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  • eg

    Please add a video tab that readers can click and thereby gain access to all the videos you record. Your videos are a main attraction for me. Thx.

  • noirlily

    I love the bitterness of arugula. It’s good in a tofu/breakfast scramble as well.

    • @noirlily:disqus do you mind sharing your scramble recipe? I’ve never cooked with tofu, but would love to try it out to cut down on the amount of eggs i’m eating. (p.s. i love eggs.)

      • noirlily

        Sorry for the late reply! I used to love eggs. I ate them at least once a day, sometimes twice but I decided to give them up for health reasons. For my scramble I saute my veggies in a little bit of olive oil with garlic and basil. Usually I use the bell pepper/onion medley from the frozen section at Trader Joe’s, fresh zucchini, and tomato (heirloom if they’re in season). Once they’re tender I add the tofu and seasonings (red pepper flakes, cracked black pepper, nutritional yeast, and a smidge of sea salt) and cook for about 7 more minutes. Lastly I add the arugula and cook for about a minute more or until it’s wilted. I don’t measure anything for this so I can’t offer exacts but you can’t really go wrong!

  • Jay

    You’re the best!

  • Arugula is my favorite green as well. Thanks for the tip on the raw onions! Will be trying this out this weekend, with some seared salmon steaks!

  • Will definitely try this

  • Jacs

    I love ARUGULA!!! I make it with beets, goat cheese and roasted pecans or walnuts. Also a SF raspberry dressing…so good!

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