Tuesday, May 20, 2008

Indonesian Coconut Rice and Tofu Teriyaki

Tonight's dinner was simply amazing. I wish I had a better photo for you but Eric borrowed my digital camera today. I made the coconut rice from Vegan.com's top ten list and a simple tofu teriyaki recipe that I found at Whole Food's website and some microwave-steamed broccoli. I'm not sure that I'd make the rice again on a weeknight; it was a little time-consuming throwing all the spices together, but was well worth it! I used jasmine rice instead of the brown rice that the recipe calls for and it came out fabulous.

Last night, we had Vcon's sauteed chickpea cutlets. With it, I thinly sliced half of my giant sweet potato for sweet potato "chips." I had my cutlet with a drizzle of fresh lemon juice; Eric had his on an onion roll with some salad dressing. We enjoyed the cutlets and would certainly make them again!

For those readers who were commenting on the size of my sweet potato, there is nothing wrong with "big and beautiful," however the immense size of the thing makes it a bit too awkward to handle!

On my way back to the kitchen to make more jelly donut cupcakes for work tomorrow.

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