For a slight change of pace, I wanted to make a lightly crusted tofu (following this recipe, but with a longer bake time ‘cause that’s how I roll). To go with it, I made a simple mushroom gravy – shallots, cremini mushrooms, veggie broth, a splash of soy sauce, and a few pinches of leftover cornmeal-flour mixture to thicken and season, deglazed with a little bourbon just to see how it’s do (it’s a bit off, but not bad!) – and collard greens braised in a shallow pan with veggie broth and minced garlic. Oh, and quinoa. Because there must be a grain and the tofu crust didn’t count.
On Wednesday nights, I try to make something that comes together quickly, because I go to Pilates when I’m normally working on dinner. Lately, of course, I have time to get everything prepped before I go–either have everything ready to cook and serve or make it and let it cool off. Tonight I ended up trying a recipe from Salad Samurai I’d flipped past but never tried before, and man, I won’t sleep on it again. This is a pretty good bowl, and easy too!
The main components are sweet potatoes (roasted in chunks), collard greens (raw or gently cooked), black beans, scallions, spicy nuts, and an orange-based dressing. I used walnuts instead of the recipe’s pecans because that’s what I had on hand; I also threw in a cup or so of leftover cooked quinoa just because. It’s spicy and bright and delicious. You could probably buy some spicy candied nuts and use baby greens for something even faster, but this was simple enough.
Another week, Vegan Eats World recipe. This is a nice, spicy coconut curry with some sweeter elements–pumpkin, plantain, allspice. I thought it needed a nice green veggie, so I prepared simple ribbons of collard greens in coconut oil with red onion, ginger, and garlic. And a mix of red rice and brown rice to tie everything today. Hearty and delicious, I expect it will make excellent leftovers.
Dinner’s almost ready… Smoky black eyed peas and greens + steamed millet (that is a new one for me, why not)
Baked tofu with a spicy ginger-sesame marinade (1 tbsp fresh grated ginger, several shakes crushed red pepper, rice vinegar, soy sauce, sesame oil, and a little bit of coconut nectar)
Mushrooms sauteed with red onions, ginger, crushed red pepper, a pinch of allspice, and fresh thyme, mixed with brown rice and stuffed into blanched whole collard leaves
Tomato-nectarine salsa with red onion and flowering cilantro (finished with a pinch of salt and a splash of white wine vinegar)