Thursday, November 5, 2009

Dinner thanks to Bryanna and organic fall goodness

In Baltimore it has been unseasonably warm lately and things haven't felt particularly fall-like. It is hard to believe that we just had Halloween and that Thanksgiving is around the corner. As a result I am not really craving the traditional (and heavier) fall foods that I usually eat this time of year as much. I am still on my summer schedule of lightly steamed veggies, rice and Asian foods.

How much can one person really write about the joys of miso soup?

But fear not! Tonight I had a delicious, seasonal dinner worth writing about! I picked up a beautiful organic acorn squash at Trader Joe's as well as some frozen organic spinach. I also had some of Bryanna's Breast of Tofu marinating in the fridge. The combination was exquisite!

I'll start with the tofu. A member of the Yahoo Group: Fat Free Vegan recently drew my attention to this easy preparation. Now that I have tried it, I will probably always have a block marinating in the fridge. It was wonderful. I very lightly dusted the tofu with seasoned flour and "pan fried" it in a green pan (which is non-stick) with very little Pam Spray. As a result the tofu had a crisp outer skin and was chewy on the inside. The Flavor was great too... so good in fact that I am planning on having the leftovers tomorrow in a sandwich for lunch.

The Acorn Squash was a snap. I steamed it in the microwave. It was so sweet that it barely needed salt and pepper. What a treat!

I sauteed the spinach with minced garlic, raisins and a small handful of pine nuts in another one of my green pans with a tiny bit of earth balance. Although the green pans are wonderful for reducing the need for excess fats, I felt like the spinach needed a tiny bit of earth balance to improve the overall flavor.

So dinner was fall-like, tasty and best of all... it was a snap!

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