First off, here's a handsome Miles J.
Ken's home now. Yay! I wanted to make us dinner tonight with lots of vegetables (and no bread), since we have both been eating kind of shitty for the past week. I decided on two recipes from my new Vegan Italiano cookbook: Spring Vegetable Risotto and Baked Stuffed Tomatoes Florentine.
Both recipes were really good, especially the risotto. The risotto included asparagus, carrots, onions, parsley, and creamy yumminess. With the tomatoes, I changed the recipe a little bit. I didn't want to use bread in the stuffing as suggested, so I used seasoned tofu instead. We've had a tub of this garlic & onion tofu sitting in the fridge for a while, so I used it. I will say that this tofu being pre-marinated really isn't worth the trouble. Even though it was labeled as "firm", it was very soft and mushy. Draining it was just a mess, not typical of Nasoya tofu at all. It tasted fine, but nothing spectacular that I couldn't have done myself with garlic and onions. And yeah, I know that Donna Klein refers to tofu as a "weak substitution" in her cookbook, but I don't consider it that at all. So there.
Anyway, a very tasty dinner overall. I will definitely make the risotto again. The stuffed tomatoes...eh. Probably stuffed with something different, but yeah.