Saturday, June 7, 2008
Pistachio-Crusted Tofu and Some So-So Muffins
Go make the Pistachio-Crusted Tofu from the Fatfree Vegan blog! You heard me- go! I just finished this for dinner and I am in love. Mmm.....the crunchy, salty, creamy crust on the tofu matches perfectly with the sweet and sour sauce. Throw in a side of steamed broccoli and you have one great meal! Ever since I read this recipe on the Fatfree Vegan blog, I knew it sounded wonderful, but I wasn't expecting to love it so much. There are so many different layers of flavor to this simple dish from the pistachios, maple syrup, mustard, and apricot preserves. Pardon me gushing over this recipe, but it seemed to be just what I was craving tonight.
Now, onto some muffins that are not exactly perfect- the Almond Quinoa Muffins from Vcon. I really love the idea of adding quinoa to these muffins since it added a pleasant, but not too noticeable, texture. Unfortunately, I think that the rest of the muffin was lacking. They just were not sweet or flavorful enough, which is a shame since I wanted to freeze these to always have on hand, but instead I tried to finish these off as quickly as possible. However, I think there is still hope! I will eventually get around to trying this recipe again except I will add more agave nectar, cinnamon, and dried fruit. I also think some cranberries could be really nice in here instead of the apricots...hm..... So, for now, all hope is not lost! I just think I'll experiment with some other muffins before returning to these.
PS- I just was scanning my blog and realized how much I hate my plates.... I gotta find some more neutral ones for photo-taking.