Lemon Dijon Tofu and Potatoes

I love cooking with cast iron pans, but I now have a ceramic topped stove and the user's manual explicitly forbids the using of the cast iron. That means I have to use the BBQ when I want to cook with cast iron. Of course, you can use the stove if you want to. I think the lemon and Dijon work well with the two kinds of potatoes, making this a nice spring dish. Well, if potatoes and lemons remind you of spring.

INGREDIENTS

Serves 6-8

- 2 tbsp oil (more if needed)

- 1 pkg extra firm tofu, cubed

- 3 leeks, thinly sliced (white and light green part)

- juice of 4 lemons

- 2 garlic cloves, minced

- 1 lb baby Yukon Gold potatoes, halved

- 4 small sweet potatoes, thinly sliced

- 1 cup white wine (more as needed)

- 1/4 cup Dijon mustard

- salt and white pepper to taste

- 1/4 cup chopped parsley

METHOD

1. Place a large cast iron over a BBQ grill set to medium heat (around 450 degrees). Or, put it on the stove over medium heat.

2. Heat oil and fry tofu cubes until golden. Remove from pan and set aside. Add more oil, if needed, and saute leeks for about 5 mins, until then soften. Add lemon juice and cook for 2 mins.

3. Add garlic and Yukon Gold potatoes along with some of the wine. Cook for 10 mins, stirring regularly, and adding more wine if things get too dry. Close the BBQ lid in between stirs.

4. Add tofu back to the pan along with the sweet potatoes. Cook for 15-20 mins, or until potatoes are cooked through. Keep adding wine when needed (like you would a risotto).

5. Stir in Dijon, season to taste with salt and pepper, stir in parsley, and serve.

Mother's Day Brunch

To celebrate Mother's Day we invited 2 other families over for vegan brunch. While I really wished that Isa's new brunch cookbook had come out already, I was able to put together a great spread. The other families contributed a fruit tray and some vegan cinnamon buns (true friends make vegan baked goods for you when they are not vegan themselves). First, I made English muffins from The Bread Baker's Apprentice. They were awesome, and better than the recipe I posted a while ago.

I also made the pancakes and herb roasted potatoes from Vegan With a Vengeance. Joining the spread was Vegan Mom's Scrambled Tofu (we also provided tomato and avocado slices for those who wanted to make an English muffin and tofu sandwich thingy (I refuse to call them McMuffins)).

We washed down the food with orange juice and chai tea (I'm not the biggest coffee drinker), and ended the meal with the Apple Walnut Maple Pudding Cake from La Dolce Vegan (a terrible picture of a fantastic dish). I am still full.

Maple Balsamic BBQ Tofu

The weather is getting warmer, the days are getting longer, and my thoughts have turned to the BBQ. I usually BBQ right through the winter, but there was no much snow this winter that I just did not feel like shovelling a path out to the grill. But, now that the porch is snow-free, it's time to BBQ again! This is a very simple dish, and the kids just love it.

INGREDIENTS

- 1 pkg extra firm tofu, cut into 8 slices

- 1/4 cup balsamic vinegar

- 1/3 cup maple syrup

- 2 tbsp water

- 1 tbsp olive oil

- salt and pepper to taste

METHOD

1. Whisk together all ingredients (except tofu, of course) in a bowl. Place tofu in a baking dish and pour half of the marinade over it, turning to coat. Let marinate for 30 mins, if you have the time, turning once.

2. Heat grill to med-hi. Place remaining marinade in a small saucepan and bring to bubbling over medium heat. Reduce heat and let simmer for about 10 mins, until reduced and syrupy.

3. While marinade is reducing, grill the tofu, 3-4 mins per side, then rotating 90 degrees and grilling 3-4 per side again. Baste tofu with marinade with each turn.

4. Gently toss tofu in reduced marinade and serve.

Pure Delights Chocolates

You've probably read an article somewhere about the health benefits of chocolate; something about flavonoids or lower cholesterol. Of course, that doesn't mean you can chug back a candy bar and pat yourself on the back. Most of the chocolate products out there today are crammed full of sugar and fat, not to mention milk. Enter Pure Delights chocolates. The proprietor, Chrissy, sent me an email a while ago complimenting me on the blog. A few emails later, I had arranged a trade: my cookbook for some of her handmade chocolates. These are not your average chocolates: organic, fair trade, raw, and vegan. Sweetened with agave, they do not put you in a sugar coma, and the sweetness does not overpower the taste of the chocolate. These are the kind of chocolates that actually do have health benefits. So, if you are in the mood for some chocolate, check out Pure Delights and help support a vegan home business.

Mexican Hotdogs

Sometimes the kids just want a veggie dog and some fries (and sometimes I just don't feel like cooking much else). But, let's face it: veggie dogs really aren't that great. So, I tried to dress mine up a bit to make things more interesting. My deepest apologies to Mexican cuisine.

First, I made the hot dog buns (variation 3) from Peter Reinhart's The Bread Baker's Apprentice. They were totally awesome. Next, I roasted a red pepper and a jalapeno pepper on the grill. I skinned, seeded, and chopped them. The final hot dog had the peppers, chopped tomatoes, onions, and avocado, and some salsa. Not bad for a hot dog.

The other dog you see in the picture has vegenaise, mustard, onions, and sauerkraut. Mmmm.