Wednesday, April 28, 2010

(Relatively) Healthy Cooking in a Hurry

I had the first meeting of my 4-week West Hartford Adult Ed. "Healthy Cooking in a Hurry" class last night.  After a full 8-hour day of census training and hour-long drive from New Haven, I was feeling like most people do at the end of the day:  not looking forward to cooking dinner.  Alas, I had a group of 8 hungry students awaiting a delicious meal, so I had to oblige.

Somewhere at the midway point in the three-hour class, I got a second wind that carried me through to the finish line.  The menu included Asparagus and Leek Risotto, Baked Tofu with Arugula Pesto, Wilted Escarole with Toasted Pine Nuts and a dessert of Chocolate Dipped Coconut Almond Macaroon Cookies.  I think it helped knowing there was a chocolate reward for the ride home.  

See you all next week!


Anonymous said...

The baked tofu with arugula pesto looks delicious. What is in the pesto in addition to the arugula? Are the other traditional pesto ingredients included/

Mary Lawrence said...

The ingredients are similar to a regular vegan pesto - toasted pine nuts, olive oil, garlic, sea salt - but I also added some mellow white miso and a bunch of fresh basil to smooth out the bite from the arugula. It comes out tasting like a very "green" and slightly "sharp" basil pesto, and the flavors get savory when baked into the tofu crust.