We had Mally and Jay over for an spontaneous Friday night dinner. It just sort of happened, I had dinner planned and Mally and I had pushed our normal Friday afternoon meeting out to past 5 (plan was drinks) and when she suggested dinner after drinks, I figured, why not just have everyone here? The meal turned out to be vegan, not by design but everything turned out great. Vegetarian isn’t that difficult or unusual, but vegan is definitely a challenge for me. I loved this tofu, which is really simple to make. The potatoes are a bit of work and Larry thought they had too much spinach. I don’t have an opinion because I’m not that crazy about sweet potatoes. I do like the idea of using coconut milk to add creaminess to a dish, though.
I made up another batch of the edamame dip again – we really enjoyed noshing on it as a mid-week snack. It’s simple enough to make that I can see making it on a regular basis (easy to keep frozen edamame on hand!).
- Edamame Dip (Good Eats, Et Tu Mame)
- Pan-Glazed Tofu with Hoisin Sauce (A Year in a Vegetarian Kitchen, p. 389)
- Twice-Baked Sweet Potatoes with Spinach & Coconut Milk (A Year in a Vegetarian Kitchen, p. 404)
Wine: Four Vines 2008 Naked Chardonnay (Santa Barbara, California). Not a bad weeknight wine, an inexpensive, unoaked Chardonnay. I prefer my Chard either unoaked or lightly oaked.
