iEat Green - 03.10.22 - Brett and Lena Coleman

Brett Coleman, along with his wife, Lena, are the founders of Agrihood
Living, a website devoted to communities centered around the farm to table
lifestyle.
Brett graduated with a degree in Communications, and entered the fitness
industry, which eventually led him to the world of healthy cooking shows.
Lena’s background is in the motion picture industry, where she worked as
a well-known stunt woman for several years. 
For the last fifteen years, Brett and Lena have enjoyed working as product
reps for the Kitchen Craft Cookware company. This position allows them
the opportunity to share their passion for healthy lifestyle choices with
people from all walks of life. 
About four years ago, after watching a CBS special on Serenbe, a Agrihood
Community outside of Atlanta, GA., Brett’s curiosity was sparked to explore
alternative communities in which to raise his family. Since then, Brett and
Lena have traveled the country exploring the farm to table lifestyle, and blog
about their exciting journey on  AgrihoodLiving.com

 

Scrambled Tofu with Vegetables
Serves 4
1 large onion, chopped
2 small potatoes, cut into quarters
1 t. minced garlic
1 carrot
1 parsnip
1 ½ cup broccoli florets
½ red pepper, chopped
1 zucchini, diced
½ block of extra firm tofu, pressed between a towel to remove water
olive oil
½ t. turmeric
½ Tbs. Tamari
salt and pepper to taste
1 Tbs. chopped dill
2 Tbs. chopped parsley
Procedure
1. In small pot, boil potatoes for 7 minute, until soft, but firm. Drain
2. Meanwhile, in a large skillet, sauté onion, carrots and parsnips in olive oil until soft, approx.
10 minutes, stirring constantly, to prevent burning.
3. Add red pepper, zucchini, broccoli, and garlic, and continue cooking for 3 more minutes.
4. Cut up the potatoes into smaller pieces, and add to the rest of the vegetables.
5. Crumble tofu into sauté pan with the vegetables. Add the turmeric, tamari, Salt and pepper,
and cook for 5 minutes. Taste and adjust S & P
6. Add parsley