Artichoke Dip, Pita Bread, Grilled Zucchini, Grilled Tofu, Stuffed Peppers, Balsamic Baked Onions and Potatoes, Shishito Peppers
Balsamic Baked Onions & Potatoes
Another meal in a series of "small plates, loosely joined."
Today's Einkorn flour experiment was the pita bread (a.k.a. "Khubz") recipe adapted from Claudia Roden's "The New Book of Middle Eastern Food" -- another winner that was flavorful and held up well to the artichoke dip (artichokes, vegenaise, vegan cream cheese, salt, pepper, smoked paprika).
Next up was a riff on a Jamie Oliver making a half sized recipe -- boiled potatoes (8 minutes) that were paired with quartered red onions, garlic, rosemary, salt & pepper and tossed with 3/4 cup of balsamic vinegar and roasted until very dark (about 45 minutes at 400F).
The shishito peppers make a return appearance (pan-fried, drizzled with lemon juice and sea salt) as do the stuffed mini-peppers filled with Daiya, adding a little vegan cream cheese along for the ride. Those were then baked during the last 10 minutes in the same pan as the potatoes.
While the ovens and stove top were busy, that left the grill to work with. We smoked the tofu with apple wood for 25 minutes, then let the tofu sit in a quick marinade (1 tbs. olive oil, 1 tbs. ketchup, 1 tbs, tamari and black pepper) for 20 minutes, finally grilling it at the same time as the baby zucchini (brushed with olive oil, salt & pepper).