Who knew??When the next recipe had been posted, I was worried about cooking for two. I told the boy that I'd just make this for myself because I wasn't sure if he'd like it.
Well, I learned a lesson here.
I pressed the tofu á la Michelle C. - with lotsa heavy stuff and cookbooks, and for only about 20 minutes. On top, you'll see the copy of Vive Le Vegan I won from Dreena Burton's blog!
For the Curried Apple Salad, I used *gasp* awesome Veganaise with curry powder, cumin, green onion, sesame seeds, cayenne pepper, salt and a Spartan apple. The boy had veto power on the celery, which he isn't a fan of.
I was going to broil the tofu in my toaster oven, but decided it would be much faster to fry. The tofu was low-fat, so frying oil be damned!
The tofu was fried with canola, cumin and lemon juice.
We didn't have parsley, but I made breadcrumbs from a piece of toasted 12 grain bread. Everything was piled on top of Ace Bakery buns.
The result, after about 5 minutes under the broiler.
The verdict: we loved it! I was afraid to mix apples, "mayo" and green onions together because I have this thing about keeping savoury and sweet separate. But the salad was incredibly tasty. And I was scolded for the comment about eating this by myself. I guess I was really just projecting my own food issues. I can totally see me making and eating the salad on its own!
Too bad I cut the recipe in half. There are no leftovers.
I do just have to say that I am loving the weekly challenge of trying a new recipe. Too often I end up just making something quick that I'm familiar with - sloppy joes, pasta, tacos, chili, etc - and never would I have tried most of the recipes listed here. My cooking repertoire has expanded and I'm so happy for that!