Autumnal Honey, Soy and Ginger Braised Tofu

I honestly don't know where my head is at these days, every day just merges into the other with the same routine.

We did go out for a long-ish forest walk a couple of weeks back, when lockdown was lifted in Wales.  The fresh air was good to breath and feel in my lungs, even my heart was racing - in a good way.

But the more we walked through these crisp leafy camouflaged tunnel of trees, that serves the birds as both home, and protection, from you, me and other birds of prey. We found ourselves stepping out onto dearth land that had been swallowed, chewed and spat out - slashed, sliced, cut and left exposed...to the elements to rot, grot.

We both left with a sunken feeling as we came across so many handsome and eminent trees that have been on this earth, longer than you and me - sawn, chopped down, for what?!  Human destruction.  Indeed it is human beings that are damaging the earth. 

But I find solace and glimmer of hope.  I have seen parts of this forest burn over the years. And every year it astonishes and amazes me.  The earth is resilient, it will repair, recover and regenerate. Long after we have gone.

I have hardly been out shopping.  It's been mostly D that ventures out and he is focussed and gets what we need.  This time though, i asked if he could pick up a some Tofu - it's been a while since we have had tofu.  I already had a recipe in mind for the tofu. It was for Honey, Soy and Ginger Braised Tofu from Meera Sodha cookbook East .  I've cooked a number of recipes from the cookbook.  Her recipes are really are accessible, which is good for any home cook.  

Some of you will remember that I made her Tomato Pilau this year, we like it so much that we made it again this year with yellow and chocolate cherry tomatoes; and and last year I also made her Lebanese Green Beans and Vermicelli Rice also from the same cookbook.

Sodha describes this Honey, soy and Ginger Braised Tofu. as a rogue version of the Korean braised tofu called dubu jorim, he rogue ingredient is pear which grated here looks like the onions. 

Cooking from Veggiestan

I am  joining  in with In My Kitchen series hosted by Sherry's Pickings with what little i have in my kitchen; and what I have made in recent days. But a little update to those of you who have been following and reading of my blogger problems in some of my posts. The problem seems to have resolved itself, but I am monitoring it. 

Anyway, I picked up the cookbook Veggiestan from the book shelf to cook a recipe from it way back in September with homegrown tomatoes.  It has also provided inspiration for carrots from the garden this and last month.  

I made this Carrot and Chickpea Pilaf, Pilau, Plou, Osh, Pilavi .Savoury Rice dish. 

Unlike the Savoury rice dish I often make with Indian spices, this one is made with Baharat which I made from scratch - not being able to go to my favourite Spice vendor in Cardiff Market. 

This Carrot Chickpea Pilaf appealed as it also use tinned chickpeas from the cupboards.  It also has some whole bulb of garlic cloves in it too that sweetened and softened on cooking. It was wonderfully fragrant and not too much fuss to put together. 

I also made this Afghan Carrot Hot Pot Quorma-e-Zardak from the same cookbook.  It is also made with yellow spit peas and i tossed in some of our golden cherry tomatoes. 

With the autumnal season being swapped for frost. It also made for a wonderful winter warmer and got better a day or two later, when we were still eating it out of a bowl.  

This may go onto explain why the colour of my food changed from golden to dark hues. The next recipw to be made from the cookbook was Mushroom Stifatho. I adapted it a little with the smallest onions I could find  as I did not have shallots; and also the red wine for vegetable stock. And  served it with homemade read (made in the bread maker by the way).

I quite liked the piquancy of the Mushroom Stifatho, but D was not that keen on it. I cannot remember the reason why though. 

Black Garlic Tomato Spaghetti Sauce

I am still having problems with Blogger on my post page (see previous blog post). I have left feedback and help, but they have not come back to me as of yet.  In the meantime, please can someone remind me how to change password, as I cannot even find the function on blogger to do this (as everything seems to be locked). 

So this is a short blog post to share my Black Garlic Tomato Pasta - I would describe it as  Arrabiata style pasta. I'd like to say, that  I made this last night for Halloween. But that would be fibbing as I made this a while back and found it in my unpublished food blog files, so thought I'd share it albeit late.  

It was rather quiet here for Halloween, we tend to have some sweets to give to trick or treaters, but understandably not this year because of the Pandemic and lockdowns.  

So instead, I am sharing some cookies that were made by a colleague last year for Halloween.  It was his first time make cookies and decorating.  I think he did a splendid job and I remember the cookies being delightful to eat too.  

I am also sharing some carved pumpkins, also from a Halloween work event last year.    

I am missing some of my colleagues and the coming of us together in the kitchen to share food. I am wondering what Christmas will bring.