Number ONE thing that I’ve learned: Prep, prep, prep. Every weekend Adam and I head to the grocers down the street, or my personal fav: The Sweet Potato, and get all the groceries on the LIST. The LIST (it’s in CAPS because it’s UBER-important) has everything that we need on it so that 1) we don’t go over board and waste too much, and 2) we don’t miss anything and end up having to hit the grocery store again during the week.
My process? I try to come up with a meal plan. I don’t necessarily stick to having each meal I’ve planned out in the order that I’ve set them out in. i.e. Monday I’m having Spinaquicha, Tuesday will be an Avocado & Cheese Sandwich, etc. Instead, I have a list of five basic meals that I will have planned for the week, and each day I can decide which one that will be! This may not work for everyone, but it works for me. If you need to make a plan and stick to it, then do it! Whatever works! Once I have that all organized, I whip out my trusty iPhone and get to entering all of the ingredients needed in my grocery app – or a paper and pencil will work too.
List EVERYTHING. Regardless of whether you know you have it or not. Then head over to your kitchen – in my case it’s SO damn small only me and my two cats fit in it on a good day… and start going through your cupboards and fridge. As you do, check off the things you already have on your list.
Once you’re done, your LIST is complete! I’m a big fan of going to the grocery store on a Saturday. That way it’s out of the way and done at the start of the weekend, and I can get to prepping my veggies and making any meals ahead of time for the week.
Tofu Wontons (Recipe adapted from Vegetarian Times October 2011 issue)
1 pkg medium-firm tofu
1 pkg wonton wrappers
4 cups swiss chard, chopped
1/2 cup carrot, finely chopped
2 tsp roasted sesame oil
1 tbsp tamari
Salt and pepper to taste
Heat the sesame oil in the skillet over medium heat. Add carrot and cook for about 3-5 min until the carrots have softened.
Add the chopped swiss chard and cook until the chard has wilted.
Transfer the mixture to a food processor, and pulse to finely chop the mixture. Add the tofu and mix until combined.
Transfer the tofu mixture to a bowl and add the tamari, salt and pepper.
Place a wonton sheet on a clean surface. Drop 1 tsp of the tofu mixture in the middle of the wonton sheet.
Fill a small bowl with water and use a basting brush to brush the edges of the wonton wrapper with water.
Pick up two opposite corners of the wonton wrapper and press them together. Then pick up the package and press edges together to seal, making sure to get rid of any air pockets.
I then placed them on a baking sheet lined with parchment paper, or you could flour your baking sheet, and once the sheet was all filled up I placed it in the freezer for about a half hour until they were hard.
I then transfered them into a large zip lock freezer bag and continued with this process until all of the tofu mixture was done. Which worked out to be all of my wonton wrappers – roughly 60 wontons!
Now you have wontons to fry up, boil, serve in soup or whatever your heart desires!