dinner

Dinner for two with the lovely miss Olga:

Roasted veggies and tofu, as local as I could (with the exception of the tofu,

it shouldn't be too hard to find all these ingredients grown nearby. it is

July after all!).

Preheat oven to 400 F

Slice/dice/whathaveyou all your veggies.

I used:

-1 acorn squash (save the seeds)

-5 large brussel sprouts (all I had left from the farmers market 2 weeks ago.

they keep well)

-3 carrots

-1 onion

-1 generous sprig rosemary

-10-15 fresh sage leaves

1. Toss these with oil, salt, and any other seasonings you fancy. The sugars

from the veggies should be delicious without further adulteration.

-1 package tofu (made in Berkeley)

2. Cube the tofu, coat it in spices and add it to the mix. I used paprika, salt,

thyme, and sage.

3. Bake everything for about an hour, stirring every 10 minutes or so.

And dessert:

Gluten free carrot cake with yogurt frosting and roasted acorn squash seeds

-3/4 c garfava flour

-3/4 c sorghum flour

-1/4 c brown rice flour

-1/3 c combination tapioca starch, potato starch, corn flour

-3/4 t baking soda

-pinch xanthan gum

-pinch salt

-1/2 c sugar (more to taste later)

-cinnamon

-1 c buttermilk (adjust liquid levels as you go)

-1 egg

-6 T oil

-vanilla extract

-1 1/2 grated carrots

-small handful of dried berries. I used goji berries and incan berries

-handful sunflower seeds

-handful chocolate chunks

1. preheat oven to 325

2. mix dry ingredients thoroughly

3. mix wet ingredients and pour into dry

4. adjust liquid levels (hold back some of the buttermilk, add if you need it)

5. taste and adjust sugar level

6. pour into a greased cake pan

7. bake about 30 minutes. this one could have baked longer, but a knife came

out clean when i took it out. longer baking will take it from the consistency

of peanut-butter-stuck-to-the-roof-of-your-mouth (not unpleasant) to actual

cake. the edges of this one were delicious.

8. mix some yogurt with vanilla extract and honey for frosting

9. mix the rinsed acorn squash seeds with cinnamon and salt, and put in the

oven with the cake on a greased pan. check on them occasionally.

10. when they come out of the oven, sprinkle them with sugar or honey. use

them on top of the frosting.

(important: do not put the sugar on before you bake the seeds. especially on

a teflon pan, it's a cleanup nightmare!)

Enjoy along with a gin and tonic with slices of lemon cucumber or kirby

cucumber, chilled, with an umbrella.