September 24th, 2006


farmers' market salad

It was a very exciting morning at the farmer's market. We had a huge haul including a 20lb bag of apples (not shown)! For lunch was a mostly locally grown salad with mixed baby greens, cucumber, walnuts, and balsamic vinager with a caprice salad of locally grown heirloom tomatoes and basil.
Collapse )

Miso baked tofu

I made this in my toaster oven since my oven isn't working. But it's sooo good. I can't take credit for it, but figure it's a good addition to know.

1 container pressed firm tofu
1/3 cup miso
3 tbsp rice vinegar
3 tbsp sugar
2 tbsp soy milk
1 tsp ginger
1 tsp granulated garlic
3 tbsp water
2 tbsp soy sauce
2 tbsp sesame oil (olive, or vegetable)
dash of cayenne pepper (optional)
sesame seeds (optional)

Preheat oven to broil or highest setting. Cover a cookie sheet with tin foil. Combine all ingredients except tofu and oil using blender or mixer. Slowly add oil and mix until smooth and creamy. Pour mixture into wide bowl or pan. Cut tofu into 1/2 inch thick pieces and dip into miso mixture until coated with a thin layer, reserving some of the mixture. Gently lay tofu pieces on covered cookie sheet. Broil 8-10 minutes until golden brown and slightly crisp. Remove from oven. Turn the pieces over and "baste" another layer of miso mixture over the pieces with a spoon. Broil 8-10 more minutes until browned and crisp. Sprinkle with sesame seeds if desired and enjoy!
Auntie Cake

Wildberry Waffles

These were amazing! I combined 2 cups of Natural Ovens Waffle and Pancake mix with 2 cups of water, then pureed a few blackberries, strawberries and raspberries and added it to the mixture. Cooked it up in the waffle iron, topped it with vegan butter, fresh berries and maple syrup and had a side of facon. They were the best waffles I've ever had! And way too easy to make. This batch made about 8 waffles or so. I'm thinking of making tons of them [and trying different flavors], and then just freeze them all and pop em in the toaster when I want more. Mmm!