bowl food.

This Saturday Luna and I made this great impromptu lunch: peanut tofu with cabbage, carrots, and greens:

Saute tofu in oil, add carrots and cabbage and continue cooking. Add salt, pepper, and honey to taste. To make the asian-style peanut sauce, mix together creamy peanut butter, soy sauce, rice vinegar, minced ginger, and brown sugar (thin with water as needed). Pour over tofu mixture once heat is turned off. Top with fresh greens (ours were just purchased from the Fort Greene Farmers Market.)

This was my dinner for three nights in a row this past week. I made some tomato sauce which consisted of canned Italian tomatoes, red onion, garlic, sugar, lots of fresh basil, salt and pepper. I then sauteed mushrooms and spinach to layer on top, and finally, parmesan cheese.