When I asked my son what he would like for dinner tonight he replied in his most serious 3years old voice, ” Tofu, salad with beets, squash and seaweed”. It was so sweet. Of course I wanted to fulfill all his wishes, but we were short on a couple of items. So, we had to make a few substitutions. We subbed out the seaweed for crispy kale chips and had homemade pumpkin rolls as a fill in for the beets. Everything went over super well and as a special treat we each had a scoop of SO delicious ice cream.
I’m pretty straight forward when it comes to tofu. Plain and simple. I like to lightly pan sear it with some tamari and then sprinkle it with some nutritional yeast. Long “finger” shapes are the choice in size around here. Perfect for dipping!
The squash was sliced in half and then roasted in the oven with a little maple syrup drizzle. (sorry, no picture)
The Kale chips, a family favorite, are simply washed, torn into pieces, drizzled with olive oil, a few pinches of salt and in the oven until crispy!
The Pumpkin rolls were a new addition tonight. After reading Vegan Dad’s last post I simply had to try it. I had some fresh pumpkin from the other day just waiting to be used . I chose to use whole wheat pastry flour in my rolls and subbed out the soy milk for almond milk. I think they turned out pretty well. Mine do not look quite as nice as Vegan Dad’s, but hey he’s a baking pro. Have you seen the beautiful breads he makes? The rolls are very soft and are very tasty. These will definitely be accompanying more of our fall dinners.