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1. #CARLA LALLI MUSIC GREEN BEANS TOFU PROFESSIONAL#
2. #CARLA LALLI MUSIC GREEN BEANS TOFU FREE#
3. #CARLA LALLI MUSIC GREEN BEANS TOFU MAC#

Some ideas: sweet potatoes, parsnips, carrots, turnips, along with wedges of red onion. Root vegetables, which keep for a long time, are particularly good for this. This can be done at the same time you’re prepping your grains.

Some of my favorites include brown rice blends, farro and quinoa. And don’t forget your mise-en-place: get all of your ingredients ready so that you don’t realize last minute that something needed to be prepared in advance (soaking cashews, soaking beans).

#CARLA LALLI MUSIC GREEN BEANS TOFU PROFESSIONAL#

Use an efficiency tip from the professional kitchen and start steps 1 and 2 first, then work on the remaining steps while those are cooking. To make this easy as 1-2-3 (OK, actually 1 to 7), batch cook the different components once per week. Grain + sauce + roasted vegetables + protein + nuts/seeds + leafy greens + something creamy The most flexible way to compose a grain bowl is to use my Grain Bowl Template®: So eat well, wash your hands, practice social distancing (but stay connected virtually), rest, exercise, meditate and stay well! For a video recording of this class and many other excellent classes, please visit I made this as an additional resource for students enrolled at Edible Education 101 at UC Berkeley Haas School of Business, but it will be useful for all of us who are now shopping infrequently and cooking from our pantries. So I thought I would share with you a strategy for batch cooking using mainly pantry ingredients that will allow you to mix and match throughout the week and have enough variety in flavors to please the whole family.

#CARLA LALLI MUSIC GREEN BEANS TOFU FREE#

You can eat healthy and still eat deliciously! For many people, working from home doesn’t leave you with much free time, especially if you’re simultaneously home schooling some kids.

#CARLA LALLI MUSIC GREEN BEANS TOFU MAC#

While the impulse might be to eat comfort foods like mac and cheese, what your body needs to stay healthy and strong in the time of the Covid-19 pandemic is what is needs all the time: whole grains, a variety of vegetables, and lean protein. To make this dinner fully vegetarian, replace the fish sauce with 1 teaspoon soy sauce.While you’re sheltering in place, it’s a great idea to keep your pantry stocked with foods that you can transform into a variety of meals. Top with the peanuts, a few small basil leaves and more Sriracha. Remove from the heat and stir in the torn basil.ĭivide the rice among plates and top with the stir-fry. Return the tofu to the skillet along with the Sriracha mixture and cook, stirring, until well coated, about 30 more seconds. Stir in the garlic and cook until softened, about 30 seconds. Add the green beans and cook, stirring once or twice, until lightly charred, 3 to 5 minutes. Add the red onion and cook, stirring, until tender, 2 to 3 minutes. Heat the remaining 2 tablespoons vegetable oil in the skillet over high heat. Add the tofu in a single layer and cook, turning occasionally, until browned and slightly crisp, 8 to 10 minutes. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Combine the Sriracha, soy sauce, sugar, fish sauce and 1 tablespoon water in a small bowl stir to combine.

Cover and microwave until bright green and crisp-tender, about 5 minutes. Put the green beans in a large microwave-safe bowl with 1 tablespoon water. Meanwhile, cut the tofu into 24 pieces and gently press between paper towels to remove the excess liquid set aside 5 minutes to drain.