Sometimes I am more ambitious when it comes to dinner, but lately, I have been too fried to whip up anything fancy. There have been a few more veggie burger & salad nights than I’d care to admit. Not that there’s anything wrong with veggie burgers, of course…
The other night, though, Chris and I made roasted garlic hummus, which we put out with roasted peppers, leftover veggies (grilled asparagus, broccoli, kabocha squash), olives, feta, and warm whole wheat flatbread. It was nice to have a chance to sit and down and talk while grazing on fresh hummus and lightly cooked veggies. I’m in the midst of finals prep and his days have been even more hectic than mine, so the break was much-needed.
Then last night I made some baked tofu with brown rice, steamed broccoli, and roasted zucchini. It was nice to be able to let it all cook on its own terms while I studied. I also experimented with a homemade teriyaki-ish sauce.
I put 2 cloves of garlic in the food processor with some fresh ginger until it was finely chopped. Then I added that to a small pan containing 1/3 cup water, 2 tablespoons of soy sauce, and a teaspoon of molasses. I brought it to a boil then let it simmer down for a few minutes. I was really pleased with how it turned out.