Roasted Vegetables

The roasted vegetables was a very simple recipe and as it has tofu, makes a fairly decent entree. One thing about tofu if you haven't cooked with it before is it's very versitile. Having no flavor of it's own, it takes on whatever flavor it's cooked with. Tofu also comes in different consistencies. Soft- generally for smoothies and sauces and Firm- for stir fires and baking. There are different levels in between but honestly, I've never noticed the difference. It's either really soft or firm, the in between usually just crumbles to soft as well as the firm if your not careful. Always press your tofu before you use it to get out the excess water. Google "pressing tofu" for more info or ask and I'll explain. It's not hard, just a pain.

Kids can also be very finicky with tofu. Tell them its tofu and they split. A good way to introduce tofu to them is splurge and by the tofutti "ice cream" sandwiches in the ice cream section at the store. Or just make it for them mixed with a stir fry, or in this case, roasted veggies. One thing I do need to caution. Always have a back up when making something new for the kiddos. Have them take a little bite of whatever vegan creation you've made and if they don't like it, then nuke a burrito or give them some kind of alternate.

Rustic Roasted Veggies taken from "How It All Vegan" (see sidebar)
(I put a star next to the ingredients I didn't have on hand so it wasn't as exciting but I'm sure it would have tasted really good. )

2-4 medium carrots, chopped*
2-3 medium potatoes, chopped (I quartered red potatoes)
8-10 cloves of garlic, peeled (I used 4 or 5-I got tired after doing 5)
6-8 mushrooms, halved*
1 small yam, cubed*
1/2 lb medium tofu, cubed (I used firm)
2-4 tbsp olive oil (I used canola)
1 tbsp dill, 2 tbsp rosemary, cracked chilis to taste*, (I sprinkled paprika all over it), salt and pepper

Preheat oven to 350. Place veggies and tofu on a cookie sheet or large lasagna pan (I used a 9 X 12 glass casserole pan. I wouldn't recommend a cookie sheet as it would truly be a pain to stir the veggies in) and drizzle the oil over them. Sprinkle with spices and mix together until well incorporated. Bake for 40-60 minutes, stirring every 10 min until potatoes are tender.