Hot and Spicy!!! (and not just my dinner)....

First thing's first (my apologies to everyone who has already seen this)....

I AM A FINALIST TO WIN A TRIP TO ITALY!!!!!!!!! 

This contest, sponsored by Jovial Foods is for the trip of a lifetime and voting ends tomorrow! PLEASE PLEASE PLEASE take a second to click on this link and vote for me (Katrina, #9)!!!!!!!!!!!!!!!!

Now, on to other business.....

With all the traveling I do, the last thing on my mind on my days off is grocery shopping. Actually, going anywhere is pretty much crossed off my list. I turn into a little homebody who would rather watch a movie oh Hulu and do a little P90X then go to the movie theater or a gym class.

Saturday, started with a fantastic breakfast that included a slice of Udi's Cinnamon Raisin Bread topped with pumpkin puree (my fav!!!)

Then, I did a little interval training at my apartment's gym, got a much needed hair cut, watched Dr. Dolittle 3, and played on Pinterest.... basically, I did a whole lot of nothing and loved it!

However, I had a friend coming over for dinner. I know he wouldn't judge me for it, but I just couldn't bring myself to serve him a Peanut Butter Sandwich for supper. I also couldn't bring myself to go to the grocery store. Sooo..... I decided to create something new. I opened my refrigerator to find tofu and a few random vegetables. The cabinets revealed a dearth of grains so a stir-fry was out of the question. Plus, last time I made him a stir-fry I caught my BCBG Alpaca Poncho on fire. I plan on steering clear of the wok for a long while after that tragedy.

Then inspiration struck! A savory pancake? Why not? After all, Ethiopian's eat Injera. The French have Socca. Why not make a savory pancake-like bread? That was the spark that I needed! Supper was born!

I had a general idea of how long things would take to cook. But, as I am learning, this new oven is super hot. Things cook a good 15-20 minutes faster than I expect them to. My monster hot oven paired with spicy red pepper flakes made for one hot and spicy supper!

Serving suggestion: Serve with roasted broccoli & onions, a fresh herb salad, and a dollop of Tofutti Better Than Sour Cream!

PS- Sorry about the sad picture. I couldn't find my camera memory card and had to use my phone.

Indian Spiced Tofu

(Gluten-Free, Dairy-Free, Vegan)

Ingredients:

• 1 block Soft Tofu
• 2 1/2 tsp Curry Powder
• 1 tsp Cumin
• 1/2 tsp Turmeric
• 1/2 tsp Salt
• 1/8 tsp Red Pepper Flakes
• 3 Tbsp Extra Virgin Olive Oil
• 2 tsp Mirin

Directions:

1. Drain tofu and press to remove excess water. Press for a minimum of 1 hour, maximum overnight.
2. Cut tofu into cubes, 1 block should yield around 24 pieces.
3. In a measuring cup, combine the curry powder, cumin, turmeric, salt, red pepper flakes, olive oil, and mirin to make a marinade.
4. Place the tofu in a container with a lid. Pour the marinade over the tofu and toss gently to evenly coat. Cover and refrigerate for 1 hour.
5. Preheat the oven to 425 degrees F and spray a baking sheet with non-stick cooking spray.
6. Place the marinated tofu in a single layer on the prepared baking sheet.
7. Bake tofu about 30 minutes, turning once at the 15 minute mark.

Savory Vegan Pancakes

(Gluten-Free, Dairy-Free, Vegan)

Ingredients:

• 1/2 cup certified Gluten-Free Oat Flour
• 1/2 cup White Rice Flour
• 2 1/2 Tbsp Baking Powder
• 1 tsp Parsley
• 1 tsp Thyme
• 1/4 tsp Salt
• Black Pepper
• 1 1/4 cup Unsweetened Almond Milk
• 2 Tbsp Olive Oil

Directions:

1. In a bowl, whisk together dry ingredients.
2. Slowly add the wet ingredients to the dry and mix until smooth.
3. Preheat a skillet over medium-high heat.
4. Drop batter by 1/3 cup onto preheated skillet. Cook about 3 minutes, until bubbles appear on the top of the pancake.
5. Carefully flip and continue cooking until done, about 3 minutes.