We're in the midst of a semi-heat wave here at Well on Wheels headquarters. Even though temperatures haven't crossed the 90 degree threshold to make it official, now that Memorial Day is history, it really feels like summer already. So this week I've been trying to keep cool in the kitchen with a less heat intensive menu.
The first entree was inspired by the seasonal theme of outdoor cooking: Barbecue Tofu with Mashed Potatoes and Dijon Green Beans. Even though I baked the tofu, it got nicely charred in the oven and the sauce slathered all over it reminded me of the best barbecue restaurants in Oakland, CA, minus the animal bones.
The second entree was a light meal of Black Bean and Quinoa Stuffed Zucchini Boats with Roasted Red Pepper Sauce. There are some deep flavors in this dish with cumin and chili powder in the pilaf and paprika in the sauce.
The final entree was an Asparagus and Leek Risotto with Sauteed Escarole, Tomatoes and White Beans with Toasted Pine Nuts. Even though it feels like summer, since it's technically still spring, these veggies are perfect for the transition. It's amazing how rich and creamy the risotto gets just with rice milk and nutritional yeast and a drizzle of olive oil at the end. Pure comfort food.