Lazy Day Afternoon

Now that it finally feels like Spring, rather than mid-june due to the heat wave we had this past week, I have no motivation to go outside today. It's gloomy, a bit chilly, oh and saturday. I think it's actually illegal to do anything productive on saturday. I did end up making some Pumpkin Butter though, which is totally okay to do since it's chilly, despite the fact it is officially Spring!

I also whipped up this dressing that I adapted from my Vegetarian Times Cookbook. I have to admit it is rather tangy, so be prepared for it's pucker power! It's a nice alternative to italian dressing, if you usually use that. This one has ultimately no fat, and probably about 10 calories per tablespoon. if you look at regular italian dressing, those come in at about 50 calories per tablespoon and 5 grams of fat. This can add up depending on how much you typically add. I happen to enjoy a bit of a tang, or in this case a lot of tang, and this had a nice flavor from all the herbs. I bet it would be even better with some fresh herbs, but I just used what I had on hand.

Oil Free Italian Dressing
Adapted from Vegetarian Times Cookbook
makes about 3/4 cup


1/4 cup lemon juice
1/4 cup Apple juice
1/4 cup Cider vinegar
1/2 tsp oregano
1 tsp dijon mustard
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp paprika
1/8 tsp thyme
1/8 tsp rosemary
pinch of sugar ( I added to reduce the pucker power a bit)

The all-mighty recycled bottle o'dressing.

Simply add everything to a blender, and mix! Done. I reused a hot sauce bottle to house my dressing, and just used a funnel to add it in and avoid wearing the contents! Sorry the picture isn't too pretty, but this recipe didn't involve much, so I didn't think it needed a picture tutorial. Enjoy the rest of the weekend, and a very unproductive Saturday!


What's your favorite type of dressing?

Sweet Home Alabama.

Cue Lynyrd Skynyrd! My day consisted of finishing my application video for my dietetic internship to the Alabama State Department of Education. From setting up, memorizing, filming, and editing, I can see all of what goes into making a video that's just 3 minutes long! Not that I've spent the last few hours sitting in front of this computer screen or anything, but felt what's another half an hour! And thus this blog child.

After making Oh She Glows' Crispy Breaded Tofu Strips, which took me back to my chicken nugget days, I've been inspired to try new tofu recipes. I adapted this recipe for my own version of parmesan crusted tofu! Yum! Add some angel hair, marinara, and a slab of mozzarella and you'd think you were having a chicken parm dinner. Not having marinara OR mozzarella, I opted for a bed of kale and a herb salad. A nice dinner regardless.

Parmesan Crusted Tofu
serves 3


1 package firm tofu, drained and pressed
1/4 cup milk
1/4 breadcrumbs
3 T grated parmesan cheese
1 1/2 tsp italian seasoning


First you want to start by pressing your tofu. I once never bothered to actually do this step in recipes, but after ACTUALLY doing it, I noticed why. The texture, and ability to pick up flavors is much better when you press it. Just drain your package of tofu, remove and wrap in a kitchen towel. Place a heavy book on top, and let it press for at least 20 minutes. I found another great use for my nutrition books!

While your tofu gets a good pressin', you can set up the dredging station. Pour the milk in a shallow dish. Combing the breadcrumbs, italian seasoning, and parmesan cheese in another shallow dish. If you have whole wheat breadcrumbs even better! Or if you have seasoned breadcrumbs you can omit the italian seasoning.

These colors remind me of Easter! With the weather we've been having, it feels like Easter is right around the corner anyway.
Next, preheat your oven to 400 degrees, and spray a baking sheet with non-stick spray.Once your tofu is pressed, slice it lengthwise into 6-8 pieces. I opted for 6, since my tofu wasn't as firm since I bought a new brand. Won't do that again! Then let the dredging begin! Dip each slice into the milk, then fully cover in the breadcrumb mixture. Transfer to your baking sheet.

I'm surprised at how much better these pictures came out compared to my usual. My camera has a mind of it's own, and decides when it wants to take good pictures. Other than that I usually get blurry out of focus crap. I guess I'll just look on the bright side at the way these pictures came out.

Now, bake these breaded slices o' heaven for about 20-30 minutes, until they are golden brown and crispy. F.Y.I your kitchen will smell delicious in the process.

These are good substitutes for chicken if you're trying to limit your meat intake. Serve just like you would chicken. I personally think slathered in a bath of marinara with some crusty bread sounds about right.

Any other ideas?