This is another recipe which is mostly my wifes idea. She used to do something similar with chicken, and wanted to try it with tofu. Although the prep is quick on this one, it does take a while to bake. It makes very good leftovers for lunch though. To make good tofu, it is imperative to press it.
This dish was mostly cooked up by my wife, Clare, who undoubtedly was inspired by some recipe she found online. It is pictured here with lentil bolognese, the combination of which makes a very tasty meal.
When many Americans (especially Midwesterners) hear “pasta salad”, they frequently think of some rich, slightly sweet salad with lots of mayonnaise, and maybe some cheese and boiled egg. This pasta salad is quite different. It is much more akin to a regular salad, with pasta instead of lettuce. While optional, I think that the fennel makes a very nice touch. Also, don’t skimp on the olives or the basil. And, because it’s vegan, you don’t have to worry about anyone getting food poisoning from eating your pasta salad that has been sitting out during a hot summer picnic.
This is the first recipe I would call all mine. One summer I had a few days at home between travels, and I wanted to use what was on hand. I think I came up with a very tasty combination. Originally it was more of a main dish, but it has evolved into a breakfast dish. It took me several years to discover how to get crispy potatoes. I finally learned that part of the key is to cook the potatoes by themselves. Adding vegetables adds too much water, and the potatoes get soggy.
This recipe comes from the Vegetarian Starter Kit, which convinced me to go vegan. Be sure to use whole wheat pastry flour. Regular whole wheat flour produces a very dense flapjack.