I'm teaching a 4-week class for West Hartford Adult Education called "Healthy Cooking in a Hurry." Each evening we create an appetizer (soup or salad), entree and dessert in about 3 hours. Now, you don't have to do all of these in one evening... because it is quite a bit (and then you'd be as crazy as I am). But I do try to cram as many recipes as I can into a class, so that's why we have the full menu each week.
Last night's feast began with a Pear, Toasted Pine Nut and Field Green Salad with Dijon Vinaigrette.
This was followed by an entree of Cornmeal-crusted Tofu Cutlets with Mushroom Gravy, Red Harvest Quinoa and Sauteed Kale. The entree took a while to prepare since it had several components: a "breaded" tofu cutlet which was baked in the oven; a mushroom gravy thickened with cornstarch and tahini, a quinoa pilaf made with sweated onion, celery and apple then tossed with pine nuts and dried cranberries; and a side of kale that was simply wilted in a skillet with olive oil and garlic. Here's the finished plate:
For dessert, I made a gluten-free vegan version of my grandma's Lithuanian Apple Cake. For some reason the photo didn't transfer :( But it was warm, crumbly and slightly gooey (I think 5 more minutes in the oven would've made it perfect)... and still sweet and delish!