We’ve made it through another week. And sometimes that is a legitimate accomplishment, is it not?
I join the rest of the globe in mourning the death of Thich Nhat Hanh, the Buddhist monk, author, and mindfulness master. A friend shared this article with me about how he continues to be a powerful teacher in modeling how to die, to let go, to relinquish the illusion of control. He continued to savor life even after he suffered a massive stroke and his health significantly declined. There is power in that. I think about how the God of my understanding intended him to live each and every one of those days with limited cognitive functioning, and how he demonstrated great humility in enduring that.
I find it takes much courage and discipline just to be present in the here and now. I catch myself exiting the present moment in a million, fidgety ways, from chewing gum to pacing to popping in earbuds … But cooking and baking in the comfort of my own kitchen centers and grounds me in a way that many other activities can’t.
This week I found my zen sweet spot grating sweet potatoes for a sweet potato pone, and pressing water out of, then cubing, a slab of tofu for “Baked Tofu With Green Beans, Shiitakes, and Peanut Sauce,” a recipe from the book School Night: Dinner Solutions for Every Day of the Week. Slicing, pressing, peeling my way to peace of mind …
Unlike last week, when I savored all things familiar, experimenting with these two dishes allows me to expand my culinary horizons. I am interested in building a bigger repertoire of healthy, high-protein vegetarian meals, as I find myself, in my newfound singledom, veering away from cooking with meat. (In the past, I have enjoyed scrambling tofu like eggs and serving it with this easy stir-fry recipe. Highly recommend!)
As for the pone, I have always been attracted to Southern cooking and would love to learn more where that came from. Despite the fact that I live in Missouri, the South seems far removed, even foreign to me, which makes whipping together a pone as novel to me as baking something markedly French, such as croissants or a quiche Lorraine. (Note: Pones are much easier!)
I hope you find a bit of inspiration from these two easy, nutrient-dense meals. That might include the revelation that dousing roasted vegetables in a simple peanut sauce can make even shiitake mushrooms and tofu palatable to younger eaters. Or that swapping your morning bowl of cereal with a slab of sweet potato pone, topped with a dollop of homemade whipped cream, is the kind of simple pleasure that kickstarts a cold winter’s day, counteracting the daily doldrums. And of course, I hope you can find a path to stillness throughout the coming week, pausing within the busyness to ground yourself in the here and now.
Cheers to eating mindfully and living wakefully.
Baked Tofu With Green Beans, Shiitakes & Peanut Sauce
Adapted from School Night: Dinner Solutions for Every Day of the Week
1 lb extra-firm tofu, drained
⅓ cup low-sodium soy sauce
3 tablespoons sesame oil
2 tablespoons rice vinegar
2 heaping teaspoons freshly grated ginger
2 cloves garlic, minced
¾ lb (12 oz) green beans, trimmed and washed
½ lb (8 oz) shiitake mushrooms, cleaned and sliced
Peanut Sauce Ingredients
6 tablespoons peanut butter
2 tablespoons low-sodium soy sauce
4 teaspoons sesame oil
4 teaspoons rice vinegar
¼ cup hot water
- Drain the tofu: Place 3 paper towels on a plate; top with the tofu. Place 3 additional paper towels on top of the tofu and top with something heavy, like a cast iron skillet. Let it stand for 5 minutes. Change the paper towels and repeat for 5 more minutes. (It’s important to remove extra moisture so the tofu will caramelize in the oven! And it’s definitely worth it to buy the extra-firm kind.) Cube the tofu into uniform bite-size squares.
- Grate the ginger, mince the garlic, and place in a large mixing bowl. Add the soy sauce, sesame oil, and rice vinegar, and whisk to combine. Wipe clean and slice your shiitake mushrooms. Carefully fold in the tofu pieces, green beans, and mushrooms into the bowl with the sauce. Gently toss to cover everything in the marinade. Let marinate at room temperature for 30 minutes.
- Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with aluminum foil. Spread the tofu, beans, and mushrooms in a single layer andd roast for approximately 30 minutes, until the tofu is caramelized and the vegetables are fork-tender.
- Make the peanut sauce while the tofu and vegetables are roasting. Simply combine all ingredients in a medium bowl.
- Drizzle sauce over tofu-vegetable mixture to serve, and enjoy 🙂
Sweet Potato Pone
Adapted from the Food Network
Baking spray or butter for greasing the pan
4 tablespoons unsalted butter, melted
⅓ cup lightly packed light brown sugar
¼ cup molasses
3 large eggs, beaten
½ cup half-and-half
1 teaspoon pure vanilla extract
½ teaspoon kosher salt
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 teaspoon grated orange zest, plus 3 tablespoons juice (from about ½ orange)
6 cups peeled and grated sweet potatoes (approximately 3 medium potatoes)
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9-inch square baking dish.
- In a large mixing bowl, combine the melted butter, brown sugar, and molasses with a spatula, or better yet, a spurtle.
- Add the eggs, half-and-half, and vanilla extract, and stir to combine once more.
- Add the cinnamon, ginger, and nutmeg; stir everything once again.
- Add the orange zest and juice, then fold in the grated sweet potatoes.
- Pour the mixture into the greased baking dish, cover with foil, and bake for approximately 40 minutes.
- Remove the foil and bake for another 10-15 minutes, until the top is caramelized and set.
- Serve topped with homemade whipped cream 🙂
Homemade Whipped Cream
Adapted from the Food Network
1 cup half-and-half
3 tablespoons confectioners’ sugar
- Place a super clean mixing bowl in the freezer to chill for 5-10 minutes.
- Beat the half-and-half and confectioners’ sugar together in the bowl for approximately 2 minutes, until stiff peaks form.