Wednesday, January 14, 2009

i'm a saucy seen-yora

there's no way around it, i have to have my food with some sort of sauce. no dry stuff for me. pictured above is VWAV's pumpkin seed crusted tofu with some roasted winter veggies. my sauces of choice are the on-the-fly sage/cranberry/pecan jelly sauce i made for the tofu and my signature miso happy gravy on the veggies. this was a really good dinner. instead of frying the tofu, i cooked it in a non-stick skillet with pam. maybe it's because i'm getting older or sumptin' but i just can't handle a ton of deep fried foods.

jewbacca's sage cranberry pecan jelly sauce

1c. dried cranberries
1/2 c. cranberry juice
1T brown rice syrup, agave nectar, or maple syrup
2c. sage tea
2T cornstarch
1/2 c. chopped pecans

cook everything together under m. heat until, well jellified. add more cornstarch for thicker sauce or less for a runnier sauce.


miss v said...

i haven't tried to the pumpkin-seed tofu yet, but i agree that i'd need some sauce. nice!

Chelsea said...

That looks delicious!

VeganCowGirl said...

Num Num - thanks for the cranberry recipe. sauce just makes everything taste good doesn't it????