Tofu and Mashed Potatoes

http://www.care2.com/greenliving/mashed-potatoes-three-ways.html#

NOTE: check out this website some other time because there are 3 different, yummy, mashed potato recipes listed there!

ROSEMARY CHILE MASHED POTATOES
Inspired by Grub, by Anna Lappe and Bryant Terry (Tarcher-Penguin, 2006)--I read this book, or I should say browsed the book, and wrote down a few recipes I really liked. Unfortunately their website doesn't have all the same recipes that they listed in the book, but I found a few of them online!

1 cup extra-virgin olive oil
3 fresh rosemary sprigs
1 habanero chile, seeded and chopped
2 pounds Yukon gold potatoes, well scrubbed
3/4 cup unflavored rice milk
1 tablespoon minced fresh rosemary
Sea salt and freshly-ground black pepper, to taste

In a small saucepan over high heat, combine the olive oil, rosemary sprigs, and chile. Once sprigs begin to bubble, reduce heat to low and simmer 15 minutes. Remove pan from heat, allow to sit for 30 minutes, then strain into a jar and reserve.

In a large pot over high heat, cover the potatoes with enough cold water to cover them. Bring to a boil and cook about 25 minutes, until potatoes are tender. Drain them, peel them, and return them to the pot.

Combine 1/4 cup of the infused oil with the rice milk in a small saucepan over medium heat and bring to a simmer. (The leftover oil may be used for dipping bread, or in a variety of other recipes.) Add the oil and milk mixture to the potatoes and mash thoroughly until light and fluffy, adding more oil if necessary. At the end, add chopped rosemary, salt, and pepper to taste.

Serves 6



Chipotle Barbecued Tofu
http://blog.fatfreevegan.com/2009/09/chipotle-barbecued-tofu.html

28 ounces (2 packages) extra-firm tofu--I only used 1
1 medium onion, chopped
4 cloves garlic clove, minced
1/2 cup organic ketchup--used canned tomatoes instead of ketchup
1 tablespoon whole-grain mustard
1 tablespoon turbinado sugar (or other sugar or agave nectar)--I used agave nectar
2 tablespoons chopped chipotle chiles in adobo--used chipotle salsa since it was WAY cheaper
1 teaspoon tamari soy sauce
1 tablespoon cider vinegar--used balsamic since it's all that I have--I'm cheap
1/4 teaspoon cinnamon
1/4 teaspoon freshly ground black pepper
1/4 teaspoon celery seed (optional)--didn't use, don't have

Slice each block of tofu into 9 slices. Place them on a double layer of paper towels or a clean tea towel (non-fuzzy) and place another double layer over them. Press firmly with your hands to remove as much moisture as possible. Let them sit on the absorbent material while you make the sauce.

Heat a saucepan and add the onion. Cook, stirring, over medium-high heat until onion begins to brown, at least 6 minutes. Add the garlic and cook for another minute. Add all remaining ingredients (except the tofu) and cook, stirring, over medium to low heat, for about 15-20 minutes, until thick and fragrant.

Preheat oven to 425 F. Place a silicone baking mat on a cookie sheet or oil a long, rectangular baking dish. Brush one side of each slice of tofu with a thin layer of sauce and place it on the pan sauce-side down. Spread remaining sauce on the tops and sides of the tofu. Bake for about 25-30 minutes, until tofu is firm and just beginning to brown at the corners. Serve hot.

Servings: 6

Yield: 18 slices, 3 per serving

NOTE: Very tasty but pretty spicy so Britney didn't enjoy it with me :(