So you’re looking at your well-stocked pantry and wondering where to start. Obviously you work through anything that’ll turn fast, like salad greens, bananas, etc. You’re eating healthy, telling yourself “this isn’t that hard!”
But once you’re down to your long shelf life foods, you may be a little fatigued. You find yourself googling “How many days in a row can I eat a baked potato?” So I’m doing a little series with three ideas for how to transform roasted sweet potatoes and brussels sprouts, two long-lasting staples, into three different, equally-delicious meals.
Total time: 50 mins
Serves 2
Ingredients:
1 Sweet potato, diced
1 lb brussels sprouts, halved (or quartered if they’re huge)
1 package of firm or extra firm tofu, drained, dried, and diced.
Olive Oil to toss (probably 2-3 tbs)
Salt, pepper, cinnamon, smoked paprika
Thyme, rosemary, and sage, washed, de-stemmed and torn (optional)
For the Sauce:
Juice of half a lemon
3 tbs tahini
1 tbs water
¼ tsp garlic powder
Preheat the oven to 425 degrees. Space out your oven racks in the upper and lower thirds of the oven (before it gets hot, duh).
In a large bowl, toss together the sweet potatoes, brussels sprouts, tofu, olive oil, and spices.
Note: It’s important to drain and dry the tofu as best you can before roasting, it won’t get crispy if it’s super wet. I know paper towels are at a premium now (LOL @ endtimes) so you can use a clean kitchen towel to press out the water and wash it after.
Spread everything evenly in one layer on two baking sheets. Don’t cram them all on one sheet. You may think you can, but you can't! Sprinkle the fresh herbs over the veggies/tofu. The sage/rosemary/thyme combo really makes it autumnal. If you don’t have fresh herbs because it’s the F-ing apocalypse, you can use dried herbs or just skip them and up the salt/pepper/cinnamon/paprika. Put the sheets in the oven for 20 mins (or two Quibis).
After 20 mins, use tongs to toss everything well and swap the top sheet with the bottom sheet, so everything roasts evenly. Set a timer for another 20 mins.
During the second roast, make the sauce. Combine the lemon juice, tahini, water, and garlic powder and process with an immersion blender. Or, if you don’t have an immersion blender, put everything in a small jar and shake it really well. This also helps as an outlet for anxiety. If you don’t have a jar, just whisk it in a cup. And start saving your jam jars, they’re extremely useful.
Once the veggies/tofu are roasty and toasty, plate them up and drizzle with the tahini sauce. Enjoy!!!
*I know it’s not fall but doesn’t it kinda feel like it? Maybe it’s just the “fall” of capitalism I’m feeling. Who knows.
But once you’re down to your long shelf life foods, you may be a little fatigued. You find yourself googling “How many days in a row can I eat a baked potato?” So I’m doing a little series with three ideas for how to transform roasted sweet potatoes and brussels sprouts, two long-lasting staples, into three different, equally-delicious meals.
SP + BS 1: Savory Fall* Roast
Prep time: 10 minsTotal time: 50 mins
Serves 2
Ingredients:
1 Sweet potato, diced
1 lb brussels sprouts, halved (or quartered if they’re huge)
1 package of firm or extra firm tofu, drained, dried, and diced.
Olive Oil to toss (probably 2-3 tbs)
Salt, pepper, cinnamon, smoked paprika
Thyme, rosemary, and sage, washed, de-stemmed and torn (optional)
For the Sauce:
Juice of half a lemon
3 tbs tahini
1 tbs water
¼ tsp garlic powder
Preheat the oven to 425 degrees. Space out your oven racks in the upper and lower thirds of the oven (before it gets hot, duh).
In a large bowl, toss together the sweet potatoes, brussels sprouts, tofu, olive oil, and spices.
Note: It’s important to drain and dry the tofu as best you can before roasting, it won’t get crispy if it’s super wet. I know paper towels are at a premium now (LOL @ endtimes) so you can use a clean kitchen towel to press out the water and wash it after.
Spread everything evenly in one layer on two baking sheets. Don’t cram them all on one sheet. You may think you can, but you can't! Sprinkle the fresh herbs over the veggies/tofu. The sage/rosemary/thyme combo really makes it autumnal. If you don’t have fresh herbs because it’s the F-ing apocalypse, you can use dried herbs or just skip them and up the salt/pepper/cinnamon/paprika. Put the sheets in the oven for 20 mins (or two Quibis).
After 20 mins, use tongs to toss everything well and swap the top sheet with the bottom sheet, so everything roasts evenly. Set a timer for another 20 mins.
During the second roast, make the sauce. Combine the lemon juice, tahini, water, and garlic powder and process with an immersion blender. Or, if you don’t have an immersion blender, put everything in a small jar and shake it really well. This also helps as an outlet for anxiety. If you don’t have a jar, just whisk it in a cup. And start saving your jam jars, they’re extremely useful.
Once the veggies/tofu are roasty and toasty, plate them up and drizzle with the tahini sauce. Enjoy!!!
*I know it’s not fall but doesn’t it kinda feel like it? Maybe it’s just the “fall” of capitalism I’m feeling. Who knows.