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Tofu Scramble

First and foremost…the band is staying together!!! :D! All four of us made it into our first choice! :D!!!

I dragged myself out of bed early (6:30 a.m. :'( ) to help out with Thanksgiving breakfast at church last week. We made decorations, set the tables and cooked up a wholeee bunch of food. :] Kester was making this tofu scramble in the kitchen while we were making decorations and it was complete torture sitting there and smelling the delicious awesome-ness but not being able to eat any of it. The wait was worth it though.

This recipe makes about 2 1/4 cups! Kester got it from this book, which I think the church’s thrift shop sells. I really need to go there one of these days.

Tofu Scramble

-1/2 cup onions, finely chopped
-1/4 cup water
-2 tbsp EVOO
-2 cups tofu, mashed
-4 tsp country-style seasoning (obtained from my church’s thrift shop downtown)
-1/2 tsp onion powder
-2 tsp nutritional yeast flakes
-1/4-1/2 tsp garlic powder
-1/4 tsp salt
-2 tbsp chives or parsley (or 1/4-1/2 tsp thyme!)

1) Rinse tofu in cold water. Drain + mash w/potato masher or fork.
2) In a skillet, saute onions in water + oil until soft. Add remaining ingredients and stir together well on medium heat for 5-10 minutes.

Thanksgiving breakfast!

Oven Roasted Autumn Medley

Recipe adapted from here! I adore cheap/healthy recipes that don’t require a whole lot of prep time. Like the Nature’s Candy, the only real addition I made was the purple yams. I also didn’t have sage or rosemary (this totally reminds me of the song, Scarborough Fair–“parsley, sage, rosemary and thyme”–at least I had half of those?), so I threw in some thyme (I could totally make that into a punny joke, but I won’t).

I want to say that this is arguably one of the best-tasting things I’ve ever made. It’s deliciously savory and perfect for a cold day (or night). <3 I gave some to Monika to try and Mike/Isaac were fighting each other over it, so I like to think it was a win. It made my apartment smell absolutely amazing and it was all I could do to not sit and stare at the oven in hopes that it’d be ready faster. (I baked these right after I made the other sweet potato dish. Hooray for maximizing oven time! :O )

Oven Roasted Autumn Medley

287 cal, 47g CHO’s, 7g fat, 9g protein, 9g fiber, 409mg sodium!

-1 large sweet potato, cut into bite-sized pieces
-2 purple yams, cut into bite-sized pieces
-1.5 gala apples, cut into bite-sized pieces
-6 oz grape tomatoes
-12 oz turkey sausage (pork casing removed)
-1 tsp dried thyme
-1 tsp dried basil
-1 tsp dried parsley
-freshly ground black pepper
-3 cloves garlic, minced
-2 tbsp EVOO

1) Preheat the oven to 400 degrees.
2) Peel the sweet potato and yams. Cut sweet potato, apples, yams and onion into bite-sized pieces.
3) Toss those and all other ingredients into a large bowl. Toss until everything is evenly coated.
4) Remove casing from turkey sausage and cut into thin slices.
5) Bake for 45 minutes.

Before I stuffed em’ in the oven!

Nature’s Candy

I’ve been wanting to make this one for ages, and I finally had made time the other night to cook (aka finally ran out of free food and went grocery-shopping). Recipe adapted from here! The only thing I changed = adding a purple yam (from Jun!). I found sweet potatoes on sale for 33 cents/pound, so it had to be done. This is amazing and super-cheap to make! I may add it onto the list of Thanksgiving dishes to cook up for the band. :O (Most of us are sticking around over break, so I’m hoping we can get together for food. :D

Nature’s Candy

207 cal, 35g CHO’s, 7g fat, 2g protein, 6g fiber, 34mg sodium!

-1 large sweet potato, cut into bite-sized pieces
-1 purple yam, cut into bite-sized pieces (optional)
-1.5 gala apples, cut into bite-sized pieces
-1/2 tsp ground cinnamon
-1/2 tsp dried basil
-2 tbsp EVOO

1) Preheat the oven to 400 degrees.
2) Wash and peel the sweet potato and yam. Cut them into bite-sized pieces. Wash and cut the apples into bite-sized pieces.
3) Add the sweet potatoes, yams and apples into a bowl and mix in the EVOO, cinnamon and basil. Toss until everything is well-coated.
4) Spread into a single layer on an aluminum foil-lined baking pan.
5) Bake for ~30 minutes, or until they start to look shriveled.

This is before I stuffed em’ into the oven!

Wasabi Mashed Potatoes

The last of the series for what we made over the weekend! Fear not, because we have a couple more meals planned. I set up a Google doc and everything. :O So far, we have plans to make gluten-free fig & goat cheese pizza, a spinach cranberry salad, gluten-free cornbread (my friend is on an elimination diet), some kind of unique chili, and pear cranberry ginger snap crumble. :D!

Recipe adapted from here!

Wasabi Mashed Potatoes

-1 lb Yukon Gold potatoes, peeled + cut into chunks
-3 tbsp butter
-3/4 cup soy milk
-1 1/2 tsp wasabi paste (or more to taste)
-sea salt
-freshly ground black pepper

1) Place potatoes in a large pot + cover with cold water. Add a little salt + bring them to a boil over high heat. Reduce heat to medium + simmer until potatoes are tender (15-20 min).
2) Drain, then return to pan for 1-2 minutes to dry any retained moisture.
3) While potatoes cook, heat the butter + milk in a microwave until butter melts. Whisk in wasabi paste.
4) Add butter mixture to potatoes and mash with a potato masher to desired consistency. Add salt, pepper, wasabi paste to taste.

Monika did a fishtail braid on me! I need to learn how to do something other than a low ponytail, so I may start with this.

Baby Carrots with Sweet Ginger Butter

I’ve never been much for partying or going out to the pub because my idea of a good time does not revolve around getting wasted (I’m allergic to alcohol and think food is a much better use of my caloric intake) and making small talk with people whose company I don’t enjoy. My idea of a good time generally involves consuming food with good friends. As such, we had a girls’ night of sorts last night. It was originally supposed to be a quick dinner together since I had a crap ton of studying I needed to catch up on, but…it clearly did not happen.

Monika had this amazing dinner at a restaurant somewhere in Baltimore a couple years ago and wanted to recreate it. Fortunately, the internet has everything in the world, so we dug up the recipes and went to work. This one was adapted from here (as usual, based on what we did/didn’t have).

Baby Carrots with Sweet Ginger Butter

-1 lb fresh baby carrots
-1 tbsp butter
~1 tbsp powdered ginger
~1 tbsp white sugar

1) In a shallow saucepan over low heat, add the carrots and cover with water. Bring the water to a simmer. When carrots are almost fork tender, drain them.
2) Return them into the saucepan and add butter, ginger and sugar. Stir and toss gently until carrots are completely coated.
3) Serve!

Check back in a couple days for the rest of the recipes! :D Meanwhile, here’s a pictorial preview.

Toasted Sesame Ginger Salmon & Wasabi Mashed Potatoes