My almost 20-year old niece, Sarah, made dean's list this past fall semester and was so excited that she called me to tell me about it while I was driving up with the princesses to visit Sarah and the rest of the family. In response to her announcement, I told her what every college-age girl who loves food wants to hear: "Congrats! I will make you a vegan dinner!" She actually did feign some excitement, especially when I told her she could select the recipe from EDBV. Imagine my surprise when this Chicken Divan-loving young lady chose Cashew-Ginger Tofu. Ginger is one of the more sophisticated if not acquired tastes I am aware of - it took me dozens of outings for sushi before I not only stopped disliking it but loved it. Anyway, it was yet another recipe requiring homogenization of several ingredients in a blender, including cashew butter, tamari, agave nectar, and ginger. This divine tasting concoction was then poured over tofu squares, marinated for an hour in the fridge, and baked for 20 minutes or so. It was not what she was expecting (see photo) but I and my dad enjoyed it thoroughly. Fortunately I was already in the midst of preparing Broccoli Cashew Teriyaki Tofu Stir-Fry, which she gratefully inhaled. Happy Dean's List my Sarah-Bearah!!!
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