Delicious Dinner

Out came Vegan With A Vengeance again! This time I was dying to try Mango-Ginger Tofu. I needed to get a couple of things for this recipe, one being mangoes, so I hit the grocery store. Organic mangoes were on sale for 99 cents each. I took this as a sign that this dish was meant to be made. Again, Isa has created a winner. This recipe is rockin'! It was easy to make and since things were done in stages, it seemed like almost no work. The marinade was made in the morning and the tofu was left to sit and marinate all day. Then into the oven it went. It was served over jasmine rice, which cooks in about 15 minutes, so tell me, how simple is that?

Since the oven was already on, I roasted some carrots to go with this. The slow cooking brought out some sweetness in the carrots which went fairly well with the tofu. I would probably do sweet peas, or sugar snap peas next time though, because I think that would better compliment the dish. Maybe broccoli with some of the leftover sauce drizzled on top would work too.

I cut the recipe in half and it made enough for us to have a dinner meal and then a smaller portion that we had for lunch.

I woke up a few days ago wanting some chocolate chip cookies. Then on a stop over at Melissa's blog I saw that she had made cookies from Vive Le Vegan and that made me want them even more. I had everything for these babies and finally got around to making them.

Awesomely delicious! Jim had one before dinner and said "Now that's a chocolate chip cookie." I like how Dreena's recipes make a small batch instead of something crazy like 3 dozen cookies. There are only two of us, so a dozen is perfect.

Or so I thought.

Not this time. After a day and a half, they were history. I guess that just gives me an excuse to make more.