That tofu is so good, I took a bite before I took the photo! It’s because of my new favorite ingredient: Aleppo pepper.
This summer I built two raised beds on the side of my driveway and created a little food garden. I am loving growing food – kale, parsley, chives, radishes, basil, cucumbers, tomatoes, beans, and carrots. These big, colorful, glorious very carrot-y carrots! I am definitely hoarding them and using them up slowly. Continue reading “Blue Plate Special #64: Kid-Approved Honee Tempeh with Steamed Broccoli & Carrot Slaw with Dill & Capers”
I literally can’t eat chipotles in adobo fast enough. I love this stuff – smoky, sweet, tangy, and a little spicy. Remember how I made my own? Now I am trying to figure out a million ways to eat it. How about this combo? Chipotles + Bee Free Honee = a seriously sticky, delectable marinade. And what about the slaw? It’s pretty darn good too and could easily be served all on its own. Continue reading “Blue Plate Special #63: Baked Chipotle-Honee Tofu over Cabbage Slaw with Pan-Roasted Corn”
I’m loving all of the beautiful tomatoes I am seeing in the markets. But sadly, my husband doesn’t like tomatoes (what?!?) but I do. So when I make a dish like this, which I think is better with a velvety roasted tomato on top, I make mine with and his without. You can do whatever you want! Continue reading “Blue Plate Special #62: Marinated Tempeh over Parsnip Mashed Potatoes with Roasted Broccolini & Vine Tomatoes”
Recently, my friend’s husband sent her a recipe to try (some kind of mustard tofu with sweet potatoes and kale) but sadly it was a fail. We talked about what went wrong and to me it was an issue of what cooking methods were suggested for the individual elements. So, I created this recipe for my friends and hopefully it will work for them (and you!). Continue reading “Blue Plate Special #61: Baked Mustard Tofu with Sweet Potatoes & Kale”