I finally decided to serve something more creative than burritos last night and I made not one but TWO new recipes!!
First, the Cashew Cream Sauce with Sun Dried Tomatoes from Our Veggie Kitchen blog. The sauce looks deliciously creamy and thick in their photo, but mine was SUPER watery. I don’t know if they really intended to say “add 3 cups of boiling water”, but the next time I make this I will cut it down to probably 1-1/2 cups of water. By the time you add the can of un-drained tomatoes, it’s just way too much liquid. To compensate, I added twice the indicated amounts of lemon juice, seasoning, and sun dried tomatoes. It did turn out well…the kids loved it but it was a wee bland for Brad. I think it will be a lot more flavorful when I make it with less water.
I also made the Crispy Golden Tofu from Vegan Dad’s blog and THAT was amazing!!!!!!!! The last time I was dragged to Winco, I stocked up on some really firm tofu and froze it. It is not remotely wobbly (because I hate wobbly foods. If it resembles jell-o or pudding, I will spit it back at you.), and it had an excellent, chewy texture after freezing and thawing it. The mustard and hot sauce made for a super good flavor and I dipped it in some raspberry chipotle sauce! I made them last night (and even my tofu-hater daughter ate some), but this pic is my mid-morning snack, so it’s not looking terribly photogenic anymore. My carrot is hot though, eh?! I’ll be making this again, but not TOO often because even healthy foods will stick to your fat ass when fried.
