...I've made something to post! The past couple of weeks have been kind of hectic and I've made nothing worth posting. The good thing is that I've been getting aquainted with the gym in my office. The bad thing is that we've been eating a lot of boring food lately.
Since M and I are going our separate ways for the holiday, we thought it would be nice if we did a pre-Thanksgiving feast. I toyed with the idea of a Tofurkey, but they're kind of pricey and well...I've heard some mixed reviews. I decided that since we won't be home, we should just use up what we have in the fridge/pantry and make something wonderful out of what we had.
I used the idea from Susan's post and just stuffed with a different filling and used a different marinade. I think the only thing that remained the same was the tofu and method of preparation.
I marinated my tofu with a little water, a spoonful of Vegebase some thyme, garlic bay leaves and a little sesame oil.
I love quinoa. I like it better than rice even, so I thought it would be great as stuffing. Here's what went into mine.
4 cloves garlic, minced
4-6 scallions, snipped
3 ribs celery, finely chopped
2-3 medium carrots, finely chopped
2 cups veggie broth (I used water mixed with Vegebase)
1 tsp thyme
1 tsp fennel seeds
1 cup quinoa
Saute veggies until they start to soften slightly (about 5-7 minutes). Add broth and quinoa and bring to boil. Lower heat and simmer until most liquid is evaporated.
Easier than easy, here's how I make mine.
1 cup fresh cranberries
1 cup orange juice
1/4-1/5 cup sugar
Set it to boil and then reduce to low. Let it cook until most of the liquid has evaporated and it starts to look like jelly. :) It took mine about an hour... Keep it covered for maximum effect.
I had a pound of broccolini in the fridge that might have been wasted had I not made use of it! All I did was wash it, trim the ends and throw it into a foil pouch and into a 350 degree oven for about 20-30 minutes. It took the same about of time as baking the tofu with the stuffing, coincidentally enough...
Lemon Garlic Broccoli
We had some leftover steamed broccoli, so I just quickly sauted in a pan with a little Earth Balance, some fresh lemon (I used the juice from one small lemon), garlic and dried Italian seasoning. Yum!
Herb & Garlic Beer (cider, actually) Rolls
This was a mix that I have had forever. No really. I am almost positive I got it at the Duty Free Shop the last time I went to Canada on the way home and I was trying to use up the rest of my Canadian currency so I bought random things there. I love the Duty Free shop...they sell the most random things there (mostly maple syrup, tshirts and alcohol, but still). I decided that the mix should be used, so I mixed the dry stuff with some Magner's (I had no beer, only cider) and baked it in a muffin tin instead of a loaf pan. I'm really not much for white flour, but I knew these would find a place in M's heart (he ate two with dinner). The cider with the herbs and the garlic made a great combo.
And here it is all plated!
I'll be doing a lot of cooking for the holiday, so stay tuned! :)