Drunk on Brownies

It’s a heat wave!

I think I finally see the light at the end of the tunnel that is the deep-freeze of January and February. It reached 30* today, and isn’t supposed to be below 20* (during the day) all week.

I am a happy girl.

Who had a wonderful ride on a happy pony.

Life is good.

And so is BBQ spinach and tofu.

My white balance, however, is not so good. Just pretend otherwise for the time being, m’kay? Please?

So remember how I’ve been saying I was now only going to buy the Vermont Soy tofu that I’ve proclaimed my love for?

Well, I guess I lied. For the sake of convenience (as well as the fact that I’m cheap and had a $1 off coupon thanks to the heads-up from Matt) I picked up some Nasoya Plus on my shopping-trip-gone-wrong yesterday.

I’m not gonna lie. I think I’m a Vermont-Soy-only kinda gal. Nasoya just doesn’t hold a candle. I’m not sure if I’m just spoiled or what. But the Vermont Soy tofu is so much easier to work with. I’m not sure that the taste is a huge difference, but at least I don’t need to press it for about five hours with my body weight in paper towels. And it gets a better “crust” and has a better texture all around. I’ll step off my soapbox now. One last thing, though, since every story has a moral…

Moral of the story: Vermont Rawks.

But I made do with what I had.

I hate to make a big deal out of a sandwich, but this simple combination is stupid good. And with it having a combination of onions and enough garlic to kill a cow, it lets you see who really enjoys your company enough to still hang out with you after eating it.

For one sandwich:

  • 1/4 of a small yellow onion, sliced
  • olive oil, for sauteeing the onions
  • 2 cloves garlic, minced
  • 1 “serving” (a.k.a. however much you want) tofu
  • salt and pepper, to taste
  • hefty handful spinach
  • 1-3 t. barbecue sauce, to taste
  • 2 slices bread
  • earth balance/butter/whatever for grilling the bread

For maximum efficiency, you can do everything pretty much all at once: preheat a small pan over medium heat, adding enough oil to thinly coat the bottom of the pan. Add the onions and sautee, stirring occasionally, about 7-8 minutes, or until golden brown/beginning to get carameliz-y. Or just a little burnt if you’re like me…anyways. Meanwhile, preheat another large pan or griddle over medium heat. Place the tofu on the pan and spread a little earth balance/butter on one side of each of your slices of bread. Add to the pan with the tofu. Cook the tofu until it gets a little bit of a crust on it, and the bread until golden.

When the onions are done, transfer to a dish and add the spinach and garlic to the same hot pan. Cover and allow to wilt, stirring in the BBQ sauce. Once good and sloppy (trust me, it will be) assemble your sandwich by layering the onions on top of the bread, followed by the spinach and then the tofu.

After eating this, you’ll be a greasy grimy mess, but you’ll still have the satisfaction of knowing it’s really not all too greasy and definitely not grimy.

And because I wanted to be really stinky when I start sweating tomorrow, I decided to polish off the day with onion rings in which I used garlic salt in the breadcrumbs instead of regular salt.

And thanks to L, I even had real breadcrumbs to complete this mission with! I was as happy as a kid in a candy shop.

Who’d-a thought this turned out to be way easier than crushing a bunch of pretzels.

Oh, and by the way – cutting that onion totally reduced me to tears. I have been so sensitive to cutting onions lately. I don’t remember always being this way but I guess I should just be happy that I’m getting pretty skilled at slicing onions with my eyes clenched shut. I even got them nice and evenly sliced!

I’m kidding.

I am now proclaiming myself an onion ring fiend.

It’s just a shame I can’t find them this good anywhere else.

Badoom-chh!

Luckily for you guys, this is a recipe that Isa chose to share on her website.

Second on the plate: no, I will never tire of sweet potatoes.

I’d call it a rut, but I prefer to call it a groove.

That gross looking yellow plop?

Curry hummus. Oh kale yes I went there.

I can’t take the credit for this genius, though – I saw it whilst flipping through Eat, Drink and Be Vegan. I did simplify it, though:

  • 1 can chickpeas (I used a 19 oz. can which I think is a little larger than most?)
  • 1 clove garlic
  • 2 t. curry (the curry powder I have is a sweeter curry, I think. I’m not a curry connoisseur, though.)
  • pinch salt
  • hefty pinch dried chives
  • handful raisins

Drain the chickpeas, reserving the liquid in a cup or bowl. Add all ingredients except raisins to processor. Blend until smooth, adding in the reserved liquid as necessary. At the end, add the raisins and pulse a few more times to combine.

The “reserved-chickpea” trick is from Appetite for Reduction. I am a cookbook fiend lately, obviously.

By the way, try to stop eating this by the spoonful after your tenth spoonful straight from the processor. It’s really good on sweet p’s or onion rings and does deserve to show you that.

And since I was on a pieces-parts theme for dinner, tofu also made an appearance. Kind of.

Most of it was eaten before it made it to the plate. Sorry. I was waiting for the onion rings to finish cooking and it was right there! I couldn’t resist.

I followed the concept of this recipe for the ‘fu, but basically just reduced it to a combination of cashew butter, lime juice, salt, pepper and dijon mustard. It needed a hint of honey, but was otherwise just as good.

Rounded out by a spot o’ wine.

Okay, so maybe not quite. This cabernet brownie was in the Foodzie box I received yesterday. As you know, I’m usually saying I’m not a brownie person, but lately I’ve come to appreciate chocolate rather than feel it’s overrated.

See guys, there’s still hope for me!

I was surprised to discover I actually really liked it! Probably because it uses a weird flour. I’m a sucker for any Β kind of different flour.

Like most things like this, though, it was so sweet after a couple of bites! Mreh, well.

At least if you have it you can say your drunk on brownies, whether you are or not. It’s got a ring to it, don’t you think?

What’s a simple sandwich combination that you love?

*****

DON’T FORGET! You have until tomorrow to enter my giveaway!!

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24 Comments

Filed under baking, chickpeas, cooking, curry, dessert, dinner, food, foodzie, healthy living, hummus, indian, lunch, recipe, sandwich, sweet potato, tofu, vegan, vegetarian

24 responses to “Drunk on Brownies

  1. Peanut butter and chocolate spread. It’s like a snicker bar.

  2. I love the bit about rut vs groove… I’ll call my oatmeal breakfasts that too! πŸ˜‰

    suuuuch delicious food… Now I”m craving brownies, thanks πŸ˜›

  3. Say what what, is that wine flour? errhh??? Well I never – I thought spelt was weird…
    Oh, we ARE the same person – I ate brownies today too πŸ™‚
    My favourite sandiwch thing – pumpkin, hummus, mushy aubergine. BLISS!

  4. Ayla

    I would love to be drunk on brownies! Or any sweet for that matter. I’m a sweets monster so getting drunk on them is kind of fun for me. Usually. It all depends on how much of a sugar drunk I get.

    I don’t eat sandwiches much so my favorite combo would have to be pb+j or pb+bananas. Lame, I know. πŸ˜‰

  5. Stefanie

    Favorit sandwich combo would be a mushroom cap (grilled or roasted/baked) topped with hummus.

  6. My favourite sandwich ever is sweet potato and mustard and peanut butter. All together πŸ™‚ Then you need to leave the whole thing in the oven for about 15 minutes till is gets crispy and warm and I’TS A PARTY FOR THE MOUTH! Trusssst me !!

  7. Aaaand I suddenly have a craving for onions rings!

    It’s actually been a while since I’ve eaten a sandwich, but I like spreading pesto on toasted bread instead of mayo.

  8. I can never tell the difference between different brands of tofu. I guess my tastebuds aren’t as sensitive as yours. I also can’t tell the difference between plain soda and diet, but that’s a whole different story. Have a great weekend! πŸ™‚

  9. Okay, I made a sweet potato with the magic numbers today (425 for 45) – HOLY AMAZING SWEET POTATO! It was the best one I’ve ever eaten. I didn’t even want any toppings.

  10. We hit 40 today! Yay for the end of winter! πŸ˜‰

    I like really simple sandwich throwbacks- turkey and swiss, simple veggie sandwiches, etc… just a few ingredients is all it takes to make me happy.

  11. An avocado and a sunny side up egg with a bit of onion, squash and avocado, or hummus and shredded carrots – they’re all tired for favorites. I really want to make onion rings because yours look so awesome but then I remember I have limited space as is and people already complain when I microwave broccoli, I’d hate to hear it when I slice onions…

  12. Ashlei

    “Kale yes” …haha that cracks me up a little πŸ™‚

  13. I too am thrilled that the weather is finally getting a tad bit warmer!
    My favorite sandwich combo: roasted peppers, fresh tomatoes, arugula and lots of hummus on crusty whole wheat bread!!

  14. I’m also thrilled that we’re supposed to get weather in the 40s this week… can you imagine!? That’s how you know winter has been going on for far too long.

    I am not actually much of a “sandwich” person at all; for some reason, I think of them as the kind of thing I’d only eat if I have no other choice, and that annoys me!

    By the way, I finally got a chance to read the book in its entirety, and I cannot. wait. until the semester is over so that I have the time to make, well, pretty much every single thing in there. I blame you. πŸ˜‰

    ❀ ❀

  15. I seriously need to try out those onion rings, they sound amazing! My favorite simple sandwich combination would have to be pb& j or hummus and red pepper (although I usually prefer that in a pita- but it still counts, right?).

  16. You’re amazing for have thought of the idea to make some wholesome onion rings. Those were my all-time favorite back when I was a wee-child, I would go mad happy if my hubby let me down those babies! (note: he has a very, very, verrrrry small place in his heart for the love of garlic/onion breath)

    aaand your tofu made me mouth water a bit πŸ˜€

  17. Almond butter and banana all the way! πŸ™‚

  18. I love all the different types of flours that you use. Awesome. πŸ˜€

    Favorite sandwich combination: basi, olive oil, tomatoes and mozzarella. Simple but amazing. πŸ˜€

  19. I was just thinking about tofu last night! I always have such a hard time flavoring it correctly, but maybe the brand has something to do with it, too? I use Nasoya since it’s just about the only thing we have around here. Definitely wouldn’t see any “Alabama-soy”. I bet half the state doesn’t even know what it is. πŸ˜‰

  20. Turkey, avocado, tomato, lettuce, mustard. It never gets old!

    Why is it that stinky food is the best tasting? I love onions and garlic, but my friends definitely don’t love me after I eat them haha.

  21. i love goat cheese, turkey, roasted red peppers, onions…and spinach. oh i dont’ get sick of sweet tatoes either. πŸ™‚

  22. ***sry..i ment i love those things on a sandwich!

  23. i just love making homemade hummus if seasoned right its even better than store bought!

  24. Wine brownies?? Sound RIGHT up my alley. Booze and baked goods are quite possibly my favorite combination.

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