Saturday, November 28, 2009
From the bottom left: Fiery Sweet Potatoes[recipe from NYTimes], Chik'n Tofu Triangles, stuffing with onions, roasted garlic mashed potatoes, roasted brussels sprouts. There is also an apple slice on the far left.
The sweet potatoes were great! (click on "Fiery Sweet Potatoes" above for the link to the NYTimes Recipe) Blending coconut milk & curry paste into the sweet potatoes was a great idea, and I would make these again. Next time, I will give them enough time to really crisp once in the baking pan so a crust of sugar can be more formed. I became too impatient and took them out of the broiler a little early.
I've made Chik'n Tofu many times before. This was yet another experiment. I used firm tofu (water packed kind), and drained/pressed for a while longer than I normally do. I made a mixture of flour, poultry seasoning (a mix of dry herbs like thyme and rosemary) and some chicken seasoning (another mix of seasonings: salt, garlic, etc.) I sliced the tofu into triangles and then coated each piece with the mix and baked in the toaster oven for 45 minutes. They came out too dry and not seasoned enough -- too much flour. They were still tasty, just not awesome as the last few times.
The rest of the items were pretty straight forward. I roasted a head of garlic in the toaster oven with olive oil and kosher salt for 40 minutes -- or until soft. The garlic just scoops right out. I boiled red potatoes until soft, drained, then added the garlic and a little soymilk and a lot of vegan butter until at the consistency I wanted. I'm a fan of potato skin, so I leave it on.
Brussels sprouts were not as tasty as I've made in the past but again, still delicious. Stuffing was from a bag of bread cubes and my own diced onion and some seasonings.
I love that my plate isn't all brown/beige!