I'm often asked what I cook for myself for dinner, and while the standard answer is "something quick and easy," I do try to be creative. Or at least use one ingredient that's fresh, seasonal, and a little different. So this week I prepared a few entrees for myself using something from my garden in each one.
On Tuesday night it was a curried tofu scramble made with potatoes, mushrooms, and some collard greens from my garden. I topped it all off with chive blossoms which were blooming in a pot on my sunny backyard deck.
On Thursday night it was even easier. I thinly sliced a Russet potato, layered it in a baking dish with some chopped onion, drizzled some olive oil and sprinkled salt and pepper on top, then baked it in a hot oven until the edges started getting browned and crispy. For the last 5 minutes I topped it with some Daiya mozzarella style "cheese" and let it get all melty. Then I pulled it out of the oven and squeezed some Sriracha sauce on top, and garnished with fresh chopped parsley from my garden. This was dinner divine.
Tonight I went for the old standby of pasta. I decided to make a vegan bechamel sauce since I had a head of broccoli that needed to be used. I made the sauce by pureeing tofu with mellow white miso, raw cashews, nutritional yeast, garlic, olive oil, soy milk, and sea salt. I topped it all off with some fresh thyme sprigs, which added a lovely lemony flavor to the final dish. Simple, yet oh so satisfying. Welcome summer!