Tonight for dinner I decided to try a recipe that Isaac’s mom recommended. It was one of her favorites when she was strictly vegetarian. I had never had fennel before and thought this would be a great way to try it, but apparently when the recipe says one large bulb of fennel it meant it about 1 lb of fennel. However, I bought organic fennel and they were all the same size and I thought it looked pretty large. Remember I have never had fennel before or purchased it so obviously I didn’t know what size was large for a fennel. But I do know that all organic things are usually smaller because all conventional things seem to be given growth hormones and are giant, so therefore, I should have realized the organic fennel I bought was wee. Unfortunately I didn’t and I also I didn’t read the recipe that carefully, at least the part about the 1 lb of fennel until after I got home. So my dish was more orange and basil tofu with a tiny bit of fennel when I think in reality the fennel should be the main component of the dish. I also used hot sesame oil so it turned out a bit spicy. I like to spice things up. Oh and my tofu is spotted because it is herb flavored. Isaac and I both enjoyed the dish… very good flavors. I want to make it again and use more fennel, and maybe I’ll go really crazy and add some other veggies like broccoli.
Brittany Mullins, HHC
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DELICIOUS! I looooove fennel! Like adore it… I eat it raw all of the time, it feels so fresh and I swear it always makes me feel cleansed in some odd way! Paired with slices of bell pepper (I prefer orange and red, but yellow would probably be great too!) and tossed in a light lemon vinaigrette (homemade!) or simply with some fresh squeezed lemon juice = to die for!
(My secret… I put fresh squeezed lemon juice on my bell-pepper strips when I eat them plain. It makes the BIGGEST difference and just the tiniest bit too!)