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I had a huge craving for pizza this week. I also had some great fresh eggplant in the fridge. So then I got the idea for having the eggplant with pizza. I grilled the eggplant on my new cast iron grill pan! Then I also made the tofu ricotta from vwav and of course the pizza crust and sauce. The sauce was very good better than my dad’s sauce and he owns a pizzeria. I really enjoyed this pizza, it was so simple! Next time you are having pizza and have an eggplant lying around try this I am sure you will love it!

Yesterday I made the Red Lentil- Cauliflower Curry from V’con! To go along with it I also made the poppy seed roti and basmatii rice. It was really good. This was my second time having curry and I really enjoyed it. The cauliflower was a little overcooked but it didn’t matter that much. My mom and dad liked it too which I was surprised because my mom said she is not a fan of Indian food. That’s the reason people say always try something before you comment. The roti was also good, I froze some so I can quickly whip it up another day. You should defiantly try this curry!!

I take a cooking class in school. Today I had to cook in class for my class to taste. My teacher wanted me to cook tofu! I was very excited! No one ever tried tofu in my class. I chose the perfect tofu recipe to introduce people to tofu! It is the Chile Cornmeal Crusted Tofu from V’con. I served it in school with the Messy Rice and the Green Pumpkin-Seed Mole from V’con. I had under 4o minutes to cook in school. I had to rush a little. I manged to do everything but I cut my hand on the zester, it was some weird zester. That didn’t stop me, I still kept going! Everyone in my class tasted the tofu. They were amazed. They all loved it. I got compliments like that “That was divine”, “I never knew tofu was so good”. My teacher liked it too. She was very excited to have tofu because she never had it. One kid in my class borrowed my V’con. He liked the cookbook alot! I was so happy they all liked it. I wish I had some time to fry some more, but I ran out, so I just brought some home with me and ate it again today. At home I served it with plain rice, spinach and the green-pumpkin seed mole sauce.

I saw a commercial for Red Lobster and they showed shrimp scampi. Me being a person who always thinks about food, I had to recreate a vegan scampi!! I used tofu as the shrimp; I cut the tofu into small triangles. I then fried the tofu. Then I prepared the scampi sauce which was garlic, white wine, lemon, parsley, Earth Balance and of course salt and pepper. The tofu soaked up the sauce so well. It was so tasty! Here’s the recipe below!

1 pound of tofu, drained and pressed, cut into triangles
1 cup dry white wine ( I use Ariel Wine)
2-3 Tablespoons of fresh Parsley
6 garlic Cloves chopped
2 tablespoons of Earth Balance
Juice of 2 lemon or to taste
3/4 cup Vegetable Broth (if serving with pasta)
Salt and Pepper to taste
2 tablespoons of Olive Oil
Lemon Wedges to serve

Drain and Press the tofu. Cut the tofu into small triangles.
Preheat a Large Skillet to medium high heat. Add the oil. Then add the tofu and fry until nice and golden on both sides. Transfer the tofu to a plate. Using the same skillet prepare the sauce. Add some more olive oil if needed. Saute the garlic for 30 seconds. Add the white wine and lemon. Reduce the sauce for 2 minutes or so. Add the parsley, salt, and pepper. Then add the fried tofu. Then Add the Earth Balance. Simmer for about 3 minutes. Remove from heat and serve.
I served my scampi over rice, and with a side of spinach.