Southern California has had a string of super hot days over the past week. I’ve been trying to run and cook but I just can’t bring myself to do much but laze around in front of a fan. We don’t have air conditioning which means it gets really hot in our apartment, so cooking is not very realistic right now. I apologize for my cooking absence but you can blame the sun! I have been eating a lot of vegetables and fruit thanks to the heat – I love you sun! Anyway, I decided the ol’ blog needed a good post today.
Carmelized Onion, Peach & Poppy Seed Dressing
1 tbs Earth Balance Butter (vegan butter)
1/4 onion, chopped
1 tbs brown sugar
1 small peach (or about 4-5 frozen peach slices)
2 tbs vegetable oil
1 tbs poppy seeds
This one is really easy and requires minimal cooking (yes!).
Start by cutting your onion. Leave the pieces fairly large.
Cook the onions until they just begin to turn translucent. Allow them to cook for a few minutes. Add the peach, onion, and vegetable oil to a blender. Blend until smooth and creamy. Then stir in the poppy seeds.
This dressing is quite thick. If you prefer a thinner dressing, add a bit more oil or soy milk.
The salad pictured below is arugula, cherry tomatoes, banana, avocado, and cracked black pepper (I feel fancy just typing that).
I also have to tell everyone that today is pretty much the best day ever – my best friend is moving here (2 hour drive away) from Luxembourg. I get to see her tonight for the first time in a year. She’s also 7 months pregnant. I’m bursting with excitement!
My husband keeps talking about steak – so I made him one out of tofu! These are pretty much the same as my Tofu Chicken Nuggets, except they seem more like a steak! My husband really enjoyed his and even asked for seconds!
Holly = 1, Husband = 0.
Crispy Tofu Steaks
1 package soft tofu, cut in half (to make a big, thin square not a thick block)
vegetable oil (enough to cover the bottom of a large frying pan)
1/4 cup flour
suggested spices: black pepper, mustard,garlic, paprika, cayenne pepper (I only used garlic, mustard, and black pepper – use cayenne if you want a spicy steak)
Cut the tofu in half and wrap with paper towels to soak up the excess water (the dryer they are, the easier it is to coat with flour). Be very gentle because they will break apart easily!
Mix the flour with the spices, then use one hand to hold the tofu while you use your other hand to coat it lightly in flour. Place each square directly into the oil. Be careful not to splash yourself!
Serve with steamed veggies and mashed taters! Drizzle some BBQ sauce over top for added streak flavor!