As I sit barricaded in my bedroom to do my creative work, listening to the sounds of my children’s laughter outside with my husband, I am grateful.

I am grateful that I have my husband home with me and the children and so far we are all healthy. I am grateful that although we have both temporarily lost our steady paychecks, we live in America and there is unemployment. I am grateful that neither of us has to do a strictly regimented work at home schedule while trying to entertain and emotionally support three small children.

As horrific and terrible and terrifying this pandemic has been, it has also been a bit of a blessing for my nuclear family. 

Before Covid 19 we were all hurtling through time and space, occasionally intersecting to share an hour here or an hour there. I was always rushing the kids, rushing myself, behind the gun for a deadline or running to the store. From the moment I woke up at 6am to the moment I passed out around midnight, every moment felt full of activity and duty. My husband and I both worked in food service and passed the childcare torch daily and some days the only time I would see the kids was for breakfast and the two hours after school before I had to work. Most days the only time I got to speak with my husband was through texts or late night when all we wanted to do was space out in front of hulu.

Don’t get me wrong, I am still busy. However, it just doesn’t feel like a life or death sitch to get it all done anymore. No big deal, I started an hour later. Whatevs I didn’t get that done today. Kids wanna play instead of do what I want? Oh well, let them slide, this is a damn pandemic.

This is new territory.

I will relinquish control to the greater good of mankind and my family unit.

Our schedules are looser. Our relationships are tighter. Our priorities straighter. My trust is stronger and my hope for the future is greater than ever.

Can you find your silver lining?

 

 

Sticky Maple Sriracha Tofu Recipe

Prep:10 mins
Cook: 20 mins
Yield: 3-5 servings

Tofu
Ingredients:
1 lb block xtra firm tofu
1/2 cup flour
2T soy sauce
2T pure maple syrup
1tsp sriracha

Instructions:
1. Drain and cut 1 lb extra firm tofu in cubes
2. Dredge in Flour and put on lightly oiled sheet pan and bake at 425 for 20 mins turning once at halfway
3. Mix 2T soy sauce, 2T maple syrup and 1tsp Sriracha in a bowl (I use Thai Time brand from Whole Foods that is not as spicy as the classic Rooster Sriracha)
4. After tofu has cooked 20 mins take your sauce and pour over it on sheet pan and move tofu around to coat with sauce and then put in oven for 2 more mins. The flour coating on the tofu will make sauce stick and thicken slightly, YUM

 

Vegetable Fried Rice
Ingredients
1 tsp oil
3 cloves garlic
1/2 yellow onion
1 inch nub fresh ginger
3 cups cooked rice
2 cups mixed vegetables
3T soy sauce
2 mandarins or 1/4 cup orange juice


Instructions
:
1. In a hot cast iron skillet or wok fry 3 chopped cloves garlic, 1/2 chopped yellow onion and 1 inch chopped nub ginger in 1tsp oil I used half evoo and half sesame until browning

2. Add chopped vegetables galore and get adventurous. Cook 5 mins until starting to soften
3. add 3 cups leftover cooked rice or new rice if there is no leftovers but cool the rice down so it doesn’t stick like cray
4. Add about 3T soy sauce and squeeze 2 mandarins for sweetness stirring constantly
5. Garnish with green onions and top with sticky tofu

This recipe really is super delicious and a great way to use up all the veggies in your fridge before they turn. You can also use frozen veggie blends like corn/peas/green beans/carrots if you want to make it really quick and easy. The tofu can easily be subbed with whatever proteins you desire or even skipped and just add some shelled edamame into the rice!

Enjoy! If you make this recipe please share with Sara and VeganZine on Instagram with #VeganZineBoston.


Sara Tercero is the Better Food Guru!
You can find more of her recipes and content here.