Menu Swap: August 11th

I’ve finally gotten around to doing things to my blog that I’ve been itching to do but never had the time. One of those things was to establish and organize an index, which I indeed did. I also tidied it up a little since I have a lot of free time now for the moment. By the end of the month I’ll be moving in with Phil’s parents since I no longer have any family in Pennsylvania. I’m nearly finished packing save for the last minute packing of kitchen items and my clothing. I’m so excited! I really don’t like staying here anymore. In comparison to Virginia, Pennsylvania is a dump. Well Philadelphia anyway or possibly just my location. I’m tired of just living in the same old area I grew up in, you know? I want something different, something new, and something more appealing to the eyes and consoling to the mind especially with everything that has happened from the beginning of January.

I’m finally going south like I’ve always wanted. It’s going to be a change from what I’m accustomed to for sure; I can’t walk to the store nor can I use the same ingredients I’ve been using, although, produce will be ten times more fresh and pure. One thing I’m definitely looking forward to is growing my own garden. Imagine the possibilities! I just did a quick Google search about Kabocha and people actually grow it at home, haha! I should have saved the seeds from my last one but I bet I can buy a small one, save the seeds and then grow my own! I’ll have a Japanese garden if I get sprouts from a potato.

Anyway, obsessions aside, because I’m moving I’m raiding the freezer to use up leftovers so things will be tossed here and there. I did find some interesting/surprising ingredients that I thought I would never find so I splurged. Oh, yeah. I also bought PORK. I bet you’re all saying, “Good, now she’ll shut up about it.” I went crazy searching for the perfect recipe and I settled upon Tonkatsu. Why? I shall enjoy the pork in its simplicity, lightly coated - that’s it. Why drown it in an overly sugary sauce or heavy thick creamy substance? While on the subject of cream, I’m now officially going dairy free because after my mini “elimination diet”, I’ve discovered my tolerance for dairy has significantly decreased to the point of absolute discomfort and pain. It felt as if I ate a slice of whole wheat bread; geez. I don’t care though since I was semi-dairy free to begin with and rice cheese kicks ass! I’m also utilizing my knowledge of “un-cheeses” from when I was vegan/vegetarian. At least I can still have my corn and potatoes. God..for a while there I thought I might have an allergy to them…that would have hurt.

This week is hosted by Wheatstate Celiac who chose Tofu as the ingredient of the week. I don’t eat as much tofu as I used to anymore ever since my aunt informed me about my possible inheritance of the gene that reacts to soy DNA and create a possible cellular overgrowth…that’s no fun. This week, however, I made my old favorite: Eggless Egg Salad. There’s a whole foods store here (Not Whole Foods, but a natural organic grocery store) that makes an eggless egg salad which was once my addiction. I would go there just for the damned salad because it was that good. My recipe comes close but I can’t seem to reciprocate it one for one. I’ll try this next batch though made with my mock vegetarian mayonnaise. It needs to marinade overnight before consumption. This recipe is only part of my menu dedicated to Comfort Food. Who doesn’t love comfort food? It’s the best of the best even though it may not appear pretty. But, it’s comfort food though and not for presentation. Comfort Food is, is what comfort food does and no one can resists its comforting results. So this week I dedicate my menu to comfort foods around the world with tofu as the designated ingredient choice.

Menu Swap August 11th
Monday
Lunch - Tofu Salad (Out to eat with family is possible)
Dinner - Peruvian Garbanzo Bean Stew

Tuesday
Lunch - ALT - Avocado, Lettuce, Tomato Sandwich
Dinner - Tonkatsu with chestnut-mushroom rice & pickles

Wednesday
Lunch - Tofu Salad
Dinner - Pasta Puttanesca with farinata (AKA socca) & salad

Thursday
Lunch - Summer Scallop Salad
Dinner - Root Vegetable Crumble with Sweet & Sour Beans

Friday
Lunch - Tofu Salad
Dinner - Jamacian Pepper Pot

I’ve also bought pectin so with pectin I can make more jam out of stuff - yay! I'm running out of bread though..need to make that socca.