cucinanicolina

In Relation to

7 March 2006

moving, and emptying the cupboards, what does one do when there’s not much in the larder?

Baked tofu with wild rice and steamed broccoli (Sunday night dinner):

One package extra firm tofu, pressed for 30 minutes or so.
Marinade: tahini, soy sauce, some wild beach plum jelly I got in Maine ages ago (but only opened recently), splash of water
baked in the oven at 375 for 45 minutes or so

One cup wild rice cooked in 2 cups of water (no veg broth left), some olive oil, salt, garlic powder, oregano. Spinach added at the end, stirred in until wilted.

Bunch broccoli, sauteed in a bit of water and soy sauce, until cooked to desired consistency.

Not bad, and the leftovers for lunch are yummy, too.