I spent my night working and my morning reading an article about how you can actually workout in bed. How convenient for those of us working nights and pretending to sleep days!
Update: you really can’t workout in bed
I decided to attempt a sugar-free lifestyle in January. I type ‘sugar-free’ with a grain of salt… or a grain of sugar? Or maybe a granule of sugar? But actually, no sugar. That’s my point.
I did eat fruit. I allowed myself a cookie mid-January. I used a few teaspoons of honey in a recipe on occasion. Balance is key.
It really wasn’t intended as any sort of diet plan. I simply wanted to challenge myself. You know? Goals and such.
I’d love to tell you that my cravings for sugar are gone, and that you’ll never ever see me consume a sugar-laden candy bar again. But, you will. You might even see it first thing in February. Here is to hoping that sugar-free January doesn’t turn into sugar-full February.
This almost-sugar-free dish might be one of my favorite ‘bowl’ recipes ever. As someone who has made A LOT of grain-veggie-protein-with-a-drizzle-of-sauce bowls over the years stating that this one takes the cake is saying an awful lot. But, I’ll say it. THIS ONE TAKES THE CAKE. Something about the chewy, nutty farro with the hearty sautéed mushrooms and wilted spinach topped with the ginger-miso dressing is so dang good. It’s the type of recipe you make for lunch, eat three servings right away, and then proceed to eat the leftovers for dinner. I’m speaking from experience.
Farro Bowl with Tofu, Mushrooms, and Spinach
Source: ATK Vegan for Everybody
1 1/2C farro
2tsp toasted sesame oil
1tsp sherry vinegar
14oz firm tofu, drained and pressed
4T vegetable oil
10oz cremini mushrooms, trimmed and chopped
1 shallot, minced
2T dry sherry
10oz baby spinach
1 recipe miso-ginger sauce
2 scallions, sliced thin
1/4C mayo (vegan)
3T red miso* (okay to sub yellow miso)
1T maple syrup
1T sesame oil
11/2tsp grated fresh ginger
Prep farro according to package directions. Once cooked, toss with 2 tsp of sesame oil and 1tsp of sherry. Cover to keep warm and set aside.
Slice tofu into 8 slices and then crosswise.
Season with salt and pepper.
Toss tofu slices in cornstarch to coat.
Heat skillet over medium heat with 2T of vegetable oil.
Once the pan is hot, cook the tofu until it is browned on all sides, about 3-4 minutes per side.
Remove from oil and set onto paper towel lined plate. Cover to keep warm.
Into the hot pan, add 1T vegetable oil, mushrooms and shallot.
Season with salt.
Cook for about 5-7 minutes, until vegetables cooked.
Deglaze pan with 2T sherry.
Cook for 1 minute until mushrooms have absorbed most of the liquid. Remove from pan and set aside.
Add spinach into the pan and allow to wilt slightly, about 1 minute. Remove from pan.
For the sauce: whisk together. Taste. Adjust seasonings if needed. Add water to thin if needed.
Assemble bowls by layering farro, mushroom mixture, and wilted spinach. Top with a few slices of tofu and drizzle miso sauce over the top. Garnish with scallions.