Meatless March

According to my notes on " Crispy Tofu With Cashews and Blistered Snap Peas " (NYT Cooking), I first cooked it four years ago, but apparently I never blogged about it. It slipped through the cracks, but it's definitely blog-worthy. I often find snap peas too fibrous, so in the past I have made the recipe with half snow peas and half broccoli. Last night I made it with just broccoli, and as I do with every tofu recipe, I used a tofu press to get all the water out of the block before cooking it. The recipe has a lot of steps, but they're easy steps, and the result is a nice blend of textures and flavors, including a pleasant sweetness from the cashews, molasses, and coconut milk. It's a vegan dish. If you've heard me say it once, you've heard me say it a thousand times: Choosing plant-based foods rather than animal-based foods is a way to fight climate change (just ask the Danes !). That makes vegan recipes a weapon against storms like Hurricane Milton, whic...

My heart goes out to the millions of people affected by Hurricane Helene. If you feel the same, ask yourself: Are you doing what you can to curb the global warming that is making bad weather more severe and frequent ? As I see it, minimizing my consumption of animal-based foods is an important way to fight climate change, because animal agriculture is a significant source of potent methane emissions that are fueling global warming.  The irony is that minimizing meat isn't some heroic move. Far from it! For example, I assure you that there was no sacrifice involved in serving " Marinated Grilled Vegetables " and " Grilled Tofu " (both NYT Cooking) at a very enjoyable twilight dinner on my patio recently. Both were easy and tasty vegan dishes that I served with rice. My vegetables were mushrooms, broccolini, thin carrot pieces, brussels sprouts, cherry tomatoes, and zucchini. (All were good choices save for the cherry tomatoes, which rolled right off the darned g...