Marinated baked tofu (vegan), crispy top mashed potatoes, hearty sweet salad - Sunday Dinner
Salad: red leaf, celery with leaves, crushed almonds, cranberries, raisins, (look for a trail mix!), and peperonici from a jar. Dressing: tahini with peperonici juice.
Steamed brusselsprouts (2:30 covered in microwave with some water) Crispy potato dish: Boiled yellow potatoes (35-38 minutes), mashed with vegetable oil (butter), and broiled in oven (5 minutes gave a crispy top, mashed core) sprinkled with parsley. Entre: Baked (approx 20 minutes at 375-400 in toaster oven) marinated tofu with chopped crimini mushrooms, sliced on the vine tomato (added toward end of heat) Marinade for entre: Menjool dates, garlic, olive oil, chopped onion, soy sauce, Porto (red wine), fresh thyme, red chili sauce. Blended in food chopper. Microwaved for 30 seconds. Mushrooms and tofu marinade for 10 minutes in fridge once mixed. Raisins or brown sugar could be substituted for dates. Bread: ciabatta with olive oil, garlic and fresh chopped basil. Dessert: dubliner Irish cheddar (aged 2 years), strawberries, half a peach. (not vegan)Total cook/prep time: about an hour, around 45 minutes if timed properly (start potatoes and marinade right away).
