New England summer staples
The season:
There’s a lot of “I
can’t wait for fall!” giddiness going on this week. What gives? Yes, the
cool morning air is refreshing and it’s been nice digging out a few lightweight
long sleeved tops for layering, but for the love of god, people, let’s stay
focused.
It’s still summer. It’s gorgeous out. Let’s embrace it.
Nothing says summer in New England more than zucchini and
summer squash, crayon-colorful and absolutely ubiquitous this time of year.
Cook it up with a little EVOO, garlic, red pepper flakes and fresh thyme and
you’re in business – add pan-friend tofu with a side of balsamic roasted
shallots, and you’ve done your summer staple proud.
This easy vegan entree comes together in four simple parts. First, put 1
cup of brown rice on the stove and let cook for about 45 minutes. Preheat the
oven to 400 and grab your:
Balsamic Roasted
Shallots:
- 8-10 large shallots, peeled with ends removed
- 1 TBSP balsamic vinegar
- 1 tsp EVOO
- Salt and pepper
- 6 sprigs fresh thyme
Pan-fried tofu:
- 1 block extra firm tofu, pressed and cubed
- 1 TBSP EVOO
- ½ tsp red pepper flakes
- 4 cloves garlic, crushed
- Sea salt to taste
Summer squash,
zucchini & sliced mushrooms:
- 3 small summer squash, sliced at ¼ inch thickness
- 3 small zucchini, sliced at ¼ inch thickness
- ¾ cup white mushrooms, sliced
- 1 tsp EVOO
- Pinch red pepper flakes
- ½ tsp fresh thyme
- Sea salt and pepper to taste
Begin by peeling the shallots and trimming the ends. Arrange
all shallots on a large cookie sheet and drizzle with balsamic and EVOO.
Sprinkle with sea salt and place the thyme evenly across the cookie sheet.
Cover with tin foil and roast at 400 for 15 minutes. After 15 minutes, remove
the tin foil and thyme sprigs, and continue to roast for another 15 minutes, or
until the shallots are evenly browned.
While the shallots are roasting to perfection, pan-fry your
tofu in 1 TBSP EVOO over medium heat. As tofu begins to brown, after about 5-7
minutes, add the red pepper flakes and garlic, stirring often to make sure the
garlic doesn't burn. At the 10 minute mark, add sea salt and cook for another
2-3 minutes, or until desired crispness.
And for the squash, grab a large frying pan and heat the
EVOO over medium. Add the squash and mushrooms, stirring often until they start
to soften. After about 5 minutes, add your red pepper flakes, sea salt and
pepper. If your squash is sticking to the pan at all, add a splash of veggie
stock or water. When the squash and mushrooms are soft but still firm, about
8-10 minutes in, add a sprinkling touch of thyme and remove from heat.
Serve over a scoop of brown rice, piling your squash on
first, followed by the tofu and shallots. If desired, garnish with fresh thyme.