Meatless Mondays: Moroccan Mint Tofu

I know some of you are thinking "great, tofu." It's one of those foods that a lot of folks love to hate - even some who haven't ever tasted it.  If you haven't tried tofu, I'd encourage you to give it a go. I've discussed tofu before, but the basic argument is that it makes a great platform for whatever flavors you like. Here, it gets a moroccan inspired spice rub, and then is simply broiled. Because it's pressed, the texture is crispy on the outside and chewy on the inside. This is a fast, easy, tasty way to get plenty of vegetarian protein.

If tofu isn't your thing, I'll be writing more about gardening later this week - we're starting to move more things outdoors, and I'm really excited! I've got one tomato seedling and one pepper seedling doing pretty well indoors, and they'll stay inside for another week or two until it gets a bit warmer. I still haven't got any of my eggplant seeds to start - I might try planting a few more seeds (in our seed starters) to get one going.

Those pesky robins continue to plague our deck. I haven't managed to completely dissuade them from building a nest on our lamp...they're apparently not very bright. I'm trying to keep an eye on things and make sure none of the neighborhood birds are after our seeds or seedlings - there are a lot of birds around right now!

 This recipe is vegan, and high in protein! If you're in a rush, you could press the tofu for as little as 15 minutes, and have this dish fully prepared in about 30 minutes. If you have time, pressing for the 30 minutes I suggest will give you a slightly better texture. We enjoyed this with some baked mushrooms (just spray them with a bit of cooking spray, and bake or broil until they look delicious).

Moroccan Mint Tofu
The rub I use in this recipe was inspired by 101 Cookbooks. Feel free to add some cayenne to the mix if you want your tofu spicy.
Yield: 2 servings

INGREDIENTS
1 block firm or extra firm tofu, sliced into 8 pieces and pressed*
2 tbsp olive oil
1 1/2 tsp dried mint
1 tsp ancho chili powder
1/2 tsp cumin
1/2 tsp cinnamon
1 tsp ground ginger
1 tsp salt

DIRECTIONS
*To press tofu, lay the slices in a single layer on a folded clean kitchen towel and cover with another folded towel. Place a baking sheet on top of the towels, and place some heavy objects (cookbooks work well) on top of the baking sheet. Press for 30 minutes or so.
1. Preheat the broiler (high). Line a baking sheet with parchment or a silpat.
2. Optionally, combine all spices and salt in a mortar and pestle. Grind until you have a fine, uniform powder.
3. Stir together oil and spices in a medium mixing bowl.
4. Cut pressed tofu slices in half and gently toss with oil and spice mixture. Arrange in a single layer on the prepared baking sheet.
5. Broil for 4-5 minutes, flip, then broil the other side 4-5 minutes, until tofu begins to turn golden. Enjoy!

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Rainbow Carrot Salad

It's been a few days since I posted anything new. I was out of town this past weekend for a family member's funeral, so I didn't have time to cook anything, and frankly didn't feel like cooking anything for a few days. I'm getting back into the swing of things now, and I plan to resume my regular posting. I hope you didn't miss me too much!

This isn't a new recipe - it's my simple carrot salad, that I posted back in January. Then, it was a great way to bring freshness and sunshine to the dark winter. Now, it's a celebration of springtime. I used parsley instead of basil this time and rainbow carrots in place of regular orange ones. The flavor isn't remarkably different, but it is certainly visually interesting! The beautiful purple carrots have yellow or orange centers, providing a great mix of colors in the salad.

When I found these beautiful rainbow carrots at the store, I knew I had to make something with them that was simple- something that would really showcase the carrots. I considered roasting them (like these carrots and parsnips), but decided that this unfussy, raw salad was more in the spirit of the season.

So, although this isn't a new recipe, it's one worth repeating. And rainbow carrots are a great way to dress it up! 

Rainbow Carrot Salad
This is the same recipe as Simple Carrot Salad, and you can of course make this with regular orange carrots. As before, use any combination of basil, parsley, and mint that you like - whatever you can get fresh.
Yield: about 4 cups, enough to serve 8 as a side dish

INGREDIENTS
4 cups grated rainbow carrots
 Zest and juice of one whole lemon
2 tbsp olive oil
1/2 tsp ground coriander
pinch of salt
2 tbsp chopped fresh parsley (or more, to taste)
2 tsp honey

DIRECTIONS
1. Combine all ingredients in a bowl.  Stir, cover, and refrigerate for an hour or more.
2. Serve and enjoy! Refrigerate leftovers.

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Lavender Lemonade

 As the weather warms, a cool drink becomes more and more of a necessity. Although it hasn't been so balmy the past few days, the weather is certainly warming up. And as much as I like iced tea - unsweetened, because I'm a northerner like that - sometimes you need something a little fancier. A little more special. That's where this lemonade comes in. Perfect to serve to company on a warm afternoon, or just as a treat for yourself any old time, it's a subtle twist on an old favorite.

At first glance, it looks like pink lemonade. But this is better - more exciting, and more delicious. Infused with lavender, the lemonade takes on a pale pink-purple color.

The recipe is only a bit more complicated than making regular lemonade. To infuse the lavender flavor, you make a lavender simple syrup, and let the lavender steep before straining it out. What you're left with is a lemonade worthy of an Occasion. Or any occasion.

Lavender Lemonade
Yield: about 2 1/2 quarts

INGREDIENTS
2 cups sugar
2 tbsp plus 2 tsp dried lavender flowers
10 cups water, divided
8 lemons, plus slices to serve

DIRECTIONS
1. Combine sugar, lavender, and 2 cups water in a sauce pan over medium heat. Stir until sugar is dissolved, and mixture just reaches a simmer. Remove from heat and let sit for 30 minutes.
2. Meanwhile, juice the lemons and strain the juice into a large pitcher (or have multiple pitchers).  Add the remaining water and stir to combine.
3. When the lavender syrup is done steeping, strain the syrup through a mesh strainer into the pitcher and stir.
4. Serve chilled, in glasses with a slice of lemon on the bottom (it will float when the glass is filled with liquid).

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