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Pomegranate (perhaps) Teriyaki Sauce1/2 cup tamari (I use organic reduced sodium)
1/4 cup dark agave nectar
3 cloves of crushed garlic
1 tablespoon of grated ginger
1 teaspoon sesame oil
1/2 tablespoon of peanut oil (or other mild oil)
2 tablespoons sherry
1 teaspoon pomegranate glaze or syrup (or try 1 tablespoon+ of pure fruit juice)
1/4 teaspoon to 1 teaspoon+ of Srichi OR a good dash of crushed red pepper flakes
Stir together, and marinade drained, pressed and cut firm tofu for at least 2 hours. Grill, bake, saute, enjoy! My tofu above was grilled, der, and served with baby boy choy sauteed with more teriyaki sauce and really toasted cashews as well as black rice. This dish was really cooked up on a whim and lack of ingredients, and was an excellent surprise. If you try this, let me know your take~
Pan fried tofu and red peppers, served smothered with Veganomican test kitchen bbq sauce (maple variation), quinoa, steamed kale and fiesta lower fat mac and cheez.
Lemon and garlic roasted asparagus and cauliflower, whole penne with roasted garlic marinara and two hazelnut and red wine stuffed mushrooms. Next post will probably be a recipe for the shrooms, if you're into that sort of thing.
Quick and simple, briefly marinaded grilled portabella cap sandwich with vegenaise, spinach, avocado and tomato on organic mini french batard from New Season's. I marinaded the cap in balsamic vinegar, olive oil, dried basil and tamari. 
Organic kettle tortilla chips with taco seasoned 'beef', red bell pepper, jalapeno and a great cashew chili cheezy saucy I hope I can come up with again...
And a hint of an upcoming review on Stumptown Vegans - the standard vegan slice from Bella Facia pizzeria.
