Caroline O’Rien, Mellissa (wndergirlmel) and Kara Howard

From Twitter: @ThisIsJensLife, @YouArePriceless and @Jules1208

Please email me at peasandthankyou@hotmail.com with your mailing info.

If you didn’t win, guess what?!  You can still purchase the book here.  And I hope you will!

Pea Daddy has this uncanny knack for getting ideas stuck in his head and when he does, there’s no getting them out.  He is the definition of tunnel vision.

This explains so very, very much:

Why he still hasn’t opened his Kindle.  We are NOT getting an iPad.  Unless, of course, one of us isn’t that attached to our kidneys.

Why he has read at least five books on surfing in the last six months, even though he isn’t a strong swimmer. Which also explains why a part of me is dreading our anniversary trip to Hawaii.  Note to self: bring CPR training up-to-date.  And pack water wings.

Why he has 17 light blue shirts hanging in his closet.  I won’t tell you what store they are from…you already know.  It rhymes with Mommy Pajama.  And your grandpa shops there.

Why tonight, I grilled watermelon.

I’ve never had any desire to grill watermelon.  It just isn’t logical.  How do you grill watermelon?  Let’s roast up some ice cream while we’re at it.

Mmmm, actually, that sounds good.

But even if I did grill watermelon, I would never dream of serving it on a bun.  I try to avoid sogginess at all costs, going so far as to build a lettuce wall between the tomato and the bread of my sandwiches.

There’s your cooking tip for today.  See you tomorrow.

Nice try.  You can’t shut me up that easily.

The whole grilled watermelon thing is partially my fault.  I’ve turned Pea Daddy into a bit of a foodie–the kind of guy who watches Top Chef, loves Anthony Bourdain and reads Mark Bittman’s articles in The New York Times.

Particularly one article that featured grilled watermelon burgers.

And thus Pea Daddy, with his stack of surfing books awkwardly wedged under his blue-shirted arm, asks me at least once every three days since July 6th, “Can you make grilled watermelon burgers?”

So tonight we compromised.    I mean, what else have I got to do?

Grilled Watermelon Salad with Creamy Tofu “Cheese”

Print this recipe!

Serves 2 generously or 4 side servings

• 4-6 watermelon wedges
• 5 c. mixed greens
• 1/4 c. roasted almonds, chopped
• 1/4 c. balsamic vinaigrette (bottled or the fabulous homemade version from the book)

Creamy tofu cheese:

• 8 oz. extra-firm tofu (1/2 block, not silken), drained and squeezed
• 1/4 c. non-dairy or organic cream cheese
• 1 T. lemon juice
• 1 1/2 T. nutritional yeast
• 1 t. minced garlic
• 1 T. fresh basil
• 1/2 t. salt

Preheat a grill or grill pan that has been sprayed generously with cooking spray or oil over medium to medium high heat.

Cut watermelon into slices 1-2 inches thick.

Place watermelon on grill and cook for 2-3 minutes on each side.

Remove from grill and set aside.

To prepare creamy tofu cheese, combine tofu, cream cheese, lemon juice, nutritional yeast, garlic, basil and salt in a high-speed blender or food processor.

Blend until fully combined and smooth.

To plate salad, cut grilled watermelon into bite-size pieces.  Plate up greens and top with watermelon, dollops of creamy tofu cheese and chopped almonds.

Drizzle with balsamic vinaigrette and serve.

It’s hard for me to admit when I’m wrong.

But it’s even harder for me to admit when Pea Daddy is right.

He was onto something with this grilled watermelon thing.

The watermelon is sweet and a bit smoky, and with the crisp lettuce, the creamy cheese and the crunchy, salty almonds, it makes for a delicious, satisfying summer salad.

Fine, Pea Daddy,  your tunnel vision paid off.

This time.

But I’m still hanging onto my kidneys.

A few weeks ago, I wrote about our life on the fly.

It’s yet another crazy week in the Pea Household, complete with birthday and Father’s Day celebrations, the last day of school, haircuts, Bible studies and phone meetings and culminating with what will surely be the most memorable production of Peter Pan ever.

We’re busy.

We’re hungry.

We’re jealous that Big Sister got her face painted on the last day of school and thus are drawing with markers on our face while Mom is on the phone apologizing to her own mother for implying that she’s a xenophobe in Suntan colored L’eggs.

So without wasting any more time that could be spent defiling property or our own faces, here’s a quick list of a few things we are loving in our house this week:

1.  Fiberful Green Smoothies:  This blend is based on Kim Snyder’s Glowing Green Smoothie from her book, The Beauty Detox Diet. I had the honor of meeting Kim, a fellow Harlequin author when I was recently in New York.  She has a slew of celebrity clients who drink these smoothies for breakfast every morning.  For me, it’s an appetizer.  I’ve been making a big pitcher every few days or so and keeping it in the fridge, pouring myself a glassful whenever I feel an energy slump.  It keeps for at least two days, and if you keep it in a glass container, you can freeze it if you don’t get around to drinking it all.

2.  Thrive Fitness, by Brendan Brazier: If you’ve read Brendan’s sports nutrition book, Thrive, this is a great follow-up/companion book which talks about the fitness aspect of the road to health.  I’ve been sticking to the same workout plan for a few months now and it’s time to switch it up.  Thrive Fitness has great weight routines which I’m going to start incorporating, and new recipes and ideas for pre and post-workout fuel.  I also love Brendan’s discussion of the different types of workouts that breed creativity.  Because watching The Bachelorette really isn’t turning me into a Pulitzer Prize winner.

3.  The Bachelorette: No shame.  It makes me appreciate my life, my family and my husband who doesn’t make fun of the size of my chest on national TV.

4.  Yogurt Bowls: The girls have been eating these for breakfast.  And sometimes lunch.  And that one night last week when we had ten minutes to be out the door, we had them for dinner.  We like to put a whole grain, low sugar cereal in the base, like Cheerios, top it with yogurt, like Whole Soy & Co. Vanilla, and then add fresh or dried fruit and a sprinkle of flax.  The girls lick their bowls clean.  I don’t know where they learned such behavior.

5. These Bras. They live up to every claim they make.  See #3.  And I’d like to say “sorry” to my male readers.  Or maybe, “You’re welcome?”

6.  These Bars. I made a second batch of Peanut Butter Buckwheat Protein Bars this week, only I subbed in almond butter for the peanut butter, coconut extract for the vanilla and I added a little dried coconut in the mix, making them Almond Joy Buckwheat Protein Bars.  I’m going to lick the pan when they are gone.

7. Disney Princess Dress Up iPhone App. This game is worth every penny.  It allowed me fifteen glorious minutes in the Banana Republic dressing room today.  Lulu told me not to buy a white linen skirt, but then I saw how she’d dressed herself and decided to trust my own judgment instead.

8.  Sprouted Organic Tofu. I’ve been loving this tofu, pressed and marinated in this or this and then broiled for 6 minutes on each side.  Since it’s sprouted, it’s higher in protein and easier to digest, and since it’s organic, it’s non-GMO.  And while we’re on the subject, this article is worth checking out if you’ve ever wondered where I stand on the soy “controversy.”  He took the words right out of my mouth.

9. Dads. While we are already gearing up for Father’s Day, it’s also my dad’s birthday on Tuesday.  Happy Birthday, Dad!  A few things worth noting about my dad:

• He’s survived a near-death experience (actually several) and has quite the story to tell about it.
• He plays a mean accordion.
• He can fix anything–car brakes, screen doors, garbage disposals and even Princess nighties.  The girls’ gut response now is, “Maybe Poppy can fix it!”  And he always does.
• He’s given himself stitches, more than once.  I told you he can fix anything.
• He has always believed that I am the best at absolutely everything I do, even if I am totally horrible at it.  That’s love, kids.  And that’s my dad.

(Pssst, Dad, can you come get this blue marker off of Lulu’s face?)

It was a strange day.

And somehow it ended in Pea Daddy buying me flowers for no reason.

Or  maybe, in fact, for many reasons.

While driving today, I called 911 on a couple that were fighting on the sidewalk while their baby watched from her stroller.  Mom shoved Dad so hard he came into my lane and I had to swerve to miss him.  She’s a keeper.

While mailing dough balls today, Lulu looked around the post office until she saw a man getting ready to ship a guitar and shouted, “Mom!!!  Look at that man’s HUGE package!” Yes, indeed.

While shopping today, I got so fed up at the lack of shorts in my size that I kicked a mannequin.  That or I tripped.  Hard.  Blood was shed.  As were toenails.  Birthday pedicures on Monday with Gigi are going to be fun.

While applying a tourniquet with the piece of paper that used to be my to-do list today, someone needed to go to the bathroom.  Desperately.  In case you were wondering if Banana Republics have bathrooms in them, I assure you, they do.  Especially if you are bleeding and have a three year-old clutching to a rack of size 0, 8 and 14 shorts and turning red in the face.

So maybe I deserved flowers.

How did I thank Pea Daddy?  By making two of his least favorite foods for dinner.

Tofu and coleslaw.

I’m a keeper.

Hoisin Ginger Tofu with Smoky Tahini Slaw

Print this recipe!

Serves 2-4

For the Tofu:

• One 15 oz. package extra-firm tofu, pressed and sliced into 1 x 2 inch slabs
• 2 T. reduced sodium soy sauce
• 2 T. hoisin sauce
• 1 t. lemon juice
• 2 T. water
• 2 t. minced ginger
• 2 t. minced garlic

For the Slaw:

• 4 c. shredded cabbage
• 2 carrots, shredded
• 1/2 large bell pepper, julienned
• 2 T. lemon juice
• 1 1/2 T. tahini*
• 2 t. minced ginger
• 1 t. agave or stevia to taste
• salt and pepper to taste
• 3 slices tempeh bacon, cooked and chopped into pieces**

*You can substitute almond butter or peanut butter, if desired

**If you don’t have tempeh bacon, you can add 1/4 c. chopped roasted almonds or peanuts for a salty crunch

To make the tofu, drain and press and cut into slabs.

Prepare the marinade, by combining soy sauce, hoisin sauce, lemon juice, water, ginger and garlic.

Reserve half of the minced ginger for the slaw, if you are making it as well.

Add tofu to the marinade and lightly toss.

Allow tofu to marinate for anywhere from 30 minutes to overnight.

Meanwhile, prepare slaw by placing cabbage in a large bowl.

Add shredded carrots and bell pepper strips.

For the dressing, in a small bowl, whisk together lemon juice, tahini, ginger, sweetener of choice and salt and pepper.

Drizzle dressing over the top of the slaw and toss until evenly coated.

Top with tempeh bacon, if using.  Cover and refrigerate until serving.

Preheat broiler to prepare tofu.

Remove tofu from marinade and place on a cookie sheet that has been spritzed with oil or sprayed with cooking spray.

Drizzle tofu with any remaining marinade and broil for 5-6 minutes on each side.

The tofu should be crisp on the outside and chewy on the inside.

In other words, delicious.

Plate tofu with slaw and serve to someone you love.

And hope they don’t shove you into the street.

Or stomp on your toe.

Or crap their pants.

Thankfully, Pea Daddy just said, “Man, this is delicious!”

I told you it was a strange day.

The number of prunes I eat.

The waist on my jeans creeping higher.

The “frosted” highlights in my hair getting a little heavier as more and more grey hairs sprout after ballet recital tryouts, chest x-rays and book deadlines.

As much as I look back fondly on my 20s, a stretch-mark free mid-section and impeccable bladder control, I have to say, life just keeps getting sweeter.  And an early-bird, early birthday night out is all the celebration I need.

Even if other people are honing in on my spotlight.

I’m used to not being the head turner anymore.

We dropped the “ladies of honor” off with my parents and went to celebrate on our own.

First, a little shopping at Bridgeport Village for my upcoming to trip New York for Book Expo America.  Because I’m told you need cocktail dresses for cocktail parties.  Unbelievable.

We jokingly call Bridgeport Village “Blazer Village” because we’ve seen three Portland Trail Blazers there on three separate occasions.  And apparently you need a professional basketball player’s salary to buy clothing there.

Especially cocktail dresses.

Maybe I’ll just test that theory that I “absolutely can wear that bridesmaid’s dress again…”

Eventually, we headed over to the movie theater.

True to form, we ran into Trailblazer Gerald Wallace on the way into the movie.

We told him we were big fans (half true–I just learned who he was when I watched my first game this season on Monday night) and also told him it was my birthday (also not entirely true), and then asked if I could have my picture taken with him.

He smelled nice.

He was nice.

But not nice enough to agree to run over and buy me a cocktail dress.  Shoot.

After the lukewarm blog debate about currently released movies, we decided to see Soul Surfer, which we absolutely loved.

I became further convinced that all the difficulties and trials we face during our lives are blessings in a bigger Plan, and Pea Daddy became further convinced that we need another trip to Hawaii so that he can become a professional surfer (again—half true).

As for dinner, we decided on “trendy vegan food” at Blossoming Lotus.

We were seated in the dimly lit, and rather romantic lounge, where everything on the menu sounded too good to be true.

I finally decided on the tofu stir-fry.

This was filled with cabbage, broccoli, carrots, curried cashews, a delicious ginger-lime sauce and some of the most amazing tofu I’ve ever had, seared in a tangy, nutritional yeast coating.

Heaven.

Pea Daddy chose the Southwest Bowl,

which had brown rice, butternut squash and black bean chili and kale, topped with avocado ranch and roasted red pepper sour cream.

He saved his kale for me.  That’s true love.

We would have stuck around for dessert, but I am ancient.

But I do have something sweet for you.

NuNaturals, my very favorite brand of stevia, will award multiple products to FOUR of you. Each winner will receive one box of NuStevia Packets AND one bottle of NuNaturals Vanilla Stevia Liquid, 2 oz. bottle.

I use both of these products to sweeten my daily oatmeal, my smoothies and my herbal tea.  Sometimes I just put a few drops of the vanilla stevia in some warm almond milk before bed.  Born to be wild, baby.

To enter, just leave a comment telling me what you are looking forward to most in the next year of your life.  I’ll pick a winner and announce it in Monday night’s post.  After I turn 33.

Don’t you worry, I won’t be without a birthday cake.  I have big plans for baking my own.

The only thing that could make these cupcakes better are eating them in a hot cocktail dress.

And maybe adding prunes.

I don’t weigh in on problems.  I solve them.

Natalie Portman, if you are craving eggs, try this.

And for the record, I’m still a fan and you can come over and I will make you dinner any day of the week.  Except Wednesdays, which are just plain wacky around here.

Veg News, if you need a no-egg salad photo, try this.

And for the record, I’m still a fan and you can use any and all of my photos whenever you want.

Family, if you are hungry for dinner and don’t care that I’m exhausted, completely botched a batch of homemade coconut almond butter, and spent three hours at the Public Library reading Junie B. Jones books and playing Dora computer games today, try this.

And for the record, I’m still a fan and there’s no other way I’d rather spend my day than spending time with you.

Now eat up.

No-Egg Salad

Print this recipe!

Makes 4-6 servings

• One 7-oz. package precooked tofu (i.e. Trader  Joe’s Savory Baked Tofu)
• 1 red pepper, finely chopped
• 2 ribs of celery, finely chopped
• 2 pickles, finely chopped
• 1/4 c. reduced fat Vegenaise
• 2 T. mustard
• salt and pepper to taste

Note: you can use regular, uncooked tofu that has been drained and pressed, but you may need to adjust your seasoning accordingly.

Chop tofu, pepper, celery and pickles so that they are uniform in size.  You want them all to be chopped to about the size of peas.

Add vegenaise, mustard and salt and pepper and combine.

Serve salad atop lettuce leaves, stuffed in a pita or on toasted bread or buns.

This could not have been easier.  Or tastier.

The only controversies at the table were if this was more like mock chicken salad or no-egg salad, and whether to have another pickle on the side or two for dessert.

But like I said, I don’t weigh in on problems.

I solve them.

At first glance, you’d think I have nothing in common with our friend, Scott.

And that’s just how I like it.

He wears Nike and I’m loyal to Adidas.

He likes Alternative Rock and I can’t even load songs on my iPhone.

He enjoys spending nine innings at the ball park, whereas I finish my bag of kettle corn and I’m out.

It’s the perfect friendship.

Scott can keep right on taking Pea Daddy to the Nike store, Slash concert and Mariners’ games, and I’ll hang out in my Adidas sweats, waiting on my iPhone that refuses to sync and eating homemade kettle corn that didn’t cost $8. Thank you very much.

But as we sat eating dinner together Saturday, me having negotiated meeting at a vegan-friendly restaurant where I could get a tempeh salad and Scott could order a bacon cheeseburger, I realized how much Scott and I have in common.

We don’t apologize to the other for our food choices.  Nor should we.

We both hate running but do it anyway.  We shouldn’t.

We both irritate our spouses by reading a blog about Peas via iPhone in our bed each night.  We absolutely should.  As should you.

We both love Yumm Sauce.

Yumm Sauce is this fantastic “cheesy,” creamy (and vegan) sauce that is made, sold and served at a local chain of cafés call Café Yumm.  They put it on just about everything they make, from rice bowls to salads to wraps.

It’s so good, it’s drinkable.

I’ve tried to make it in the past, but never quite got it right, a fact I mentioned over dinner Saturday.  Scott, who usually skips right over the recipeas when reading our site and heads for the jokes (aka fodder with which to lovingly tease my dear husband) eagerly said, “Oh my gosh, you make that sauce?  Is that recipe on your site?”

It is now.

Mmmm Sauce

Inspired by Café Yumm’s Yumm Sauce and this recipe

Makes 1 1/2 cups

Print this recipe!

• 1/4 c. canola oil (or oil of your choice)
• 1/4 c. almonds
• 1/3 c. water
• 1/4 c. chickpeas, drained and rinsed
• 1/4 c. nutritional yeast
• 2 1/2 T. lemon juice
• 1 t. minced garlic
• 1/4 t. salt
• 3/4 t. curry powder
• 1/2 t. dried oregano
• 1/2 t. dried cilantro

Note: this recipe could easily be doubled and leftovers will keep covered in the fridge for 7-10 days

In a high speed blender or food processor, combine oil, almonds, water and chickpeas.  Blend until relatively smooth.

Add remaining ingredients and blend until smooth.

Transfer to a small bowl and refrigerate until serving.

Nutritionally speaking, this sauce is in the same ballpark as hummus or salad dressing, but with a little more protein and vitamin B12, and a whole lot more totally craveable flavor.

If your sauce is too thick, or thickens up overnight in the fridge, just add a touch more water so you can drizzle it.

And trust me, you’ll want to drizzle it.  On everything.

We broiled some tofu, steamed some brown rice and veggies and passed the sauce around the table.

And then we kept passing and passing it.

I caught Gigi at the end of the meal moving her plate towards her face with her tongue fully extended.

I love that kid.

Pea Daddy asked to take the leftovers to work with him in his man satchel for lunch today.  Not the leftover rice and tofu.

Just the sauce.

I’d love to hear from Scott that he’s tried this sauce at home and loved it  (I’ll follow up with his comments, photos, and review should he make it).

Of course, I’d also love to hear him volunteer to accompany Pea Daddy to the next installment of the Pirates of the Caribbean next month.

(serving suggestion)

I just don’t want to hear that he put Mmmm Sauce on his bacon cheeseburger.

*******

The winner of the dough ball giveaway is #553, Liz:

Please email me your address and your pick of dough ball flavor and I’ll get baking or unbaking!

Thanks to everyone for all your entries and incredible feedback.  As a result, this post is the first post in a hopefully weekly series I plan to continue called “Wannabe Recipeas,” where I will makeover your favorite recipes (from restaurants, your family favorites, or store-bought versions) into “recipeas” and then follow up with your comments, photos, and reviews!  If you have a recipe you’d like to see become a recipea, and you are willing to make and give me feedback on the new recipea (either via your blog or by emailing me), please email me at peasandthankyou@hotmail.com and put “Wannabe Recipeas” in the subject line.  I can’t wait to hear from you!

Whenever anyone tells me they don’t like tofu, I simply say, “Yes, you do.  You just don’t know how to cook it.”

It’s okay.  I don’t mean anything offensive by that.  If it makes you feel better, I haven’t the slightest idea how to cook a pot roast.  My grandmother is so ashamed.

Soy allergies or sensitivities aside, I challenge anyone to make tofu this way and not like it.

Gigi likes it (but then again, she eats spinach straight out of the tub).

Pea Daddy likes it, and date night was last night so he has no incentive to suck up.  Make of that what you will.

Lulu likes it, and though she dips it in organic ketchup, she still licks her plate.  Literally.  She really likes ketchup.

And as for me, I’d could eat the whole block in one sitting.  And date night was last night, so I just might.

The first step is draining and pressing your tofu.  I always use extra-firm, organic tofu.

To press it, you can use the method described here or you can buy a tofu press.  And trust me, once you start making tofu this way, you’ll probably want a press.

If you haven’t already sliced the tofu before pressing it, once it’s pressed and the moisture drained off, you’ll want to then slice the tofu into slabs, about a half an inch thick.

Next, you’ll want to marinate the tofu, and what you choose to marinate your tofu in totally depends on how you are going to serve it.  Straight from the pan to your mouth is a viable option.

But there are others.

Spicy Tofu Soft Tacos

Print this recipe!

Makes 6-8 tacos

Marinade:

• 2 T. soy sauce, tamari or Bragg’s Aminos
• juice of one lime
• 1 T. agave or maple syrup
• 1 T. water
• 1 t. garlic, minced
• 1 t. chili powder
• 1/2 t. cumin

Soft tacos:

• One 14 oz. package organic, extra firm tofu (drained and pressed and cut into slabs)
• 6-8 whole wheat soft taco-size or corn tortillas
• 2 c. shredded cabbage
• 1 batch Almost Chipotle Guacamole or 1/2 c. other guacamole
• 1/2 c. prepared salsa

Prepare your marinade in a large container with a sealable lid by whisking together all ingredients.

Carefully add your tofu.

And even more carefully, place the lid on the container and give it a gentle toss.  We aren’t making tofu scrambles, although those are also delicious.

I like to marinate my tofu for as long as possible, even overnight.  Store the container in the fridge and take it out every time you go to get Lulu a pickle, give it a good shake and put it back in.

After at least a couple hours, your tofu should be evenly coated and will have absorbed most of the liquid.  Plus, you’ll need to go the store for more pickles.

Preheat the broiler and coat a baking sheet with cooking spray or a light mist of oil.

Arrange tofu slices on the baking sheet.

And drizzle any remaining marinade over the top.

Broil the tofu on one side for 5-6 minutes, flip the tofu over and return it to the oven to broil for an additional 5-6 minutes on the opposite side.

The texture is phenomenal.  The tofu gets crisp on the outside and is dense and chewy on the inside.  It isn’t soggy or mushy in the least.

To construct your tacos, slice the tofu into strips and prepare your guacamole.

I like to crisp up my tortillas in a dry skillet over medium high heat for a few minutes on each side.

They get a nice little crunch to them, which I guess defeats the purpose of them being “soft” tacos, if you’re picky about that kind of thing.  If you are picky, you probably aren’t making tofu.  But you should be.

Fill your tortilla with a scoop of guacamole,

and top it with some strips of broiled tofu.

Add salsa and a handful of shredded cabbage and serve.

Taco-licious.

Gigi said I was the nicest mom in the world (but then again, she knew she’d be asking for dessert soon).

Pea Daddy said they were “awesome,” and date night was last night, so there’s only one “dessert” tonight.  Make of that what you will.

Lulu said, “I love tofu!”  And I nearly fainted.

Then she said she wished she could turn green beans into cheese.

Fair enough.  But she said she loved tofu first.

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***Please check out the Donation Rally going on at Blogging For A Change.  A few fine ladies are raising money and giving away some great prizes with 100% of donations going to the Red Cross’ efforts in Japan.

***Tomorrow is Wacky Wednesday and I’m swamped.  Hit me up with any video suggestions or requests in the comments and we’d love to post something special for you.  Or just something.

Did you happen to hear that we went to Phoenix?

And that we ate at a restaurant with an open kitchen called True Food Kitchen?

And that my new life’s mission is to make everything we ate off of their menu?

I really need a hobby.

A pedicure, a toothbrush that doesn’t have Snoopy on it, and a hobby.

Little travel tip for you: don’t pack clear nail polish with a faulty lid in the same travel bag as your uncovered toothbrush or you’ll wind up with a nice shiny top coat on your teeth and then buying the first toothbrush you can find.  And inexplicably using the toddler toothbrush for two weeks after you get back.

“Good grief!” is right, Charlie Brown.

I think I’d like a closed kitchen.  The more isolated the better,  Because there really is quite a lot you don’t see that goes on in our kitchen, and quite a lot I don’t want to see.

Ballet clothes thrown on the stairs after class.

Lulu singing “Bah Bah Pickle” in her underwear.

Gigi frantically looking for her homework folder.

Lost lens caps.

Soggy Cheerios still on the floor from breakfast, now becoming lunch for some sugar ants.

Trying to figure out if Sharpies come off curtains.  They don’t.

Countertops full of dirty cutting boards, condiments, homework folders, and lens caps.

Lulu bent over in her underwear and wiggling her bottom in Gigi’s face.

“Good grief!” is right, Pea Kitty.

No, you don’t see it all.

Perhaps it’s better that way.

Tofu and Mushroom Lettuce Cups

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Makes 2 entrée sized portions or appetizers for 4

• 8 oz. extra-firm tofu, drained and pressed
• 4 oz. mushrooms (button or shitake)
• 1 1/2 t. garlic, minced
• 1 T. ginger, minced
• 2 T. lemongrass, minced
• 2 T. reduced sodium soy sauce
• 3 T. organic hoisin sauce
• 1 T. rice vinegar
• 2 T. water
• 1/4 c. water chestnuts, chopped
• 1/4 c. cashews, chopped
• 8-10 large lettuce leaves (Bibb or Boston)
• garnish: shredded carrots and fresh cilantro

Cube drained and pressed tofu into 1/2 in. x 1/2 in. pieces.  Pea Daddy and Lulu aren’t huge tofu fans, so the more it looks like mushrooms, the better.

Cube mushrooms into similar-sized pieces.  Gigi isn’t a huge mushroom fan, so the more it looks like tofu, the better.

I wasn’t kidding about wanting a closed kitchen.

Toss mushrooms and tofu in a skillet that has been spritzed with oil or cooking spray and placed over medium-high heat.

Sauté mushrooms and tofu until you get some nice color on them, and then add garlic, ginger and lemongrass and cook for an additional minute.

In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar and water.

Reduce heat on stovetop and slowly add sauce to the pan of deliciousness that  most certainly is not mushrooms and tofu.

Add water chestnuts and cashews, and stir to coat.

Spoon mixture into the center of your large lettuce leaves.

Garnish with shredded carrot and cilantro and serve.

Oh. My.

You know the rest.

Sweet, spicy and finger lickin-good.  Served with some steamed edamame, it was an incredible meal.

The flavors in these wraps are so delicious, you could definitely lead meat-eaters to think they were eating chicken.

No one said, “Ew, tofu.”

No one said, “Ew, mushrooms.”

And Lulu put pants on.  Or did she?

“Good grief!” is right, Gigi.