We tried making SusanV’s mini crustless tofu quiches. We used silken tofu that had previously been frozen; cut the recipe in half; used dried mushrooms instead of fresh; and used tomato instead of capsicum. Some combination of these changes led to a complete disaster—even after 40 minutes in the oven, these had not set up at all. I took them out anyways, and let them cool hoping they would firm up, but... no dice. What we had was a tasty but shapeless pile of tofu mush.
We also had roasted beetroot (which doesn't photograph well) and cauliflower baked in a garlic-cream sauce, which redeemed the meal completely.
A more successful attempt at tofu—firm, fresh tofu from the asian grocery store. I marinated it in a mixture of garlic, ginger, hoisin, soy sauce and apple cider vinegar. Then I fried it up in my kick-ass new pan and it got a little crispy and caramelised. After the tofu was cooked, Andy threw together a noodle and veggie stir fry with chilli and the leftover marinade. Yummy dinner—filling, tasty, easy.
Cauliflower was the star of this dinner. Andy found the recipe for “Cheesy Broccoli and Rice Casserole” in The Ultimate Uncheese Cookbook. Instead of broccoli, he used cauliflower because it’s ridiculously cheap right now. And he added some frozen spinach. This was a really easy meal that uses exactly one dish in the preparation. It was pretty good, but we both agreed that broccoli would have been better.
Next to the casserole, I made some roasted veggies—parsnips, purple potato, and carrot with black olives and capers (based very closely on La Dolce Vegan’s ‘Roasted parsnips’).
Tasty tofu mush, take two. On the way home from uni yesterday I had a little bike crash when a kid on a bike swerved into me (on accident) as I was passing him on the path. We both ate shit, and I ended up with a scrape on my arm, a sore ankle and knee, some bruises and tight muscles. I’m pretty sure he wasn’t hurt at all.
While I was whinging on the couch, Andy made dinner for me. He decided to make the ‘Indian Frittata’ from Vegan with a Vengeance which features cauliflower, but reckoned it wasn’t going to set anyways so just decided to do it on the stove in scramble form. Then it took on a life of its own—he added potatoes, zucchini, carrot, lots of spices, and used silken tofu because that’s what we had. It was good, but not great.
I managed to suck it up for long enough to throw together a quick side dish—orange and ginger glazed beetroot. I just simmered a few baby beets with orange juice, powdered ginger and salt until the beets were tender and the sauce was thick. It was really good, but next time I’d use fresh ginger.
Now, we still have 1 ½ heads of cauliflower to use before we go to the market on Sunday! What's your favourite way to have cauliflower?