Monday, April 30, 2012

Spring Dining

I visit my parents every weekend. Since Easter always falls on a Sunday, we decided to go whole hog (no Easter ham pun intended) for the day and made up a number of dishes, much like we've done for Thanksgiving.

Maple Glazed Tofu

1/4 c. maple syrup 
2 T. soy sauce
1 clove garlic, minced
1/4 t. garlic salt
1/8 t. ground black pepper
1 package extra firm tofu, drained and sliced

Mix the maple syrup, soy sauce, garlic, garlic salt, and pepper. Place the tofu in a shallow baking dish, and coat with the maple syrup mixture. Cover and marinate in the refrigerator 30 minutes, turning once. Preheat oven to 400.  Place the baking dish in the preheated oven, and bake uncovered 20 minutes.

I added more of the sauce before baking. My son complained it made the tofu too sweet. This was not a problem for me. ;)

Broccoli With Cashews

1 package frozen broccoli spears
1/4 c. coarsely chopped cashews
1 T. vegan butter
2 t. finely shredded lemon rind

Cook broccoli according to package directions; drain. In a small skillet, cook, stirring constantly, the cashews in melted butter for 1 to 2 minutes or until golden brown. Remove from heat and stir in the lemon rind. Pour over broccoli spears.

Corn, Okra and Tomatoes

1/3 c. vegan butter
1 large green bell pepper, chopped
1 large onion, chopped
2 garlic cloves, minced
4 tomatoes, chopped
1 package frozen corn kernels
2 c. frozen cut okra
3/4 t. salt
1/2 t. black pepper

In a large skillet, saute the bell pepper, onion and garlic in the butter for 3 to 5 minutes. Stir in the tomatoes, reduce the heat to low and simmer for 8 minutes. Add the remaining ingredients and continue cooking for 5 to 7 minutes, or until heated through. Serve immediately.

Roasted Spring Vegetables

1/2 lbs. carrots, cut diagonally in 1/2" pieces
2 lbs. asparagus, ends snapped off and spears cut in half
2 T. olive oil
1/2 t. salt
1/4 t. pepper

Line two baking pans with foil; place carrots in one and the asparagus in the other. Toss each with 1 T. olive oil, 1/4 t. salt and 1/8 t. pepper. Bake carrots in the oven with the tofu. Remove the tofu and bump up the oven temp to 450. Stir the carrots and add the pan of asparagus to the oven next to the carrots. Roast the veggies about 10 minutes until they are lightly browned.

My mom added some cinnamon glazed sweet potatoes and a second dish of regular white potatoes to the mix.

Now dine in style. Break out the nicer dishes and pile on the deliciousness.

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