Cardiologist, Vegan, Ultra-Marathon Runner and Ironman Triathlete.
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Wednesday, March 01, 2006
Eggplant and Tofu on Couscous
In my wok, I sauteed eggplant in olive oil, balsalmic vinaigrette and tamari sauce, then added some extra-firm tofu.
3 comments:
Anonymous
said...
How long do you have to cook the eggplant? I don't usually put it in our stir-fry's, but it looks yummy. Kevin would eat that if I put it on pasta instead of couscous. No sugar for me yesterday, but I wouldn't say it was a lo-cal day. Lots of yummy Thai food from California Vegan.
I am an Interventional Cardiologist practicing in the Los Angeles area. I believe that lifestyle -- including diet and exercise -- are crucial parts of our health and well-being. Here, I share my insights on medicine, ideas and information about vegan diets, and my triathlon training adventures.
The statements and opinions on this blog are mine alone. They do not represent my practice or any other organization. Further, they are not a substitute for care from your own physician.
3 comments:
How long do you have to cook the eggplant? I don't usually put it in our stir-fry's, but it looks yummy. Kevin would eat that if I put it on pasta instead of couscous. No sugar for me yesterday, but I wouldn't say it was a lo-cal day. Lots of yummy Thai food from California Vegan.
I cook the eggplant for about 15 minutes and add it first.
Good job on the no sugar... you sure have more will power than I do!
Awesome! Might have to try!
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