Roasted Roots Salad

Summer.  Or winter?  You decide...

Adapted from HHL

Chop 1 small rutabaga, 1 medium-small yukon, 2 small carrots, and a bit of onion.  Toss with a bit of olive oil and balsamic vinegar, and 2 cloves chopped garlic.  Roast for 35-45 minutes at 380, until tender.  Allow to cool for a few minutes, then serve over chopped iceburg lettuce.  Dress with tofu mayo and mirin.  (Tofu mayo = partially cooked silken tofu + lemon juice)

Roasted Root Veggies, Carmelized Onions, and Grilled Tofu

Yay!  I feel all fancy.. I came up with a really long and convoluted title for this recipe...
Adapted from Vegan Dad

So, first peel and chop 2 rutabaga, 3 turnips, 3 parsnips, 4 carrots, and 4 small russet potatoes (don't peel the potatoes, the peel has all the nutrients).  Place them in a LARGE casserole dish, and then coat them with the dressing.  Dressing: 1 tbsp olive oil, 2 tbsp mirin, 1/2 tbsp each Italian seasoning, rosemary, oregano, and sage, and pepper to taste.  Bake the veggies for about 1 hour at 400F.

Spray a frying pan with nonstick spray, and saute a small onion until browned.

Cut a 19 oz brick of tofu into 6 pieces, drizzle with cooking sherry, sprinkle with Italian seasoning, and grill on a panini press until nicely browned. 

Whew!  Plate: veggies, then onion, and finally tofu.  Comfort food at its finest!