March 14, 2011


Now that we're back up and running, here is a missed meal! Maple glazed tofu and spaghetti squash.

This tofu pressed for about an hour before cooking. It really turned out well, seared with nothing but a dash of EVOO and garlic powder.

A tiny little Winter Harvest remnant, this spaghetti squash was extra thick and baked for about an hour with nothing but a little brown sugar.

Unpictured: the glaze. I combined EVOO, soy sauce, lemon juice, brown sugar, garlic powder and pepper and cooked it on medium heat until it was more of a reduction. It needed a little more brown sugar, but added a tasty tangy-sweet flavor and the two bland ingredients weren't bland at all!

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