Fancy some roast veg with crispy tofu & peanut sauce? 😉
Cauliflower, aubergine, mushrooms (but sure your favourite or seasonal), crispy tofu and peanut sauce!
Way too delicious....
I thought you might like the recipe 🙏🏻
Sending lots of love, Niki xxx
PS - it’s still hot hot hot. 🤩
Roast veg with crispy tofu & peanut sauce
For the roast veg;
1/2 cauliflower cut into florets
Bunch asparagus - remove the woody bits
1 large aubergine sliced
Handful mushrooms sliced in half
1 bunch spring onion cut roughly
2 tbsp olive oil
For the crispy tofu;
400g natural firm tofu cut into cubes
1 tbsp rapeseed oil
For the Peanut sauce;
1 tbsp tamari
2 tbsp toasted sesame oil
Juice 1/2 lime
1 tsp maple syrup
1 tsp mirin
1/2 tsp brown rice miso
2 tbsp chunky peanut butter
1/2 tsp Chilli flakes
Some extra crushed peanuts snd coriander
To roast the vegetables;
Pre heat your oven to 180c
Place the veg on a couple of baking trays and coat in olive oil, salt and pepper.
Bake for 45-50 minutes until soft in the middle and caramelised on the outside.
Keep your eye on them as they will cook at varying times. Remove when cooked.
To make the tofu;
In another pan- Heat the oil in a large frying pan or wok. Fry the tofu for a few mins each side until brown and crispy, then transfer to a plate.
To make the peanut sauce;
Add the ingredients to a large bowl or mason jar and mix well to combine.
Tomato Tuesday! I love seeing the wide varieties of tomatoes people grow, and definitely get tomato heart eyes when I see some of the exotic heirlooms. But my own garden is a rainbow of standards this year, and perfectly ok with it! I dedicate just one garden bed to tomatoes, and I know from experience that spacing is key for both pest management and sun exposure in my often-shady garden. I plant small to medium sizes that ripen easily and early, and try to grow for a color variation. So here’s this year’s small smorgasbord, in varying degrees of ripeness:
Early Girl: Sometimes lackluster, this has been a good one for me this year! I planted two plants knowing that exposure would be different for each plant as one is “behind” the other sun exposure-wise. One plant is growing whoppers and the other nice medium-sized tomatoes. The medium-sized tomatoes taste like an above-average storebought (but good for roasting!) and the bigguns are juicy, fun-shaped, and full of ripe red flavor.
Yellow Pear: As tomato season hits its peak, I’m enjoying this lighter-flavored mater more. She’s pretty decent right off the vine and better slow-roasted. That said, I think she’s probably the dud of the bunch, because...Sunsugar!
Sunsugar: I never fail to plant Sungolds. But on nursery day (I plant from start, not from seed), I figured, this seems pretty comparative, why not? And for whatever reason, they didn’t have sungolds in stock (I know!) But I sure wasn’t disappointed! Sweeter for sure, these still have plenty of zing, especially when picked just shy of bursting - so I’m a very happy camper!
Maybe next year I’ll throw caution to the wind and try a Crazy Cherry or try again with Purple Cherokee or Berkeley Tie Dye. It’ll just depend on what’s at the nursery, or if I actually get a bug up my butt to start from seed!
What’s your favorite tomato, if you had to pick juuuuusssst one? ...
if you could pick one food to eat for the rest of your life what would it be???
mine would 110% be avocado toast. preferably with a fried egg or smoked salmon on top of it. and everything but the bagel because i put that on everything that i eat. i mean at this point it’s basically its own food group in my diet and i’m so chill with that😎
⭐️farmers market sourdough toasted & topped with avocado + a CRISPY farmers market egg fried in lots of @fourthandheart ghee (the key to bomb eggs is to use lots of oil/butter & cook them low heat & slowly) + @traderjoes everything but the bagel seasoning + lots of fresh, local fruit!!!! peaches from the farmers market, cherries, & figs from the tree in my backyard at hone⭐️
i have some cool meal prepped recipes i’m gonna be shooting & editing today so i can share them with y’all this week. yay for finally having content! not yay for finally having homework after summer bc i lowkey forgot how to hold a pencil & how to study for more than 10 minutes without ending up shopping on @revolve for clothes i don’t need. either way have a good sunday💓☺️ ...
DIY PM Face Oil 🌙😴
In a 15ml glass dropper bottle add:
💧10 drops of Lavender Essential Oil
💧10 drops of Frankincense Essential Oil
💧10 drops of Rose Essential Oil (if you don’t have this oil, just leave it out!)
💧Fill the rest with Jojoba Oil
🍃Apply every night before bed, this face oil will help to promote healthy skin
I recommend using Jojoba oil because it actually mimics human skin sebum and protects the skin from losing moisture. It also contains vitamin E, which is a strong antioxidant that helps protect the skin from aging! 🧖♀️🧖♂️
You can purchase the Glass Dropper Bottles and the Jojoba oil that I use through the link in my bio! Just click the link that is there and then click either “Glass Dropper Bottles” Or “Organic Jojoba Oil” and it will take you to my Amazon Affiliate links😊 ...
Melissa ou Erva Cidreira plantada em baldes de 4L está ficando linda. O plantio foi feito através de mudas, paguei R$: 1,69 em um garden aqui da minha cidade mas as sementes são ótimas para cultivar também. Ela gosta de bastange sol, solo úmido e adubação mensal para repor nutrientes. Você pode colher os galhos ou folhas por folha para fazer chá, que é uma delícia além de muito perfumado. 💚 Você encontra sementes no site da @feltrinsementes e o vídeo do plantio vocês encontram bo IGTV 🍃🌱 ...
The garden haul this morning was awesome. Some of this will go to CSA customers and the rest will be consumed by the family. The cherry tomatoes are mine tho. All mine.
Not pictured is all the sweet corn still in the field waiting to be picked. So much corn. Send help... 🌽😊🤙 ...