Barbecued tofu with pomegranate chipotle gravy; roasted and curried sweet potato mash; black eyed peas and greens; corn bread
Dinner 3 April 2007.
Barbecued tofu (red wine, lemon juice, tamari, garlic, sea salt, sunflower oil) with pomegranate and chipotle gravy (pomegranate juice, chipotle, sea salt, corn starch, sunflower oil);
Roasted and curried sweet potato mash (sweet potatoes, black pepper, sea salt, sunflower oil, garlic, cumin, turmeric);
Black eyed peas and greens (black eyed peas, spinach, onions, Yves veggie bacon, liquid smoke, lemon juice, sea salt);
Corn bread (corn meal, vegenaise, sweet mustard, whole wheat flour, baking powder, sea salt, sunflower oil).
9 comments:
Beautiful presentation! How long did you have to cook before you could "improv" on everything so nicely? In other words, I can't imagine baking corn bread without a recipe- how do you do it??
Thanks! I bake bread 2-3 times a week (sometimes more, sometimes less). It's also one of the first things I ever learned to make (I think I was 12 when I made my first pizza crust, which is basically just bread dough).
So, I find bread's relatively easy to improvise (really, it's just flour, water, oil and leavening in different proportions). On the other hand, I'd never improvise anything else baked (eg brownies or cookies or anything like that). That's just too complicated to improvise, imo.
I do a few other things when I improvise.
I start with something I already know really well (eg mashed potatotes, beans and greens, bread) and just switch around complementary textures (eg sweet potatoes for regular white potatoes, teff for corn flour, walnuts for corn starch).
I also cook with flavour combinations I know to be complementary and switch up the specific ingredients (eg, hot and sour go together well, whether the sour is vinegar, lemon juice or pom or the hot is chipotle, cayenne or just plain old black pepper, and I know that pom and chipotle go well with chicken, so why not tofu, or mushrooms, or another umami flavour).
I also only vary the ingredient proporttions very cautiously (eg, no one wil notice if you you have a few extra chick peas in a curry, but if you double the garlic in a salad or half the amount of sugar in a cookie recipe...).
Sorry for the long reply! But that's the nutshell.
Dude, you put so much effort and care into your gorgeous dinners!
that gravy sounds spectacular!
Thanks, Dude. :) Actually, I'm a lot lazier than it looks. It's a lot of ingredients, but each piece was only about 5 minutes (if that) of prep time, except for the corn bread, which was leftover from breakfast that morning.
On the other hand, I could never knit anything nearly so fabulous as Magnolia's hut and shrug (I can only knit my brows). Truly amazing, you crafty superstar, you.
Thanks, Pinknest. It's good. I'm still playing around with it, though.
That looks beyond delicious! I am so impressed. Great blog.
Thanks, Nikk!
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