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