Tuesday, March 2, 2010
Lemon-Pine Nut Rice, Eggplant and Black Olive Tapenade and Italian Marinated Tofu
Both the rice and tapenade recipes are from Vegan Italiano.
For the rice, pine nuts are toasted and then sauteed alongside a red pepper, scallions, and garlic. It is topped off with lemon juice, parsley, salt and pepper. The flavor is lemony but light, and it can be served as a main or side dish. It came together very quickly and therefore, sat on the stove top for about an hour on low heat. It did not dry out or lose flavor.
The green beans are blanched then topped with a tapenade-style mixture. The original recipe is a topping for crostini but there is a note saying it can be added to asparagus instead of bread. I attempted to buy asparagus but found it was over $9 for a small bunch. I decided green beans would be a nice (and inexpensive) substitute. To make the tapenade, eggplant is boiled in a combination of water, red wine, peppercorns, a bay leaf, garlic and salt. This is drained after 15 minutes and added to a food processor. Along with the eggplant, olives, olive oil, and additional pepper is added and pulsed until combined but chunky. I scooped it over the green beans and served it.
This was originally the end of the meal but I found fresh, homemade tofu (the kind that isn't even in a package!) at the Nachtmarkt today. I will do a future post about this place because it is absolute heaven. I pressed the tofu really well and sliced it. I then marinated it in Italian Marinade for about 3 hours, flipping it every hour. It baked up puffy and crisp. I will be going back to get more of this stuff in the near future!!!