It's dropped to 6 degrees tonight with a chilly wind from the east. But inside the oven is blasting the vegetables and tofu to a blister. Potatoes, yellow capsicum, celeriac, carrot, beetroot, sweet potatoes....coriander dressing to finish it off.
Mushrooms, tofu and fried onions on toast. Plenty of olive oil used. Greece has the highest consumption of olive oil - 26 litres per person per year - got someway to go, to get to that level.
Tried roasting the cauliflower but it started to go brown too quickly. Finished it off in the mcirowave. Baked tofu with a marinade of shoyu, hoi-sin sauce and a little boullion powder. White basmati rice - still my favourite rice - rinse three times before cooking to remove any starch.
Yellow zucchini, yellow capsicum, yellowish award winning banana chutney (it came 2nd in the local Food and Drink Festival - don't knock it chutney is a hotly contested event in England). Roast potatoes, beetroot, tahini sauce and my favourite baked tofu.
My work mate told me about frying tofu with vegetable bouillon powder. A couple of teaspoons for 200g of tofu did the trick. Served with rice and fried vegetables and mushrooms. That's the beauty of tofu - it's like a chameleon it'll take on any strong flavour and send it to your tongue.
Getting some tofu on my plate.
Tofu, vegetables, mushrooms in my home made plum sauce. White Jasmine rice underneath.
Tofu, vegetables, miso, beans on rice...
Stir Fried vegetables, smoked tofu, soba (buckwheat noodles), a coating of chilli, garlic, shoyu and yellow bean sauce...
salad with big splashes of balsamic vinegar. for the hot bit it's tofu with carrot, ginger, spring onions and chilli...perched on lightly toasted bread drizzled with olive oil.