I can’t believe it’s been a whole week already on the Bon Appétit Food Lover’s Cleanse but in a way it seems like a really long time too when I consider all the great tasting meals I’ve had in the past seven days. There’s been something really comforting about this time too. I normally pack a lot into any given day, or week, or month. But because of this cleanse, I’ve kept my schedule relatively open so I can spend time cooking and writing these blogs. It’s been very calming. A nice regroup when the days are short and dark and it’s comforting to have the house filled with warm smells and warm food.
Bring on week number two – I can’t wait to see what more is in store.
Notes from today:
• To see original recipes from Bon Appétit, click on the link for the recipe in the titles below. Any changes I’ve made are reflected in the recipes below.
• Loved this breakfast the first time around. More than happy to have it again…and again.
• I must have been suffering from low blood sugar at lunch today as I totally forget to take a photo of my beautiful salad. Bah!
Toss watercress, carrot salad, and chickpeas with The Greenest Tahini Sauce in a medium bowl; season with salt and pepper.
Kosher salt, freshly ground black pepper
1 package firm tofu, drained (12–14 oz.)
2 Tbsp olive oil
1 clove garlic, minced
2 Tbsp plain low-fat Greek yogurt
1 tsp kosher salt
1/4 Tbsp Aleppo pepper or hot paprika
1/2 tsp ground cumin
Flaky sea salt (optional)
1/2 cup Red Pepper–Walnut Spread
Heat oven to 425°F. Line a rimmed baking sheet with a piece of parchment..
Slice tofu into 5 pieces. Place a double layer of paper towels on a large plate. Lay tofu on towels in a single layer. Cover with another double layer of paper towels and top with 2 plates; set aside to drain, 10 minutes.
Whisk together oil, garlic, yogurt, salt, Aleppo pepper, and cumin in a medium bowl. Add tofu and turn gently to coat. Lay tofu slices on prepared baking sheet and roast until slightly puffed and browned in spots, 20–25 minutes. Reserve 1 slice tofu for Bulgur, Tofu, and Kale Salad.
Sprinkle roasted tofu with flaky salt, if using, and serve with red pepper spread.
1 cup medium-grind bulgur
8 oz cauliflower florets, cut into 1″ pieces
Kosher salt, freshly ground pepper
1/4 cup roasted pistachios, chopped
3 Tbsp extra-virgin olive oil
1 Tbsp lemon zest, finely minced
1/2 Tbsp fresh lemon juice
3 Tbsp fresh cilantro, chopped
3 Tbsp fresh flat-leaf parsley leaves, chopped
3 Tbsp fresh mint, chopped
1/4 tsp Aleppo pepper or hot paprika
Cook bulgur according to package directions; drain and set aside.
Meanwhile, cook cauliflower in a large pot of boiling salted water until crisp-tender, about 5 minutes; transfer to an ice bath to cool, then drain. Toss together cauliflower, bulgur, pistachios, oil, lemon zest, lemon juice, dill, parsley, mint, and Aleppo pepper in a large bowl; season with salt and pepper. Reserve 1 cup bulgur salad for Bulgur, Tofu, and Kale Salad.