Banana biscotti
Banana pound cake cooling, banana coffee cake in the oven, & banana biscotti to come.
I had a bunch of bananas that were hiding, & I discovered them yesterday turning extra ripe. Still had to freeze 3.
Pictures to come.
Recipe: Pan Fried Tofu with Peanut Sauce
Dense and chewy tofu in caramelized peanut sauce results in deep sighs at the dinner table.
Butternut Squash and Kale Salad
Ingredients:
2 bunches kale, tough stems and ribs stripped out, leaves sliced
1 cup low-sodium vegetable broth, divided
1 butternut squash, peeled, seeded and cut into 1/2-inch cubes
1 red onion, sliced
4 pitted dates, very finely chopped
2 tablespoons sherry vinegarDirections:
1. Put kale and 1/2 cup vegetable broth in a large pot and place over medium heat.
2. Cook, covered, stirring frequently, until kale is wilted, about 3 minutes.
3. Add squash and continue cooking, stirring occasionally, until kale and squash are tender but not mushy, 10 to 12 minutes.
4. Cool to room temperature.Meanwhile:
5. Combine the remaining 1/2 cup broth, onion, dates and vinegar in a small saucepan.
6. Bring to a boil, lower heat, and simmer, uncovered, until onion is very tender and liquid is reduced by half, about 6 minutes.
7. Cool, toss with kale and butternut and serve room temperature or chilled.Serves: 8
Preparation time: 15 Mins
Cook Time: about 1 Hour
(via adayinthelifeofavegan)
