Yeah, I'm adoring the new grill pan. I'm learning to adjust my heat (you can see below it's a wee bit charred) and when to flip, which has been a tasty process. Last night I had cauliflower I've been meaning to eat from the farmer's market, so I decided to quickly roast it and have it accompany my dear grilled tofu and some steamed kale.
Before grilling, the tofu was quickly marinaded in lemon juice, balsamic vinaigrette, shoyu and Italian herbs. A bruschetta-style mixture (tomato, garlic, sea salt, fresh basil) is on top.
Roasted Garlic Noochy Cauliflower
I took one small head of cauliflower, separated it into florets, tossed with
about 1/2 - 1 tablespoon of olive oil in a baking pan, sprinkled with 1/4 teaspoon coarse sea salt, freshly ground pepper and 2 cloves of sliced garlic at 400F for 15 minutes,
stirring a couple times.
I then sprinkled it with 1 tablespoon of nutritional yeast and baked another 5-7 minutes. Sometimes I add oregano or other dried herbs to this at the beginning. I look forward to making this side dish quite a few times before it gets to hot to use the oven (rationally).
It's also really great served with fettuccine alfreda. I know people have a love or hate thing with nutritional yeast and alfreda, and yeah, I'm a love.
I've noticed two people making the lower fat version of the New Farm Macaroni & Cheese in internet-land lately, and got me wanting it. Not only that, but lolo made the full fat version and posted in on the ppk, and oo la la, man. This one is breadcrumb-less, with some chipotle yumm spread and broccoli added. Awesome.
Again, the grill pan <3. class="blsp-spelling-error" id="SPELLING_ERROR_13">portabella and thinly sliced tofu in a similar marinade as the first dish, and grilled it on top of more kale, quinoa and roasted chickpeas. On the side are two slices of organic tomatoes. These were actually US-grown, and red! but still, little true tomato taste. Patience!
Simple wok bar stir fry from New Seasons - with organic veggies, tofu, kung pao sauce and a ton of peanuts..
Another variation of the Veganomican chocolate chocolate chip cookies - these ones had macadamia nuts and coffee liquour, coconut crescents and cashew-macadamia nut raisin cookies - based on the soy not oi peanut butter cookie recipe.
So, whatcha been eating? I had my leftover cauliflower and grilled fu for lunch, but don't know what's for dinner... So glad for the return of the farmer's market though! Last weekend I bought basil, cauliflower, kale, mixed greens, creminis and garlic. Oh yes, two new pairs of glasses - I'm wearing them again for the first time in 3 years, woo, as you can see in my fake serious/sad photo above.
I'll say it again, those voting in blogger's choice awards for vegan blogs rule! <3<3<3 style="font-style: italic;">A Plea - would you recommend some veg*n international food blogs to me? Thank you! You'll see why in the future.
And..why....Happy Birthday to my dear friend Michelle! <3
Happy Weekend to all! (I'm sorry to those working)