| Hello Friends, A couple of weeks ago, I returned home to find Caroline Chambers' new book, What to Cook When You Don't Feel Like Cooking, at my door. Its arrival could not have been more timely: we had just returned from England, and in addition to feeling jet lagged or perhaps because of the jet lag, well, I didn't really feel like cooking. As I flipped through, I noticed the chapter organization — "15-ish Minutes," "30 Minutes," "45 Minutes," etc. — and immediately felt inspired. Surely I could handle something in the 15-ish Minutes chapter, I told myself. Having eaten nearly every meal out for a week, I was craving something fresh and healthy, and so I went with the Crispy Miso Lime Tofu, most of the ingredients for which I had on hand, and which looked and sounded so good. Friends! I have never made tofu like this before, and I was astonished not only by how incredibly tasty it was but also by the process, which felt all wrong. Rather than press the tofu, you squeeze out the liquid with your hands; rather than neatly cube the tofu, you crumble it; and at the end, when your tofu is completely crisp and brown, you douse it with a miso-lime dressing, which it drinks up, taking on all the sweet-and-savory flavors. The crumbles honestly tasted like meat — I could have eaten them straight from the skillet without any further adornments — but I pushed on, spooning them into lettuce cups and garnishing them with herbs and sesame seeds. We gobbled them right up. I have made this recipe a number of times in the past few weeks, and every time I make it I wonder how the recipe could be adapted to other dressings and seasonings — could it be made into faux taco meat? — or how I could use the crumbles in other applications, perhaps spooned over this favorite brown rice with broiled broccoli by its side. I will of course keep you posted.
What to Cook When You Don't Feel Like Cooking: Recipes for The Long WeekendVeggie Loaded Stuffed Peppers Trader Joe's 3-Ingredient Lentil Salad The Very Best Iced Tea (from a very old cookbook)
The Chopped Salad to Make All Summer Long (dinner, solved!)
Strawberry Paloma Slushie (great for a crowd 🎉) Cucumber, Watermelon, Tomato & Feta SaladIn Friday's pizza newsletter I shared a recipe for a cucumber, tomato, watermelon and feta salad from Jenny Rosenstrach's new book The Weekday Vegetarians Get Simple. Get the recipe here:
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