Ok,I realize this is not the normal way to share cooking stuff- click on each photo for the next steps…
For the marinade I use a drizzle/ sprinkle of:
sweet: honey, maple syrup, mirim, brown sugar
Spicy: chili powder, paprika, pepper
Salty: soy sauce, teriyaki sauce
You choose your flavours and have fun.
Using the same container the tofu came in works for me, and I let it sit for about 10 -15 minutes after slicing it and adding the marinade.
You can slice more thinly and let it cook a bit more to get a crispy bacon type of tofu- just watch it doesn’t burn.
400 g extra firm tofu, frozen and defrosted, then drained
Use a straight edge to slice it into 3 mm strips
Leave in the container it came in to add the marinade: sweet, salty, spicy of your choice.
Oven pre heated to 425F ( sorry)
Lay out strips on parchment lined baking sheet, drizzle on any remaining marinade
Bake for 15 minutes
First side starting to brown
Bake another 14-15 minutes
Final look- dark golden ( the darker pieces are thinner cuts- still practicing the slicing)
Cool on rack and divide up- I usually use 4-5 strips per sandwich
Make some fresh pita bread
Roll it up with your choice of sandwich fixings and toast
I’m using that recipe as inspiration…I don’t have all the spices, nor vegetable broth.
Crockpot Sweet Potato Lentils ( my version)
INGREDIENTS
• 3 large sweet potatoes, diced (about 6 cups)
• 3 cups water
• 1 onion, minced
• 2 teaspoon each ground coriander, curry powder and chili powder
• 1/2 teaspoon salt
• 1 1/2 cups uncooked red lentils (masoor dal)
• 1 can coconut milk
• 1 cup water
INSTRUCTIONS
1. Place the sweet potatoes, water, onion, and spices in a crockpot. Cook on high for 3 hours, until vegetables are soft.
2. Add the lentils and stir once. Replace the lid and cook on high for an additional 1 1/2 hours.
3. Stir in the coconut milk and as much water as needed to get the right consistency.
Heading out tonight for a rum tasting party and wanted to contribute something subtle to counter the amount of rum I’ll be ingesting 🤗
Off I went to the grocery store…
So a bag of chicago mix popcorn will start, but I then found some pumpernickel, yum! But I’m not in the mood for the standard spinach dipping sauce tonight. Veggie pate experiment time!
IT is chilling now in the fridge, but I think it’s gentle flavour will work tonight!
I divided it into two blocks, so I’ll have more for other gatherings in the near future!
Lentil vegetable spread/pate
1 cup lentils, rinse and sort. Let drain.
Into a sauce pan:
1 onion chopped finely
1 tablespoon olive oil
1 tsp curry powder
1 tsp garam masala
Sauté on medium low heat until onions are translucent. Add lentils and enough water to cover by 2cm or so. Simmer on medium -low heat until lentils are pretty much cooked-about 20 minutes.
Add:
2 carrots grated
½ cup grated cabbage
Continue to cook until everything is tender. Another 10-15 minutes.
Purée. You can use an immersion blender or food processor-it’s hot so be careful!
Add:
1 tsp balsamic vinegar
1tsp maple syrup
Salt and pepper to taste-any other spices that inspire you!
Pour into a tray/pan lined with wax paper and chill.
And that’s that!
So, we are starting to contemplate the idea of actually making our meals at home again! Too much “take out food” when we get busy, and the grocery store barely sees us!
So, I was hungry and it was late and so I looked in the cupboard and fridge and found some bits and pieces to assemble into what was actually a fabulous little meal!
Here’s the recipe – until it gets posted onto www.vegweb.com!
1 can black beans, drained and rinsed
3 fresh tomatoes, chopped
1/2 cup corn, frozen or canned
1/3 cup unsweetened applesauce
1 small jalepeno, chopped
1/4 tsp ginger powder
1/4 tsp cumin
1/4 tsp coriander
salt and pepper to taste
Heat a bit of oil in a large skillet and toss everything into it.
Let it cook, stirring occasionally, while you make up some rice/couscous/quinoa etc. as a side dish – approximately 20 minutes.
