Kale Hazelnut Lentil Soup

This soup blew my mind. And it was easy. A friend made a soup using some of these ingredients and I added some more that sounded good:

Pesto Pasta with Tempeh Bacon

I was pretty tired having just spent the weekend with some of my favorite people at a wedding in the bay area (!!!) and when I finally got home I just wanted a fast meal. I was pleasantly surprised with this meal and how quick it was to create with so little ingredients!

Sweet Potato and Pinto Bean Stuffed Tortillas

I made these in honor of a a recent air trip back home to San Diego. Plane flights and airports are always hard when it comes to food. As it is you can hardly get free water and airport food can be fairly pricey and considerably underwhelming. I made these potato stuffed tortillas as a meal for my travels. (Note: These photos don't do justice to how great this meal was.)

In picture above: Two open-face tortillas in the foreground and one finished product in the background.

Baked Tofu

While I mostly use various Tempehs instead of tofu these days, I thought I'd buy tofu when I saw it on sale. I was very fond of a spicy baked tofu sandwich at a Deli where I worked, so let's try to recreate it!

Marinade:
5-6 Tbsp Tamari Soy Sauce
1-2 Tbsp Rice Vinegar
1 Tbsp Olive Oil
1 tsp Red Chili Flakes (or to taste, I am going through a "spicy" phase of my life)
3 cloves pressed garlic

I am using one block of firm tofu. After pressing the tofu to get ride of the excess liquid, I sliced it length wise in pieces about 1/2 inch thick. This seemed like a nice, thin, size for a sandwich. It is pretty disappointing biting through a thick piece of tofu. This is only topped buy unseasoned pieces of tofu. Eww...

So! I let the slices marinate for at least 30 minutes, turning the tofu over halfway through to ensure that each bite is delicious. With the oven prepped to 350 degrees, I cooked the slices until browned and slightly crispy; about 45 minutes for this batch. I also saved the excess marinade to pour over the tofu halfway through cooking.

While the end result wasn't quite that of my memory, it has a good salty flavor and a nice after taste of garlic and chili. Without much sandwich stuff, I chose to make some salad rolls! That's a peanut sauce I made with some crunchy peanut butter, fresh ginger, sesame oil and coconut milk. I even have enough left over to cut into appetizers for the Super Bowl tomorrow. Lucky me!