It’s a cold cold cold (but thankfully sunny) day here in New York City–perfect for something warm and spicy, right? Today’s meatless recipe is from a terrific chef named Karen Lee that teaches cooking classes in her Manhattan apartment. Adam and I got a class as a gift and learned–and ate–so much in our 3-hour session. We can’t wait to go back another time.
Karen has a very practical, healthy approach to cooking, and ever single thing we made was delicious. She also has encyclopedic knowledge when it comes to the health benefits of various foods. (Take a look at her website for all sorts of tips and recipes.) One of the things she shared in class was the benefits of tumeric, a spice reportedly good for preventing acid reflux, inflammation, and even cancer. Karen says it’s good to get a bit every day, and that the benefits and flavor are enhanced when added to some oil, onion, or garlic, and sauteed over low heat (perfect for bread dipping). The information she offered on various healing spices actually inspired the croutons I made to go with the cauliflower soup I made a few weeks ago.
We were sent home with a full bellies and a stack of recipes for the dishes we made. One of my favorites was this Indian-inspired Bean Curd loaded with turmeric and other healing spices. If you’re not a tofu person, I could see making just the sauce and serving it with a meaty fish, shrimp, chicken, or just on its own with some crusty bread. Karen’s recipe includes sautéed tofu, which is delicious and done with very little oil. But at home I ended up roasting mine just because I have this knack for making a splattery mess with tofu and knew I would be too lazy to clean it all up properly afterwards, so I’ve included my tips for doing that. Also, I knew there would be leftovers, and roasted tofu keeps its texture and flavor over the course of a few days, whereas the golden crust from frying is really best when enjoyed immediately or soon after at room temperature. Continue reading