Rule #5 of Exercise Nutrition:...
RULE #5 OF EXERCISE NUTRITION: STAY PROPERLY HYDRATED...
We’re really into the entire idea of “flexitarianism” – what is flexitarianism, you might be asking yourself? Well, this article has the details. Being a flexitarian is about being healthy but flexible in your diet – primarily eating plants but also eating lean meats – there are no rigid rules and no foods to avoid.
Chef Peter Berley is the author of The Flexitarian Table and he has given us permission to reprint a few recipes here on the site so that you can sample some flexitarian meals in your own house. Try it out and see how flexible you can be in the kitchen:
Tofu with Lemon, Soy, White Wine, and Butter Sauce
1 pound firm tofu sliced into six 1/2-inc-thick-slabs
1/4 cup of dry white wine
2 tablespoons soy sauce
2 tablespoons fresh lemon juice
2 teaspoons honey
3 tablespoons unsalted butter, cubed
2 tablespoons finely chopped shallot
1 1/2 inch slice fresh ginger, peeled and finely chopped
1/2 teaspoon sea salt or kosher salt
Pinch of red pepper flakes
3-4 sprigs fresh thyme or rosemary
Set a rack in the upper third of the oven and preheat the oven to 400 degrees.
Lay the tofu in a small ovenproof skillet that will hold it comfortably without overlapping.
In a small bowl, stir together the wine, soy sauce, lemon juice, and honey. Scatter the butter cubes, shallot, and ginger over the tofu, pour the wine mixture over and around and season the tofu with salt and red pepper flakes. Scatter the thyme or rosemary sprigs over the tofu.
Bring to a boil over high heat, then transfer the pan to the oven and bake for 10 minutes.
Place the pan over high heat, bring the sauce to a simmer, and simmer until it begins to thicken, 3 to 5 minutes. Discard the herbs and serve the tofu drizzled with the pan sauce.
For more recipes like this, check out The Flexitarian Table by Peter Berley.