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