I was getting a bit stale in the recipe department, until I found some inspiration from Food52 today. The triggers were a Miso-Maple Roasted Vegetable dish, and a Grilled Peanut Tofu. The meal was pretty simple:
- Extra-firm Sprouted Tofu from Trader Joes, with the peanut marinade shown above, grilled on the gas grill
- Root vegetables (two medium potatoes, 1 carrot, 1 parsnip, and a handful of radishes) tossed in the Miso-Maple marinade and oven roasted for 40 minutes
- one grilled zucchine and a half of a grilled red bell pepper
- all served on a bed of sprouted brown rice, along with some steamed organic broccoli
It was colorful, flavorful, and satisfying — and a welcome break from the routine. For wine, I first finished the rest of the wonderful bottle of Linne Calodo 2011 Nemesis, then opened a 2011 Harrington Charbono. The latter was not quite as superb a match as I expected with the grilled dinner elements. Perhaps the peanut butter was a bit sweet and rich for it. Live and learn.