What I eat

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!