Month: January 2011
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Jamaican Stew – Vegan Style

I’m so excited to share with you the first ever reader submission to T-Bones and Tofu.  I am posting this recipe as submitted with a big dose of gratitude to my friend – and reader – Jonathan Lee.  Jon sent me a text on one of our cold, wet Houston days a couple of weeks ago to share that he had made a big pot of Jamaican stew via a vegetarian adaptation of a family recipe.  The best part?  Jon’s not even vegetarian.  (But his brother is, so the part where we cook for those we love rings clear here.)  Read More

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Eat it now: Mushrooms for Healthy Eating

This mixed mushroom soup from 101 Cookbooks is sure to warm a winter night - and is a healthy choice.

Mushrooms hold a special place in my diet and in my food curiosity.  I’m sure, on occasion, you too have pondered how certain plants came into the diet of mankind.  Mushrooms pose a particular curiosity for me, as so many are toxic.  I imagine it must have taken just a few particularly delicious edible varieties to spur our predecessors into prizing the food and, ultimately, commercially farming the fungus for consumption.  The acclaimed royalty-only food of the ancient Egyptians is an excellent, low-cal, low-fat substitute for meat in many styles of dishes.

And, I don’t know about you, but it’s that time of year for me.  While I try to set new goals year-round, something is always special about the start of a calendar year.  I guess I think of it as a time for renewal – which, for me, seems to always be a great opportunity to reevaluate what I’ve been putting on my plate.  A few healthy mushroom-centric meals make sense right now, especially as the vitamin-D-packed fungus is available from at least two local growers virtually year-round in southeast Texas. Read More

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Chunky Celery Soup

Note: as part of my new year house keeping, I realized this post, originally drafted more than a year ago, never quite made it to the blog.  That’s a shame because if you don’t know about this ah-maz-ing celery soup, you are definitely missing out.  It’s one of those dishes we return to again and again. (I just finished the last bowl from the most recent batch; time to make another!)  Enjoy!

We awoke Saturday morning to a dreary day.  Originally we had planned to pick between two art events and a food showcase to pass the afternoon.  But all but one of the outdoor events were canceled; it turned out that this was apropos for the day.   Kirk was slow to rise in the morning and dragged through our trip to the gym.  After we returned home, enjoyed a scrumptious brunch of eggs scrambled with sauteed mushrooms, low fat apple muffins, fat, sweet grapes and sausage (turkey for him, Morningstar for me), he still didn’t feel better and took to the sofa. Read More

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2010 in review

Spicy Sauteed Brussels Sprouts from the very first T-Bones and Tofu post

Wow!  It’s been almost a year since I launched T-Bones and Tofu with the good intention of sharing tips, tricks and recipes for how to have a happy home where vegetarians and carnivores can live together in peace.  Well, this “marriage of tastes” got off to a great start, but, frankly, the daily responsibilities of my day job, my consulting work and living a life (oh yeah, and eating) have, for the last several months, really gotten in the way of making T-Bones and Tofu the valuable resource I hoped it would be.   Read More