Tofu Ricotta (and Hope)

This post...this post has food in it (the picture above is proof of that), but it also has a lot of me in it. Sometimes it feels like I'm missing from this blog, even though I'm pretty much always talking about food in real life as well.  And while I want the food to shine and to connect people, because in my experience that's what food is supposed to do, sometimes I think I get lost in the process.

There's been a string of blog posts recently, a relay actually, talking about hope and what it means to each blogger.  Bloggers share their thoughts and experiences and connect to each other through this greater conversation.  I think this is exactly what blogging is about - reaching out and sharing with others, no matter how far away they are.  I'm actually quite moved by this trend.  I often find it difficult to open up to others, and reading the words of bloggers who share so much of themselves (and so willingly) on their sites is inspiring.  Now I've been invited to join the conversation by Heather from Sunday Morning Banana Pancakes.  So....let's talk about hope.

I have a ring that I wear every day.  It's a ring that I bought at the end of what has so far been the most formative year of my life.  It was a year full of good people, close friends, and wonderful experiences, and it followed closely behind a year that was exactly the opposite of that.  To remind me of how much joy and delight there is in the world, I bought this ring.  To me, it is the most valuable thing I own.


On the inside of this ring is an inscription in Hebrew which roughly translates to "don't forget hope."  I think, if nothing else, this was the most important lesson I learned during that wonderful year.  Even when everything looks bleak, when you can't even fathom an end to whatever is troubling you, there is always hope. Hope is what gets us through the roughest days and what makes the bright ones seem so much more wonderful.  You just have to remember that it's there, waiting for you to give it a nudge.

I've relied on this message that I (literally) keep so close to me several times since I got this ring.  I've relied on it through difficult relationships, unhappy jobs, and a general feeling of being lost in life.  More recently, I was...well the only way I can think to describe it is to say that I was struggling with my body for a little while.  It wasn't until the beginning of this year that I had concrete reasons for why I was feeling the way I did.  One of those reasons led to reconstructive surgery on my wrist in March, something I am still healing from and coping with.  It's amazing how much you don't appreciate something as simple as a wrist until you can no longer depend on it to do what it's been doing your whole life.

Having this message of hope nearby at all times helps remind me that there is something else, something to work towards, something that lets you know it will be ok.  Whether it's a fight with a friend, a bad breakup, or a pain-killer induced pity party, all I have to do is remember to hope, and I can get through it.

I'd like to continue this relay and pass the baton to a few bloggers and I hope to read their own thoughts on hope (though there is absolutely no pressure to ramble on the way I did here):

Julie @ Tastefully Julie
Colleen @ Smart Cookie Cook
Willow @ Will Cook for Friends
Kaitlin @ The Garden Grazer

Now, let's talk about food again.  Food is a safe place for me, a place where I can always go if I need to be productive, need to be comforted, or need to get out of my own head.  In a kitchen, I can just be.  Today, I'm busy "being" with a light and simple recipe.  Remember that time I said I hadn't done a real tofu recipe yet, then I posted one?  Well, here's another one! I'm totally on a roll with this tofu stuff.

This is a super easy tofu recipe, requires no marinating, and comes out exactly the right taste and texture, no matter how much you stir.  My dad, who has been attempting a vegan diet this summer,  tried some of this tofu ricotta plain, and said "that tastes like cheese!"  This exclamation was enough for me to know I was doing something right.

This recipe is bright and tasty, utilizes fresh herbs, and can be very easily adapted.  You can use it in any recipe that would normally call for ricotta cheese - lasagna, manicotti, stuffed pasta shells - anything!  It's best when eaten the day it's been made, but if you're making it before hand, you might need to add another squeeze of lemon juice before you use it to brighten it up a bit.

Bean Burgers (or Patties) and Caramelized Onion Sauce

It's summer time, and this season always seems to conjure up appetites for a good old bbq and all the foods that go with it.  Whenever I go to a bbq, one of two things happen; either I'm expected to have my fill of sides, or someone slaps a pre-bought veggie burger on the grill for me.

I am extremely picky about my veggie burgers.  I don't like the ones that have huge chunks of carrots and peas in them.  They tend to taste like salty mush and contribute nothing to a sandwich.  I absolutely love a good Griller (MorningStar Farm), partially because I think the taste is delicious and distinctive and partially because a Griller can physically hold its own in a sandwich.  However, Grillers have dairy in them, which presents a whole host of problems at a kosher bbq where the grill is meat.  Also, I'm trying to stay away from such heavily processed foods and from dairy these days, so sadly I've said goodbye to my favorite veggie burger.

Usually, I suggest grilling up a portabello mushroom for me instead.  These large mushrooms are the right size for a hamburger bun, have a delightfully chewy texture, and can be marinated to pure deliciousness with a touch of balsamic vinegar, oil, and garlic.  But sometimes, I want a "meaty," toothsome burger that I can literally sink my teeth into.  I want it to hold its shape and its flavor when I put it in a sandwich, and I want all the protein my carnivorous friends and family are getting from their burgers.  

So, I set off in search of a veggie burger recipe.  I almost immediately came upon this gem from Mark Bittman.  I immediately knew that I had found my recipe.  I love how simple this recipe is (though I kicked the spicing up a bit), and I love how it's made of beans and oats, creating a full protein.  I added a cornmeal crust to my burgers so that I could get a nice crunch on the outside without using too much oil (the cornmeal also helps a lot when shaping the burgers).  One batch can either be split into four solid veggie burgers for any non-meat eater to enjoy at a bbq, or it can be split into smaller patties to serve as a side dish for any meal.  

I whipped up a tangy sauce/relish with caramelized onions, mustard, and balsamic vinegar.  The tangy flavors are nicely offset by the creamy taste of the white beans in these burgers.  And I added just a bit of heat to my burgers to make them more distinctive in a sandwich.  These will definitely be my go-to veggie burgers from now on.

Baked Beet Chips

Yup, it's officially happened...I've been bitten by the Olympics bug, and I've got it bad.

I mean, I was totally expecting some of this.  I am notorious for my love for gymnastics.  I used to play soccer and grew up idolizing Mia Hamm, so of course I'm going to watch women's soccer (did you see that amazing game yesterday?!?!?!?).  And who could possibly miss Michael Phelps or Usain Bolt doing what they do best?

But now I find myself watching anything and everything from the Olympics.  I watched judo, fencing, and some of the more obscure track and field events (pole vaulting looks like the most fun thing ever).  I'm addicted to the comebacks, the redemptions, the heartbreak.  I'm amazed at how these athletes are able to operate under such pressure, no matter how old or young they are.  I'm inspired by what they are able to accomplish.  And I absolutely love the glimpses of great sportsmanship and Olympic spirit that run throughout the games.

Not to mention how incredibly fit they all are.  I just can't feel comfortable eating non-healthy snacks while watching my favorite sports.  So instead of forgoing the snacking (HA!), I made a healthy batch of beet chips to join me on the couch as I get my fill of random sports.  Oh, and they're pink, in honor of this year's signature color (the gymnastics arena looks like Barbie's playhouse).

These chips are super healthy (they're beets, after all) and deliciously crispy.  Add a sprinkle of salt and you have a fantastic mix of sweet and salty flavors.  This super easy recipe will satisfy any snacking craving you have, without making you feel guilty for not moving off the couch all day.