Pasta, Sprouts, and Pretentious Rice Crispies

For dinner tonight was simple baked tofu and spinach pasta. I adapted this from a Vegetarian Times recipe for Garlicky Tofu. The original recipe called for much too much garlic for my taste (and I like garlic!), prebaked tofu (I can bake the tofu myself, thank you, it takes 20 minutes), and not enough spinach. This recipe was very simple and very filling. I used a different pasta this time, an organic whole grain pasta with flax, and neither of us were particularly sent by it. But the rest was good, so I’ll do this again, but with a different pasta.

I used the Veganomicon recipe for Italian Marinated Tofu and baked it, the above stated not-anything-to-write-home-about pasta, an entire bag of fresh baby spinach steamed, and store bought mushroom onion marinara. It only took about a half hour to cook, and it was healthy and so-so (we mostly ate around the noodles and there was plenty of spinach to allow for it).

I also tried Lizzy’s Roasted Mustard Brussels Sprouts again and they turned out much better. I made a lot more mustard sauce, and it had too much zip, so I added a little agave and that smoothed it out. I basted the sprouts again about half way through cooking time, and I think that helped with the flavor as well. Yum!

I felt like baking tonight, but not really baking. Anyone else ever feel that way? What to do, eh? I decided to make vegan rice crispy treats, as, well, this is ‘baking’ without baking. I made what I like to call a ‘Pretentious Rice Crispy Treat’ as I added chopped hazelnuts, diced dried apricots, and shredded coconut to them. Brett and I discovered this lovely flavor combination from a box of organic granola bars we bought a bit back. Both of us had been wondering where else we could use this flavor combination. We came up with two ideas, a rice crispy treat or oatmeal (super creative I know).

I found a product called ‘Ricemellow Cream’ at the store and it’s vegan with no hydrogenated oils or sugars added. So I decided to try it out, and it’s pretty good and makes a mean crispy treat.

J’s Pretentious ‘Not Your Momma’s’ Rice Crispy Treat
1 10 oz box organic puffed brown rice cereal
1-2 tubs Suzanne’s Ricemellow Cream (or other marshmallow substitute)
1-2 tbsp Earth Balance (I like the organic whipped variety)
handful of chopped hazelnuts
lots of organic dried apricots, diced
1 cup (or more) shredded coconut (I used organic reduced fat)

Pour cereal in a large bowl.

Heat Earth Balance and ricemellow cream in a sauce pan until they begin to melt. Add the hazelnuts, apricots, and coconut and stir well.

Once melted, pour over puffed brown rice and stir.

Spread mixture into a 9x13 pan and let sit until cooled. Cut into squares.

Yum!

These were really easy and quick, between dinner and these treats I was in the kitchen for less than an hour. Nice.

So, before I close, I had to let people know that Brett finally started a blog! I am so happy he did. I can tell you, it definitely has nothing to do with food (though I’m sure he [or I as I may post on his blog from time to time] may broach the topic of veg*nism at least once). His points of view are – well, different, but not far out there or unreasonable (as are, I believe, my own). I have always thought Brett has a great way of articulating his opinions on things, so I am happy others get to enjoy (or fume at) his musings as well. If anyone dares, they can pop over and check it out. That is my plug, but seriously, I’m stoked, I love a good debate as much as the next person and hope to see some lively discussion going on around some important and touchy issues. Sometimes you have to get uncomfortable and really rethink some fundamental things to really get somewhere. These are just, of course, my humble opinions, but I thought I’d share.

Well, anyways.

‘Til next time!