Cornmeal crusted tofu

Sort of discovered this a few weeks ago and have been refining the recipe a bit. It still uses the "to-taste" method of seasoning.

2 blocks of extra firm tofu (I've done up to four and that fits comfortably on two cookie sheets)

coating mix of 2/3 cornmeal and 1/3 flour

Umami seasoning *

Garlic powder

Oil

1. Cut your blocks of tofu and dredge liberally in the cornmeal mix.
2. Place on a cookie sheet or on parchment paper on the sheet.
3. Pour about 3 tablespoons of oil over the tofu.
4. Bake for 25 min at 375, flip and bake another 25 min.
5. Turn off oven and wait 10 more minutes to serve immediately.
6. Leave remaining tofu in the oven for up to 20 more minutes to dry some more.

* You can substitute a nice spice mix like Vegesal or other vegetarian friendly mixes. This seasoning is a bit of a story in itself. I call it umami seasoning or mushroom powder as it is more commonly where we get it at the Eden Center in Falls Church. This is used pretty much anywhere MSG is used mainly because it does the same thing - bring up food flavors without adding salt. Not that I'm opposed to MSG but I suppose some people prefer not to use MSG. Some brands of this seasoning label their packages Vegetarian Seasoning which makes me wonder if MSG is not vegetarian.

[picture to be added next time I whip up a batch]

MENU - week of October 5

MONDAY
lunch: black beans and spinach with quinoa shells
dinner: stir fry of tempeh and beans on rice

TUESDAY
lunch: red peppers, cucumber, and quinoa shells with fresh dill
dinner: golden rice cakes with sweet potato and ginger sauce

WEDNESDAY
lunch: vegan mac 'n cheese with broccoli
dinner: baked potato with tomato sauce and nutritional yeast

THURSDAY
lunch: spinach salad with tomato, avocado, and corn served with crackers and fruit
dinner: "trio of three small dishes" -- 1. roasted garlic with corn and tomato; 2. carrots and cabbage (clow-slaw style); 3. roasted eggplant with carmalized onions and tamarino sauce. Dessert: brownies

FRIDAY
lunch: black bean soup with homemade bread
dinner: butternut squash soup, poached cod on israeli couscous and brocholic

SATURDAY
brunch: in celebration of K's first birthday - menu to be posted soon
dinner: red bell pepper and ravioli in black bean soup with toast and snow peas
dessert: roasted plums in better and brown sugar with soy ice-cream

MENU - week of September 28

MONDAY
lunch: mayacoba bean and tomato chili with TVP. Served with crackers and fruit
dinner: minced broccoli, pea, and tomato turnover (turnover=puff pastry)

TUESDAY
lunch: tomato, avocado, onion sandwich with pretzels and fruit
dinner: roasted eggplant with shallots served with israeli couscous

WEDNESDAY
lunch: mixed veggie curry over rice
dinner: veggie burgers with chips and salsa

THURSDAY
lunch: black beans and rice with corn and avocado slices
dinner: braised cabbage with onions served with seitan and homemade vegan biscuits
dessert: plums roasted in butter and brown sugar served with vanilla soy icecream

FRIDAY
lunch: vegan mac 'n cheese with broccoli
dinner: pumpkin soup with salad of arugala, apple, jicama, and tomato

SATURDAY
lunch: tomato soup with garlic toast
dinner: roasted eggplant slices with tamarino sauce, steamed green beans on fried rice

SUNDAY
lunch: baked tofu slices on cold sesame noodles with carrots and scallions
dinner: pumpkin stewed in coconut milk with tofu and broccoli on rice

Menu - week of June 1

Monday
Lunch: tofu, fried rice with peas and fruit
Dinner: 1) balsamic dressed heirloom tomato and avocado on spinach; 2) poached salmon with snow peas and turmeric pearl couscous; 3) chocolate sorbet. one more time with emphasis, CHOCOLATE SORBET!

Tuesday
Lunch: hotdogs, chips, and sunflower seeds
Dinner: red bean and TVP chili with creamed corn bread

Wednesday
Lunch: sandwich of avocado, onion, spinach, and red pepper spread with cabbage chick pea salad with lemon garlic dressing
Dinner: veggie chicken patty with carrot apple slaw

Thursday
Lunch: chili and rice with dried fruit (figs and raisins)
Dinner: vegan "meat" loaf with mac and cheese

Friday
Lunch: chick peas, spinach, red onion salad with lemon tahini dressing, Krispy crackers and apple
Dinner: rice noodles and snow peas, mushrooms, fried tofu in slightly sour soup

Saturday
Lunch: roasted eggplant, carrot, zucchini, and red pepper spread sandwich with roasted corn on the cob
Dinner: baked falafel with pickles and spinach, red onion salad

Sunday
Lunch: tomato, apple salad with crackers
Dinner: beef, potato, carrot, and tomato stew with bread

Menu - week of May 25

Monday
Lunch: fried rice with peas and shrimp and fresh fruit
Dinner: "beef" stew in tomato sauce with potatoes and bread

Tuesday
Lunch: dip of blended veggies (red bell pepper, eggplant, zucchini, onion) with crackers and sides of sesame stix and raisins
Dinner: falafel with pita and carrot pickles

Wednesday
Lunch: shells with diced tomatoes and TVP with fresh fruit
Dinner: chicken patty with cabbage, carrot slaw

Thursday
Lunch: avocado, tomato, onion sandwich with chips and sunflower seeds
Dinner: roasted veggie dip with crackers, lentils over rice, and chocolate sorbet

Friday
Lunch: hummus, onion, red bell pepper sandwich with chips and quac
Dinner: carrot risotto and broccoli with nutritional yeast

Saturday
Lunch: hot dogs and tator tots with pickles
Dinner: lemon baked cod with rosemary potatoes

Sunday
Lunch: fried rice and beans with scallions
Dinner: chili and roles (red beans, TVP, and tomato)

CELEBRATION WINE

We like to drink wine.

And I really like to drink bubbly wine. Not a huge fan of champagnes (though I have had a few that I really like), I prefer to drink bubbly red wines. A cool, fizzy Shiraz is my preference. Last night we celebrated my being done with the spring semester of school with a bottle of Gragnano della Penicola Sorrentina. D picked up a bottle at our local wine store for $10. and it was wonderful. It was light and fizzy, but with strong berry favors. It had a very rich texture. Definitely better served cooled.

It would be nicely paired with a chocolate dessert.

Menu - week of May 18

**138th day of the year, 21st week, in 1804 Napoleon proclaimed emperor of France**

MONDAY
Lunch: vegan mac n' cheese with broccoli
Dinner: veggie dogs with curly fries and artichoke spinach dip

TUESDAY
Lunch: roasted veggie dip with crackers with raisins and pumpkin seeds
Dinner: veggie stack (red bell, eggplant, squash, portabella) with peas over couscous

Wednesday
Lunch: dilled cucumber, shrimp pasta salad with apple
Dinner: eggplant & mock chicken curry over rice

Thursday
Lunch: spaghetti with tomato sauce with side of sunflower seeds
Dinner: chicken "Parmesan" with tator tots and rice & spinach stuffed tomato

Friday
Lunch: tomato, avocado, onion sandwich with cabbage, carrot, vinegar slaw
Dinner: lentils with raisins, celery, and carrots over rice

Saturday
Lunch: roasted eggplant, onion sandwich with red bell pepper spread
Dinner: miso soup with rice noodles, black beans and carrots

Sunday
Lunch: spinach, red onion, chick pea salad with lemon tahini dressing and toast
Dinner: spinach and onion empanadas with tomato soup