the glorious glorious sun hung out for a few days. i thought, at LAST! and then it ran away. boo.
however, the disappearance of the sun did not deter me from making my favourite sunshine salad: broccoli, orange tofu, and coconut milk quinoa. served with or without greens, and with or without other fruits and veggies, it's a delightful and crunchy salad.
250 ml coconut milk (roughly a cup)
1/2 cup uncooked quinoa
it's best to let the tofu hang out in the marinade for at least 30 minutes if not overnight. make sure to press out the water first otherwise it wont soak up any of the orangey flavour. my method is to slice the tofu and then lay it on a tea towel. fold the towel over once, and twice and then press firmly with your hands.
i use about a half cup of orange juice and a few tbsps of syrup plus a generous splash of soy sauce (and sliced ginger goodness, if we have some).
the tofu is stacked in a plastic box--one with a tight seal so i can flip it after a time to make sure the tofu sops up as much as it can.
once the tofu is swimming, i prep the quinoa and lightly steam the broccoli. when both the quinoa and broccoli are cool, i bake the tofu (or pan fry if im feeling frisky) at 175/350 for about 20 minutes.
broccoli is chopped and mixed with the quinoa, cooled tofu is sliced and added, and whatever fruits or veggies are floatin around. for this round, i used grapes. i was going to add a plum but i ate it.
for lunch the next day i made soup. we had a mountain of leeks from my mother-in-law, so i roasted them all with some greek oregano, save a few, and made some stock with the leeks, onion, bayleaf, and astragalus root.
i added the stock to the roasted leeks, threw in some potatoes, and let that simmer for a while. then i used the immersion blender and that was that.
then i made chocolate chip cookies. because... chocolate chip cookies. i used the same recipe ive used before save the yogurt. i used bourbon instead.