Two recipes are from Vcon. First, Apricot Barbecue Baked Tofu. I made the Apricot Barbecue Sauce and as advised, used it as a delicious and perfectly sticky covering for the tofu. Please make this sauce and put it on anything you want to bake or grill. I would imagine those of you who enjoyed Susan V’s Ribz would love them with this sauce too. My apricots for the sauce weren’t fresh. They were actually pineapple flavored and came out of a can. No matter. Look at the sticky goodness.
I didn't eat the tofu, but I had many tester tastes of the sauce - maximum yum!
Next I made the tofu-less quiche from Vcon. Instead of using asparagus though, I used onions for the filling and added a layer of sliced roasted piquillo peppers. (Piquillos are mild, delicious red peppers.) I seasoned the filling with cilantro and cumin and used the Wholly Wholesome pie crust Dreena recommends. I would have made my own crust, but store bought comes in its own to-go container! I also added a little nooch to the breadcrumb topping. Here’s the whole Piquillo Pie ready to bake.
Here’s a slice.
The filling is absolutely delicious and I’m thrilled to now have a soyfree option for quiche. I do recommend letting it set up in the fridge before cutting and serving. It’s great cold too.
I wanted to do something in recognition of St. Patrick’s Day. Irish food usually includes potatoes and potatoes are not in my current detox plan. So I made a deconstructed Colcannon of sorts. I made parsley’d sweet potatoes.
And I couldn’t decide between kale or cabbage, so I made both, with leeks and onions. These I ate and enjoyed very much.
I didn’t bake anything for dessert because I still have a freezer full of brownies, bars, and half a cake. But I did find these pretty candies for Chase’s Easter treat. No word yet on how they taste.