Sunday, September 16, 2012
Well, whaddaya know: the tomato past gave this dish a fiery gold glow! Much better than intended.
Ingredients for the marinade: 3 Tbsps. olive oil, a splash of rice vinegar, juice of half a lemon, a tea spoon of maple syrup, a pinch or two of salt, 1 Tsp. curry powder, 1 pinch of cayenne pepper, and a shake each of cardamon powder, Garam Masala and turmeric. Toss in one cake of cubed tofu. Fold in half a sliced sweet onion and one whole cauliflower cut into very small florets. Bake on yer good old sheetpan (actually, it's a jelly roll pan) for 25 mins @ 400.
The tahinni sauce is basic. 1/3 cup tahinni, 2 teaspoons of ume plum vinegar, an inch cube of finely shredded ginger and 2 cloves of finely shredded garlic. Mix with 1/4 cup water (more or less) till desired thickness.
Steamed green beans and you're good to go! Sauce goes on everything. Yeah.
Again, very basic marinade. For the zucchini just olive oil, salt, black pepper and dried rosemary. For the grape tomatoes - olive oil, salt, balsamic vinegar, dried oregano. Bake both separately @ 400 for 20 mins. If you quarter the zucchini small enough they cook surprisingly fast. Might want to check them after 15 mins.
The tomatoes can go longer if you like that crusty reduction.
Use about 3 Tablespoons of oil, and the rest - you have to do it to taste. Throw all that in the biggest bowl you've got.
Toss in 15 sliced Shiitake mushrooms, shoestring or Julienne strips (thin ones - I used a knife, not a mandoline or machine) of 5 golden potatoes, 1 sliced sweet onion and a handful of chopped parsley.
Take a big spoon and swirl all the veggies around until they're coated. Mound it up and bake it on a sheetpan @ 400 for 20 mins. More if you like it toasty.
Serve and impress.